I’m back with this month’s pizza recipe and bringing you a seafood recipe that I’m pretty darn confident you’ll love.
Pesto is one of my favorite pizza toppings. Wait, is that true? I love pretty much any kind of pizza, and there are so many sauces that I love – marinara, white, barbecue. So maybe I can’t actually say it’s my fave, but it’s still SO good.
You may wonder why we use a low carb dough but then use a potato as a topping. That’s a great question. I found that my body doesn’t respond well to processed carbs, but I do just fine with natural carbs. While I eat sweet potatoes more regularly, I love the red potato with this recipe.
If you love pesto, I’d definitely recommend that you add this recipe to your weekend plans. You won’t regret it!
1 batch pizza dough (you can use any dough)
6 large raw shrimp (we used the Argentine shrimp from Trader Joe’s)
1/2 cup pesto
1/2 zucchini (ours was large), sliced and halved
1 small red potato
1-1 1/2 cups mozzarella cheese (depends on the size of your pizza), shredded
1/3 cup crumbled feta cheese
Pan-fry shrimp in ghee and minced garlic (I used about a teaspoon) for 30-45 seconds per side. You just don’t want them to be completely cooked because they’ll cook more in the oven and no one wants rubbery shrimp.
Sauté zucchini in ghee and salt until mostly soft, about 5 minutes. If you’re a garlic lover like I am, add a teaspoon (or more!) of garlic about 30 seconds before you remove the zucchini from the heat.
Microwave potato wrapped in a slightly damp piece of paper towel (to avoid drying out the potato) for approximately 3 minutes, then pan-fry it in ghee until crispy.
Make dough if using low carb recipe above then spread it out on parchment paper (DO NOT use foil or anything other than parchment paper. It WILL stick!). If using low carb recipe, bake dough for about 6 minutes on each side. For other types of dough, I’d still recommend par-baking dough prior to adding toppings.
Add pesto. Sprinkle with mozzarella and feta cheeses. Add shrimp, potato, and zucchini.
Bake 6-7 minutes. Then broil 2 minutes (including warm-up time) – watch carefully so it doesn’t burn. Check every 30 seconds.
Let cool 2-3 minutes. If you’d like a little spice, sprinkle red pepper flakes on top.
Then slice and dive in!