Chipotle, Shrimp and Mushroom Pizza

 

This was going to be Shrimp Quessadillas... unfortunately I was short on tortilla shells, so I opted to make a Chipotle, Shrimp and Mushroom Pizza instead. I just made up the recipe as I went along.

Chipotle, Shrimp and Mushroom Pizza

Ingredients:
1 Mama Mary's Thin and Crispy Crust

2 tbsp extra virgin olive oil

1 cup chipotle salsa

1 cup fiesta blend shredded cheese

1 cup mushrooms, sliced
1/4 cup red onions, chopped

1/2 lb shrimp, {I use frozen shrimp with the tails}
 

Directions:
1. Preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.  

2. Lightly brush the dough with olive oil.

3. Saute mushrooms and onions in olive oil.

4. Thaw shrimp, then peel tails off of the shrimp and add to the sauteed veggies.

5. Spread the salsa on the crust in an even layer

6. Layer evenly with the fiesta blend cheese.  

7. Spread mushroom, onion and shrimp mixture on top of pizza.

8. Lower the oven temp to 425˚ F.

9. Transfer the pizza to the preheated pizza stone and bake for 10 minutes.

 

Daniel is not a huge mushroom or shrimp fan, but he still liked this pizza. It reminded me of an open-faced quessadilla.

Mama Mary's Pizza Crust: A Review {and a recipe}

I just discovered Mama Mary's Pizza Crust and I am definitely a fan. I picked up the Thin and Crispy version on a whim and tried it with this Mexican Pizza recipe adapted from the Annie's Eats blog. It was fantastic – especially for a Mexican pizza. It was actually more like a tostada than a pizza.

  

Mexican Pizza

Ingredients:
1 Mama Mary's Thin and Crispy Crust

1 can black beans, rinsed and drained
½ tsp cumin
¼ tsp paprika
¼ tsp cayenne
3 tbsp chicken broth {or vegetable broth or water}
1 cup fiesta blend shredded cheese

1 jalapeño, seeded and diced
¼ cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1 fresh corn {kernels removed}
 

Directions:
1. Preheat the oven and a pizza stone at 500˚ F for at least 30 minutes.  

2. Lightly brush the dough with olive oil.

3. Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor. 

4. Puree until ground into a paste {you can also mash it together with a spoon if you don't have a food processor}. 

5. Add the chicken broth through the feed tube until a smooth mixture is formed.  

6. Spread the bean puree onto the crust in an even layer

7. Layer evenly with the cheddar and monterey jack cheese.  

8. Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer.  

9. Lower the oven temp to 425˚ F.

9. Transfer the pizza to the preheated pizza stone and bake for 10 minutes.

Feel free to garnish with sour cream, salsa and avocado/guacamole. We ate it plain and it was great. Daniel didn't even pick off the tomatoes and he said he couldn't tell that this was a meatless meal.