Spanish Shrimp and Manchego Salad Pizza
A creamy, quick version of Romesco sauce gives this easy pizza a taste of Spain, and a jumble of veggies and shrimp make it irresistible. If you can't find Manchego, another aged hard cheese, like Parmesan will work just as well.
- 2 cloves garlic, peeled
- 1/4 cup slivered almonds
- 2 small roasted red peppers from a jar, drained and patted dry
- 1/2 teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 4 pita breads or naan, or small pizza crusts
- 16 large shrimp, peeled, deveined and cooked
- 16 large cherry tomatoes, halved
- 2 tablespoons slivered red onions
- 8 large fresh basil leaves, coarsely torn
- 2 teaspoons sherry vinegar
- 2 teaspoons extra virgin olive oil
- 2 ounces aged Manchego cheese, shaved with a vegetable peeler
- Preheat the oven to 400 degrees F. Use a sheet pan large enough to hold all of the pita breads.
- In a food processor, mince the garlic and almonds until finely chopped. Add the red peppers, salt and paprika and process until the peppers are pureed. Add the olive oil with the machine running, to make a slightly chunky paste. Reserve.
- Place the pitas on the baking sheet. Spread about 2 tablespoons of the pepper sauce on each pita, using it all up. Bake the pitas for 15 minutes.
- While the pitas bake, combine the shrimp, cherry tomatoes, red onions and basil in a medium bowl. When the pitas are crisp and toasted, remove from the oven and cut each one in four wedges. Transfer the pitas to two plates. To the shrimp mixture, add the sherry vinegar and toss, then add the remaining olive oil and toss, then top both hot pitas the mixture. Sprinkle with the Manchego shavings. Serve immediately.
408 Calories, 18 g. fat, 38 mg. cholesterol, 631 mg. sodium, 48 g. carbohydrate, 8 g. fiber, 17 g.