Shrimp Pesto Pizza
(courtesy of Curtis Worrall of Whispering Vine Wine Co. in Reno, serves 3 to 4) 2 cups fresh cilantro leaves, chopped
¼ teaspoon sea salt
1 clove garlic
Juice of 2 limes
1 teaspoon agave nectar
3 tablespoons truffle oil
¾ cup Parmesan cheese
2 tablespoons Tone’s citrus grill seasoning
Italian four-cheese blend
1½ pounds large shrimp, peeled and deveined
Handful cornmeal
Prepared dough for one pizza To prepare pesto, blend cilantro leaves, sea salt, garlic, juice from one lime, agave nectar, one tablespoon of the truffle oil, and Parmesan cheese in a food processor until fairly smooth. Set aside. Cook shrimp on medium-high for four minutes in juice of second lime, citrus grill seasoning, and two tablespoons of truffle oil. Sprinkle cornmeal on wood or plastic cutting board and then cover with parchment paper cut to fit. Roll pizza dough out on top of parchment. (It’s OK if shape is somewhat freeform and not perfectly round.) Top dough with pesto, shrimp, and Italian four-cheese blend to taste. Slide pizza and parchment onto a cold pizza stone and bake for 15 minutes at 450 degrees F, or until crust turns brown.

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