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Kathi Jones-Del Monte, Rochester, NY
Ingredients
3 tablespons extra virgin olive oil
10 ounces fresh spinach, washed and dried thoroughly
3 cloves, minced, fresh garlic
1 pound medium shrimp, peeled and deveined
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon fresh lemon juice
1 tablespoon Cavit Pinot Grigio
1 pound refrigerated pizza dough or fresh dough purchased from local pizzeria
Cornmeal, for dusting
1 pint grape tomatoes, halved or quartered (depending on size)
1 1/2 cups shredded mozzarella cheese
8 slices apple wood-smoked, thick-cut bacon, cooked and chopped
1/3 cup shredded asiago cheese
Directions:
Preheat oven to 400°F.
In a medium sauté pan, heat 1 tablespoon of olive oil over medium-low heat. Sauté the spinach, stirring frequently, until lightly wilted. Set aside.
In a medium sauté pan, heat remaining olive oil over medium heat. Sauté the shrimp, oregano, thyme, lemon juice and wine, stirring frequently, until shrimp are pink. Do not overcook. Lightly dust pizza pan or stone with cornmeal. Stretch or roll out pizza dough to desired thickness. Sprinkle dough with grape tomatoes and half of the mozzarella. Evenly distribute reserved spinach and shrimp, bacon, remaining mozzarella and asiago cheeses.
Bake in oven until the bottom crust is brown and cheese is melted.
Slice and serve with a glass of your favorite Cavit Pinot Grigio or Pinot Noir!
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