This is my favorite pizza to make at home. It's thin crust, so no heavy dough blowing up your sleeve, and there's lots of healthy fat from olive oil.

Crust:

1 cup flour (I always use white flour - whole grain might be a bit gritty for this pizza)

1 tbsp olive oil

appx 1/2 cup Water - just eyeball the amount, as you need to be able to roll the dough quite thin

Toppings:

cooked, peeled shrimp

sun-dried tomatoes (in oil), drained and chopped

some crumbled feta

some shredded mozza (go easy on the cheese - this isn't meant to be a gooey cheesy pizza)

pesto

Pesto:

bunch of fresh basil

handful of pine nuts (I've heard of people using walnuts, as well)

olive oil

shredded parmesan

Process the pesto in a food processor until it's the consistency of a thick paste

I like to make this pizza on the barbecue - it takes only about 5-7 mins to cook that way.

Roll the dough as thin as possible on top of a greased sheet of foil; transfer to the grill before you put the toppings on. Put all the toppings on, I usually put shrimp on first, then sun-dried tomatoes, then feta, then a sprinkling of mozza, and then drops of pesto all over. Grill on medium and make sure to check it after 5 mins and then again every 2 mins or so til the mozza and pesto have melted and the crust seems crisp. Don't go too far away, or it'll burn!

Sorry for lack of precise measurements, I'm a play-it-by-ear kind of cook. Just eyeball things according to your tastes.

Edited September 25, 201015 yr by BlackBerryJuice

Sounds delicious, right up my alley. Thanks for sharing.