Recipe for...Shrimp and Prosciutto Pizzinis


Recipe for... shrimp recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Shrimp and Prosciutto Pizzinis This recipe is rated : 0 Recipe Ingredients Preparation - 15 minutes, cooking time - 35 minutes 5 oz package pizza-crust mix 1 tbsp olive oil Flour, for kneading For the tomato sauce: 2 medium ripe tomatoes, seeded and roughly chopped 2 garlic cloves, chopped 4 thyme sprigs 1 tbsp tomato puree 1 tbsp olive oil Salt and ground black pepper For the topping: 7 oz large cooked peeled shrimp 4 slices prosciutto, halved lengthwise Handful of fresh basil leaves Fresh Parmesan, to serve Cooking Procedures Preheat the oven to 425 F. Place the pizza-crust mix in a large bowl and stir in the olive oil and enough warm water ( about 1/2 cup) to make a soft dough. Knead vigorously on a lightly floured surface for about 5 minutes until smooth and elastic. Break the dough into 4 even pieces, then pat out between the hands to make rough 4 1/2 inch circles. Transfer to a large baking sheet and set aside in a warm place for 10 minutes or to rise. Make the tomato sauce: Place the tomatoes, garlic, thyme, tomato puree, and olive oil in a small pan. Simmer over a medium to high heat for 10-20 minutes, stirring until thickened and pulpy. Season to taste. Spoon the sauce on to the dough circles, then scatter the shrimp on top. Place the strips of prosciutto across the top, then bake for 10 minutes until the pizza bases have risen and set. Slip the pizzinis off the baking sheet and continue to cook directly on the oven rack for a further 5 minutes until the bottoms are crisp and golden. Scatter a few basil leaves and some shaving of Parmesan over each pizzini and serve.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: low oven. CAKES WITHOUT FLOUR KORNETTES y$ cup finely chopped popped corn. 1/2 cup sugar. y4 tblsp. soft fat. y tsp. salt. 1 egg white. } tsp. vanilla. Blanched and chopped almonds. Candied cherries. Add fat to corn. Beat egg white until stiff. Add sugar gradually and continue beating. Combine mixtures, then add salt and vanilla. Drop mixture from tip of spoon 1 inch apart on a well greased pan. Form in circular shape with knife dipped in cold water. Sprinkle with almonds and plac
© 2009