When we were in Napa in April, Cliff Lede Vineyards had brilliantly hired Knickerbocker's Catering to cook pizzas outside their tasting room. What a pairing freshly fired pizzas and excellent Cabernet Sauvignon make!
Knickerbocker's purchased an incredible (and portable) stone pizza oven, which cooks wood-fired pizzas in mere moments. Among the pizzas were a gorgonzola and fig, a pepperoni and artisan sausage, and my personal favorite the pesto with shrimp and paper thin onions. This past week, I broke out our old pizza stone and got to work recreating this tasty pie.
I used the arugula and basil pesto from this recipe. I then heated it with a little bit of half and half and about half a teaspoon of cornstarch.
I layered thin slices of mozzarella over the pesto, placed a few shrimp on top and then sliced a quarter of an onion super thin.
Bake at 450-500 F for 20-25 minutes or until bubbly.
So rustic and pretty.
Shrimp & Pesto Pizza (Inspired by Knickerbocker's Catering)
1/2 cup Pesto
3 Tablespoons half and half
1/2 teaspoon of cornstarch
3-4 thin slices mozzarella cheese
1/4 lb. fresh shrimp, shelled
1/4 onion, sliced thinly
Preheat oven to 450-500 F. If you have a pizza stone, put the pizza stone in the oven while it heats. Heat pesto and half and half over low heat until combined. Add the cornstarch and stir until thickened. Stretch pizza dough to desired size. Spread pesto on the dough. Place slices of mozzarella on top of the pesto. Place shrimp and onions on top of mozzarella. Bake the pizza for 20-25 minutes or until the cheese is bubbly and the crust is lightly browned.