Think pink

16 Mar

Spring is coming and we’re already thinking pink.


We are looking forward to barbecued pizza, and earls’ pesto shrimp and lemon is our inspiration. It was created by an earls chef who previously worked at 4 St. Rose.


California Shrimp Pizza

2 12-inch pizza dough portions
2 Tbs pesto
2 tbsp confit garlic oil
1 1/2 cups shredded mozzarella or provolone
1/4 cup chopped sun-dried tomatoes
1/2 cup crumbled feta
6 oz (170 grams) raw shrimp, peeled and deveined
1 tsp vegetable oil
1/4 cup pesto
2 lemon wedges

Preheat grill and pizza stone on high. (500F)
Stretch the dough into rounds. Place on a floured or cornmeal dusted sheet. Brush with garlic oil to within 1/2 inch of the edge. Top with one-quarter of mozzarella.
Sprinkle sun-dried tomatoes and top with another quarter of mozzarella and half of the feta to keep them from burning.
Coat shrimp in vegetable oil and top them on pizza. Repeat steps with second pizza.
Grill or bake for 10 or 15 minutes or until cheese is melted and the crust is golden brown.
Garnish with a drizzle of pesto and service with lemon wedges.

3 Responses to “Think pink”

  1. John July 25, 2013 at 11:13 pm #

    Hey there. I recently made this pizza myself and it turned out exactly how they made it at Earls. I used to work there 1997 – 2000. Your recipe is bang on except for one item you omitted. Asiago cheese. It makes a huge difference in lieu of the mozz/cheddar mix you used. Take care. JN

  2. John July 25, 2013 at 11:15 pm #

    Oops. Sorry I just noticed they changed the recipe since then. They used asiago on the original back in the day. JN

    • SaucyCherie July 29, 2013 at 3:12 am #

      Great idea, John! I think asiago is a better addition. Thanks for the input!
      Do you have any other favourites from your Earls days??

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