Tomato Sauce Challenge 2: Homemade Pizza

by marilynk

I’m sort of terrible for double-booking myself if I don’t write things down. In this case, I didn’t write down my plans with my mom so I forgot she was taking me to Langano Skies and then Michael Ondaatje’s reading at the Winspear Centre Tuesday night. So the challenge will be extended through Sunday.

The other wrench that’s been thrown in the  works of this challenge is a new symptom from the Crohn’s: a complete lack of appetite. Yesterday was the first time I’ve experienced it and I’m hoping it doesn’t last, but I just couldn’t bring myself to make anything for dinner last night. So this is what I’d planned to make rather than what I actually ate, but still think it sounds great and I will still make it.

Pesto-Shrimp Pizza

  • 1/2 recipe of Smitten Kitchen’s flatbread
  • 1/4 tomato sauce
  •  6-8 shrimp, peeled and deveined
  • 2-3 Tbs. pesto (I keep a couple jars of store-bought pesto around all the time)
  • 1/2 yellow pepper, sliced
  • 1/2 cup Parmesan cheese, grated

Prepare the dough according to the recipe and roll out one pizza. Cook the shrimp your favourite way (I plan to pan-fry them in a bit of olive oil), then toss them in the pesto. Bake the flatbread for about 3 minutes, remove from the oven and spread with the tomato sauce. Add the shrimp, peppers, and cheese and return to the oven for an additional 2 minutes.

You really could make this pizza with whatever toppings you like – it’s a great way to use up leftover vegetables and/or meat. Leftover shredded chicken with cherry tomatoes and extra basil, maybe? Or pepperoni slices with red peppers or spinach? Have fun and play around with it. If you make this and come up with a yummy flavour combination, please do leave it in the comments!


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