Prep Time20 minutes
Recipe IngredientsFor the Cool Cilantro Dipping Sauce
1 cup sour cream
1-10 oz can Ro*tel Mild, well drained, liquid reserved
1-10 oz can Ro*tel Mexican, well drained, liquid reserved
2 tablespoons lime juice
5 tablespoons chopped fresh cilantro, divided
For the pizza:
3/4 pound large shrimp, peeled and deveined
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
In a medium bowl, toss shrimp with spices. Refrigerate until ready to use on pizza.
1-2 tablespoons cornmeal
1-one pound ball homemade or store bought pizza dough
2 oz shredded pepper jack cheese
6 oz shredded Monterey Jack cheese
4 oz shredded mozzarella cheese
2 scallions, finely chopped, white and light green part only
1 small yellow onion, cut in to rings
1/2 cup fresh yellow bell pepper strips
1/2 cup fresh red bell pepper strips
1 fresh avocado
DirectionsFirst, make the Cool Cilantro Dipping Sauce:
In a medium bowl, whisk together sour cream, 1/2 cup reserved Ro*tel liquid, lime juice and 3 tablespoons chopped cilantro. Refrigerate until ready to use.
Next, make the pizza:
Move oven rack to the second to bottom level in the oven. Preheat oven to 475 degrees. Place a large seasoned pizza stone on the oven rack. If stone is unavailable, invert a large baking sheet and place on the oven rack.
Stretch or roll out dough to fit stone and spread reserved mixed Ro*tel tomatoes over dough, leaving a bit of the edge uncovered to form a crust. Sprinkle on 2/3 of the shredded cheese and top with scallions, onion rings and pepper strips. Place seasoned shrimp on top of pizza and sprinkle with remaining cheese.
Bake 15-20 minutes on preheated pizza stone until crust is risen, golden brown and crispy.
Cut avocado in to chunks and sprinkle over pizza, along with remaining two tablespoons chopped cilantro.
Cut pizza in to 8 slices and serve with a small dish of the Cool Cilantro Dipping Sauce on the side. Enjoy!