Surf and Turf Pesto Pizza
Submitted by: Brian Glines, InFusion Sales Group
Land and sea unite in this winning recipe from Tulkoff’s Basil Pesto Genovese Recipe Contest.
8 oz Black forest ham
2 Red bell peppers
¼ cup All purpose flour
1 lb Pizza dough
½ cup Tulkoff Pesto Genovese
1 ½ cup Parmegiano Reggiano cheese, grated (divided use)
8 oz Marscapone
¼ tsp Ground black pepper
2 Tbsp Extra virgin olive oil
Preheat oven to 350 degrees. (Use middle baking rack)
Peel and devein shrimp, if needed, and slice in half lengthwise. Dice ham into ¼” pieces. Roast the red peppers, remove skin and dice into ¼” pieces.
In a medium bowl, mix the Pesto, ½ cup of Parmegiano Reggiano and marscapone.
Sprinkle flour on a wooden board and roll pizza dough to desired width (14″ recommended). Spread Pesto mixture onto formed pizza dough, sprinkle with ham, shrimp and red peppers covering evenly. Top with remaining Parmegiano Reggiano.
Bake in oven for 20 minutes, rotating once after 10 minutes. Remove pizza from oven and drizzle with olive oil and black pepper. Serve and enjoy!