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Pizza Night: Shrimp, Avocado & Roasted Red Pepper

March 10, 2012

Shrimp, Avocado & Roasted Red Pepper Pizza

1 red pepper
1 tsp olive oil, for frying
1/2 lb. raw shrimp, shelled & deveined
1 shallot, sliced
2 cloves garlic, chopped fine
1 dried chili, chopped (discard seeds to decrease heat)
pizza crust, shell, dough (any way you want to handle this)
1/4 cup tomato sauce
1/2 avocado, chopped
about 2 oz. goat cheese
1/4 cup grated parmesan
several sprigs fresh oregano, chopped

1. Roast the red pepper: preheat oven to 450 degrees. Roast the pepper on a baking sheet until nicely blackened, about 20 minutes, turning every 5 minutes or so.When finished, seal the red pepper in a paper bag. This will make it easier to peel. After about ten minutes you can start to peel the pepper. The skin should come off fairly easily. Be careful of the hot juices inside the pepper as you’re doing this. Chop the peeled pepper into strands, or any way you like. You can skip all these steps by buying ready-made roasted pepper at the store.

2. Reset oven to 400 degrees. In a skillet over medium-high heat, saute the olive oil, shrimp, shallot, garlic, and chili until the shrimp is just cooked (all turned nicely pink, no black left). Remove from heat.

3. Your pizza crust should be ready for toppings at this point. I buy dough ready-made at the store, roll it out & throw it in the oven ’til it’s half-cooked to get to this point. One of these days I’ll dig out a recipe for homemade dough to share, but I’m not the baker in the family.

4. Spread the tomato sauce on the crust. Add the shrimp and seasonings, red pepper, avocado, crumble the goat cheese, add the parmesan and oregano. Bake in a 400 degree oven until the crust is done and the goat cheese is just starting to brown, about 8-10 minutes.

TIP: It’s easy to pop a ripe avocado out of its shell. Cut it all the way around the long side, right through to the pit. Now simply give it a turn to separate the two sides, and push them out of the shell.

TIP: Pop the goat cheese in the freezer for 10 minutes to make it easier to crumble.

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