Whitney Miller

Shrimp Pesto Naan Pizza

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Course: Breakfast, lunch
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large shrimp peeled and deveined
  • 1/8 teaspoon fine sea salt
  • Pinch of cayenne pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 naan bread
  • 2 tablespoons homemade or store bought pesto
  • 3 grape tomatoes thinly sliced
  • Block Parmesan cheese
  • 1/4 teaspoon Asian chili oil

Equipment

  • 9" Sauté Skillet
  • Large Cookie Sheet

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Toss the shrimp in a medium bowl with the salt and cayenne.
  3. Heat an 9" Sauté Skillet over medium heat. Add the olive oil.
  4. Add the shrimp, and cook until opaque, about 1 minute on each side. Be careful not to overcook. Remove the pan from the heat.
  5. Transfer the shrimp to a medium bowl. Add ½ tablespoon pesto. Stir to coat the shrimp.
  6. Place the naan on the Large Cookie Sheet.
  7. Spread 1 1/2 tablespoons of the pesto over the naan. Top with the grape tomato slices. Bake for 6 minutes.
  8. Shave the cheese over the pizza, and drizzle the chili oil on top. Bake for 1 minute.
  9. Cut into wedges and serve.

Notes

Shop for your Equipment:  
9" Sauté Skillet
Large Cookie Sheet