| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Maindish | 4 | Servings | |
INGREDIENTS
| 1 | 12-inch pizza shell | |
| 8 | oz | Mozzarella cheese; shredded |
| 4 | oz | Monterey jack cheese shredde |
| 8 | oz | Ripe tomatoes; thinly sliced |
| 4 | Shrimp (16-20 size); split & tossed in 1/4 c chile rub | |
| 2 | tb | Green scallion tops; thinly sliced |
| 1 | ts | Texas gremolata (garnish) |
| 2 | ts | Garlic; finely chopped |
| 1 | tb | Chile powder |
| 1 | Lime; juice of | |
| 1/2 | c | Olive oil |
| 1 | tb | Cilantro; finely chopped |
| Salt & pepper to taste | ||
| 2 | tb | Lime zest; finely chopped |
| 2 | tb | Garlic; finely chopped |
| 1 | c | Cilantro; finely chopped |
INSTRUCTIONS
PIZZA CHILE RUB TEXAS GREMOLATA Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield: 3/4 cup (enough for 12 large split shrimp). Prepare Texas Gremolata: Combine all gremolata ingredients in a small mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats. Yield: 1 1/4 cup (use just 1 teaspoon per pizza). Assemble Pizza: Make up by layering the ingredients in order listed. Bake at 425'F for 15-20 minutes, or until crust is nicely browned. Source: Evelyne Slomon, Pizza Today, April 1993. Date: 20 Jun 96 02:16:26 EDT From: Linda <72752.746@CompuServe.COM> MM-Recipes Digest V3 #172 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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