Shrimp is awesome on pizza. Don’t believe me? Try it for yourself. You might be surprised.
Pizza is a fun, easy weeknight meal, especially when you have pizza dough in the freezer. The pizza dough recipe I use (another favorite from Julia Child) makes 2-3 dough balls, depending on how I break them up. A small-ish pizza is usually all we need for the three of us.
Or, if you don’t have a dough ball in the freezer – like I didn’t this week – use naan. Or any other flatbread. Works just fine and adds a little variety to the world of pizza. We used naan this week, and we really liked it. But then, naan is a a nearly perfect food and is awesome all the time. Miss H could live off of it if we let her.
So, shrimp pizza. Is it really that weird? Maybe the years of living in Japan skewed my perception. Seafood pizza is not unheard of there.
For our pizza, I made marinara sauce, which is super simple. Throw a 28-ounce can of crushed tomatoes in a saucepan (or 2 cans, if you want to have lots of leftover sauce to use in more delicious ways). Add herbs to punch it up a bit. This time, I used garlic powder, oregano, and thyme. Basil and bay leaves are also good additions. Toss in a little black pepper if you like, and if you’re in the mood for some heat, a pinch of crushed red pepper. Simmer for an hour, stirring every ten minutes or so. Throw in some brown sugar, a tablespoon or two depending on your taste. Finish it off with a tablespoon of butter. Season as necessary. Boom, marinara sauce that is to die for and goes with just about anything.
Seriously, it does go with just about anything. I took some to a playdate once after I had mistaken it for a jar of raspberry jam. We all had a laugh, but the joke was on us because it was still tasty on my homemade bread. Marinara for the win.
Take your piece of naan and turn it upside down so you have a slightly flatter surface. Slather on some marinara. Top that with precooked shrimp (saute in butter for 2-3 minutes), sliced grape tomatoes, and fresh mozzarella slices. Sprinkle on a little salt and pepper. Bake in a 400-degree oven for 10-12 minutes. Done. Pizza. Seafood pizza. Better than it sounds.
Miss H, however, would disagree. She has a shrimp aversion. Put fish in front of her, and she’ll dig right in. Shrimp? Nope. She also does not like mozzarella cheese for some weird toddler reason. Put any other cheese in front of her – including a nice, pungent blue or a tangy goat – and she’ll devour it. Mozzarella? Uh-uh. Granted, it’s the blandest of cheese, and she likes a strong cheese flavor, so maybe she’s got a good reason for it other than that she’s three and likes to be troublesome.
Also, more fresh mozzarella for the rest of us.
Rating: 4 out of 5. It’s not perfect, but it’s close. It’s super messy, because the naan soaks up the sauce and gets a bit soft and soggy if you let it sit too long. But it’s pretty super fresh out of the oven. Would definitely make again.
Inspired by this recipe from Babaganosh.