| 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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