I want to share one of my favorite pizza’s that I have never seen in a restaurant, my Shrimp Scampi, Fresh Pesto and Goat Cheese pizza. Mixing the Garlic Lemon Seafood flavor of the scampi, with the garden freshness of the pesto and then the tang of the goat cheese creates a beautiful complexity of flavor for your taste buds. Combine that with a good base of whole wheat pizza dough, light sauce, and melted Fontinella cheese and you are in pizza heaven.
The key tip to making this pizza is that the pesto is dolloped on after the pizza comes out of the oven so that the garden freshness just pops in your mouth. Pesto never gets any better than when it first comes out of the processor. This is a basic basil pesto. So you fill your processor half way up with fresh basil leaves, add 1-2 medium cloves of garlic, 2 Tbsp. of pine nuts (roasted are better) and ¼ cup of parmesan cheese (fresh grated if possible). Then while processing drizzle olive oil until it has the consistency of a loose paste. Sprinkle in a pinch of salt and fresh ground black pepper. Then dish it out. Bon Appetit! Johnny