Recipes Developed by Jennifer Rigby
Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
First published in Wish September 2006
*HERBES DE PROVENCE
A blend of herbs reflecting those most commonly used in southern France and usually consists of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. This mixture is versatile enough to be used to season meat, poultry and vegetable dishes.
Baking | Shellfish | Seafood | Main Dish | All categories...
food
Join the 20-Minute Supper Club»Shrimp & Pesto Pizza
This meal is easy to make and looks impressive. Not only will it make a great mid-week meal but consider serving it when guests are over—pizza is always a hit.
Ingredients (Makes 4 servings)
| 1 | 10-inch flatbread pizza shell |
| 2 tbsp | pesto (store-bought or make your own) |
| 1½ cups | cooked shrimp, thawed and peeled |
| 1/4 cup | sundried tomatoes, drained and cut into strips |
| 1 tsp | Herbes de Provence* |
| 1½ cups | shredded mozzarella cheese |
Instructions
- Preheat oven to 350 F.
- Place flatbread pizza shell on a baking sheet and spread pesto over entire surface of flatbread.
- Place shrimp and sundried tomatoes, over entire pizza, then sprinkle Herbes de Provence* on top.
- Top pizza with mozzarella and bake for 15 minutes or until cheese is melted. Serve with a green salad.
Nutritional information
Nutrients per serving: 310 calories, 15 g fat, 24 g protein, 19 g carbohydrates, 1 g fibre. Excellent source of calcium.
Comment on "Shrimp & Pesto Pizza"
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modie@shaw.ca writes:
where can i find herbes de provence ??. they do not seem available in stores in victoria b c
—posted August 10, 2006 at 5:26 p.m.
Nancy writes:
Is there a way to do this sort of thing on the barbeque? Nice and easy for summer, but not to heat the oven!
—posted August 11, 2006 at 12:08 p.m.
Food Editors writes:
Hi Nancy,
I don’t see any reason why you couldn’t do this on the bbq – a great idea! You may want to use a pizza stone or sheet pan so not to burn the pizza crust. Place the pizza on the bbq for the last few minutes to get the crust golden.
—posted August 30, 2006 at 12:22 p.m.
Food Editors writes:
Hi modie@shaw.ca,
Check your gourmet food stores and don’t despair! Or you substitute with a mixture of dried basil, thyme, and rosemary. It will still be delicious!
—posted August 30, 2006 at 12:23 p.m.
Kim writes:
I do pizza on the barbeque frequently and I don't use a pan. I simply preheat the barbeque to about 400 deg F +, slip the pizza using a pre-made shell onto one side, turn that side off and close the lid leaving the other side set at med heat. I monitor it and sometimes turn it around if one side is getting brown too quickly. The crusts turn out great and my kids love it!
—posted December 1, 2006 at 2:05 p.m.
lynn writes:
When we make a similar version, we brush the crust with some olive oil, sprinkle a little rosemary and heat in the oven @ 350 for 5-7 minutes. We also include kalamata olives and we feta cheese. very very good.
—posted December 5, 2006 at 12:13 p.m.
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