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Title: Chile Rubbed Shrimp Vera Cruz Pizza
Categories: Pizza
Yield: 1 12" pizza
| PIZZA | ||
| 1 | 12-inch pizza shell | |
| 8 | oz | Mozzarella cheese, shredded |
| 4 | oz | Monterey jack cheese shredde |
| 8 | oz | Ripe tomatoes, thinly sliced |
| 4 | Shrimp (16-20 size), split & tossed in 1/4 c chile rub | |
| 2 | tb | Green scallion tops, thinly sliced |
| 1 | ts | Texas gremolata (garnish) |
| CHILE RUB | ||
| 2 | ts | Garlic, finely chopped |
| 1 | tb | Chile powder |
| Juice from 1 lime | ||
| 1/2 | c | Olive oil |
| 1 | tb | Cilantro, finely chopped |
| Salt & pepper to taste | ||
| TEXAS GREMOLATA | ||
| 2 | tb | Lime zest, finely chopped |
| 2 | tb | Garlic, finely chopped |
| 1 | c | Cilantro, finely chopped |
Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield: 3/4 cup (enough for 12 large split shrimp).
Prepare Texas Gremolata: Combine all gremolata ingredients in a small mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats. Yield: 1 1/4 cup (use just 1 teaspoon per pizza).
Assemble Pizza: Make up by layering the ingredients in order listed. Bake at 425'F for 15-20 minutes, or until crust is nicely browned.
Source: Evelyne Slomon, Pizza Today, April 1993.
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