Bacon And Shrimp Pizza Recipes

Steps:

• Pre-heat oven to 400°F.
• Spray a cookie/pizza sheet with cooking spray. Mix thawed shrimp, oil, and garlic until coated and set aside.
• Unroll dough carefully and place on the cookie sheet. Gently press dough intoa large rectangle. Bake at 400°F 6-8 minute or until edges are golden brown.
• Meanwhile, cook bacon until crisp and drain.
• Remove crust from oven and spread Alfredo sauce over it and the mozzarella cheese over that. Bake another 6-10 minutes until cheese is melted.
• While that is baking chop the bacon into bite-size pieces and chop tomato and parsley.
• Remove pizza from oven one more time and add all the chopped stuff as well as the shrimp mixture. Bake 3 more minutes, sprinkle with parsley, and serve!
• *NOTE this makes a great breakfast pizza!

Steps:

• Preheat oven to 450 degrees F. Roll pizza crust into a large rectangle, about 14 by 10 inches.
• Top pizza with barbecue sauce, to within 1/2-inch of the edges. Top with onions, shrimp, bacon, olives, and both cheeses. Bake 10 to 12 minutes, until cheese melts and crust is golden brown.
• Meanwhile, in a small bowl, whisk together the cider vinegar, olive oil and Dijon mustard. Stir in the raisins and the crumbled blue cheese. Season with salt and pepper and toss with the packaged coleslaw mix in a large bowl. Serve with pizza.

Steps:

• Fry bacon, when mostly done but NOT cripsy, drain grease except for 1 Tablespoon.
• Take the bacon out of the pan (pat down with paper towel).
• Saute shrimp, onion and garlic in remaining bacon grease (don't over-cook!).
• Spoon the contents of the skillet over the pizza crust, spread evenly.
• sprinkle with parmesan.
• tear bacon into pieces (quarter size), place evenly on crust.
• sprinkle half mozzarella.
• tear spinach leaves and place evenly on pizza.
• cut tomato in slices, then in 1/2s, place in a wheel formation on top.
• sprinkle with remaining mozzarella and parmesan and red pepper flakes.
• Bake 400 for 5 minutes directly on oven rack, keep checking pizza until cheese has melted but not bubbled. (approx 8 minutes).

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 2 tablespoons oil. Cook bacon in 10-inch nonstick skillet over medium-high heat until partially cooked through, about 3 minutes; transfer to paper towel-lined plate. Pat shrimp dry with paper towels and toss with onion, garlic, salt, pepper, and remaining 2 tablespoons oil. 2. On lightly floured counter, roll dough into 16 by 9-inch oval (about 1/4 inch thick) and transfer to prepared sheet. Sprinkle mozzarella over dough. Spread shrimp mixture over cheese and top with bacon. Bake until shrimp are cooked through and crust is browned, about 13 minutes. Sprinkle with chives and let cool for 5 minutes. Serve.

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.
• Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
• Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.