Whoops! I scheduled this to post last week by accident – so here it is again! 🙂
Do you ever have those days where it’s time to figure out lunch and when you look in the refrigerator all you have are lots of little containers of leftovers? Well, that is how this pizza came about. My Hubby loved it so much that he requested it again. This time I decided to share it with all of you.
Homemade Ricotta, Spinach and Shrimp Pizza
1 Naan pizza crust or any pizza crust
1 cup homemade Ricotta or (whole milk ricotta if you don’t want to make it)
6 slices fresh Mozzarella
1 cup fresh baby spinach
2 tsp olive oil
1 tsp old bay
1/2 tsp celery salt
1/2 tsp onion powder
1 tsp garlic salt
1 tsp dried oregano
4 cups whole milk
1 pint heavy cream
1 tsp salt
1/4 cup white wine vinegar
Slowly heat the milk, cream and salt in a sauce pan to a simmer, just before it boils, (don’t let it boil). Remove from the heat and add the vinegar. The mixture will begin to separate the milk fat from the whey. Pour into a fine mesh sieve lined with a few layers of cheese cloth and allow to drain for about an hour. Will keep for a week or so in the refrigerator.
Lemon & Tarragon Aioli
1 1/2 cups mayonnaise
zest & juice from 1 lemon
2 + Tbs of chopped Tarragon
1 small clove garlic minced
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp celery salt
salt & pepper to taste
Mix all the ingredients together and set aside.
Heat the oven to 400°F. Next toss the shrimp in a bowl with the old bay, celery salt, onion powder and olive oil. Set aside. Place the Naan bread on a sheet pan. Spread the ricotta on then place the several pieces of mozzarella at even intervals. Spread the spinach leaves around. Top with a sprinkle of the garlic salt and oregano. Cook for 15 minutes. While the pizza is cooking, heat a skillet and cook the shrimp for about one minute on each side, until they just turn pink. Remove from heat and cut into chunks. When the pizza is done, top with shrimp and a dollop of the aioli on each shrimp. Delicious!
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