Summer is here, and that means the heat is here. When it gets hot, I try to eat a little lighter with more raw fruits and vegetables. I love fresh toppings on my pizzas like raw arugula, fresh herbs, and even avocado. This fun pizza is a little twist on a shrimp taco but even more delicious. I hope you enjoy!
1 ball of dough
flour for dusting
2 ears of corn, shucked & cleaned
½ cup crumbled cojita cheese
½ lb shrimp, peeled and deveined
½ cup cherry tomatoes, halved
1 tbs blackened seasoning*
1 avocado, sliced
cilantro for garnish
crema for garnish
Preheat your oven to 500° F, and start up your grill. Rub the ears of corn with a little olive oil. Place the ears of corn on the grill and cook on all sides. Remove the corn and let them cool. Slice the kernels off the corn before you slice the kernels into a bowl.
Toss the shrimp in blackened seasoning. Brush the pizza with olive oil and sprinkle with cojita cheese. Next place the corn, shrimp and cherry tomatoes evenly on the pizza. Bake in the oven for 5 to 10 minutes, until the crust has cooked to your liking. Remove from oven and garnish with avocado, cilantro and drizzle with crema.
*I buy Paul Prudhomme’s seasoning; you can find one online or just use a little salt, pepper, and paprika for to season the shrimp.