Shrimp Pesto Pizza: Live, Love & Eat in Sayulita

I love to live, love to love, and love to eat in Sayulita! I have been cooking, baking, and sharing my recipes with friends and family for years. My four girls have been asking me to create a cookbook for so long, so writing this column is my gift to them. I will be sharing with you recipes for appetizers, main dishes, and desserts, with many of the ingredients available here in our Sayulita tiendas. First up is one of my favorite recipes, SHRIMP PESTO PIZZA, which is simple and easy to make. Shrimp, roasted garlic, sundried tomatoes, and cheese on a corn tortilla that is cooked on your grill or in your oven. I guarantee you will love them!

My good friends, Serena & Richard Laskin, came up with the idea of making mini pizzas using corn tortillas for pizza lovers who are celiac or gluten intolerant, or for anyone who just plain loves corn tortillas! I have adapted their concept for this recipe.

INGREDIENTS:

-Organic Sprouted Corn Tortillas – These can be found at Terrenal here in Sayulita or simply use fresh corn tortillas from any of the various tortillerias.

-Basil Pesto - you can always buy fresh basil at our wonderful Friday organic market, Mercado del Pueblo*

-Grated Melting Cheese – whatever cheese you prefer. I like to use a combination of manchego & extra old white cheddar, both of which can be found here in our Sayulita shops.

-Sundried Tomatoes in Oil - I rinse, pat dry, and slice into strips. Costco in Puerto Vallarta always carries them.

-1 Head of Roasted Garlic separated into cloves - If large cloves, slice them in ½ or into thirds.

-Raw Shrimp - peeled, deveined, and cut into big chunks. I found them at our seafood shop on Calle Revolution.

-Fresh Squash Blossoms (if in season) - They are the orange, yellow, and lime green flowers you see in the photo to the right.

-Crushed Dried Oregano Leaves (optional) - to sprinkle on top when finished assembling

METHOD:

Assemble as you would any pizza:

-Spread a thin layer of basil pesto

*For basil pesto: Chop basil finely or use a food processor, add a clove of garlic, and enough olive oil to reach a light spreading consistency

-Cover lightly with 1/3 of the cheese

-Add sundried tomatoes, garlic and shrimp

-Cover with remaining cheese & sprinkle with oregano

Place prepared tortillas directly on a barbecue rack that has been well greased. Barbecue on low heat until the crust is crispy, cheeses are melted, and shrimp are cooked (have turned pink ). Approximately 5 minutes depending on how hot your barbecue is.

*Be sure to check often so it is not overdone .

Alternately, you can bake them at 425 in the oven.

Now enjoy – Shrimp Pesto Pizza is wonderful served with an iced cold cerveza! Yum!

Stay tuned for Sesame Seared Tuna in the next column!

SaveSave