The Envelope, Please ~ Pizza I Can Live With
I don’t know about all of you, but whenever there is a special occasion I wonder what food I’ll eat to celebrate. Our culture tends to have cakes, and decadent desserts, to make merry. I’ve been cutting fat, carbs and most of all, sugar. This doesn’t mean special occasions are relegated to celery and air popped corn.
The Academy Awards are my Superbowl. I watch all the pre-shows. All of them. I want to hear about every category and see every outfit. I’m going to be sitting on my couch and eating here and there. I want it to be special and I want to feel pampered. This will take you mere minutes to make, so you can focus on what you’d rather be doing.
My Veggie Pizza (seen above) is on pita bread. I use my own marinara but your favorite jar version will work well. I used shredded, fat-free mozzarella cheese, sliced Zucchini, Mushrooms, Broccoli and little Red Chilies. 15 minutes in a 400 degree oven does the job. Leave it in longer if you like the edges even crispier.
My original Oscar Night Pizza (pictured below) used a cauliflower crust, and was so delicious that I wanted to update it.
This years Oscar Night Shrimp Pizza is on Garlic Naan, with some Fat-Free Mozzarella Shredded Cheese, Fresh Basil and the Shrimp. I cut the pizza in thirds, and put them out on a platter. It’s even lighter and crisper than my original.
Oscar Night Shrimp Pesto Pizza
CauliPower Pizza Crust (or, any other cauliflower pizza crust available)
Two Tablespoons Pesto
20 Raw Shrimp
Sliced Red Onion
Two Tablespoons Freshly Grated Parmigiana Reggiano
Place the pizza crust on a sheet pan, or pizza stone if you happen to have one.
Spread the pesto, arrange the shrimp and place the red onion as you like. It’s on exactly half my pizza as only one of us loves it. It’s pizza and you’re in charge. Scatter the ingredients to your liking.
Bake at 350, for 25 minutes or until your shrimp are fully cooked and the onions are wilted.
I love black pepper and only put it on after the pizza has baked, as it burns easily. Then, top the pizza with the grated cheese, while the pizza is hot. Slice up and enjoy.
Served with a big bowl of salad greens and dressed with lemon and olive oil, I added chopped walnuts for a bit of crunch.
I also make this pizza with diced, cooked Chicken Breast (do NOT use raw chicken on the pizza). The pesto keeps it moist, and I grate a little Fontina over the top.