Shrimp Ceviche with Creme Fraiche
INGREDIENTS:
3 tb Olive oil - oregano, basil, etc.)
1 c Chopped leeks Dough for:
- (white and green parts) 2 :9-in pizzas
Salt & freshly ground pepper 2 Ripe plum tomatoes
4 oz Goat cheese Thinly sliced and seeded
1 Garlic clove; minced 1/4 lb Fresh med-sized shrimp
1 1/2 tb Assorted minced fresh herbs - peeled and deveined
-(parsley, chives, thyme,
3 tb Olive oil - oregano, basil, etc.)
1 c Chopped leeks Dough for:
- (white and green parts) 2 :9-in pizzas
Salt & freshly ground pepper 2 Ripe plum tomatoes
4 oz Goat cheese Thinly sliced and seeded
1 Garlic clove; minced 1/4 lb Fresh med-sized shrimp
1 1/2 tb Assorted minced fresh herbs - peeled and deveined
-(parsley, chives, thyme,
PREHEAT OVEN TO 450F. Using 1 tablespoon of the oil, saute the leeks over high heat for 1 minute. Salt and pepper lightly. Blend the goat cheese, garlic and 1 tablespoon of the herbs together with a fork. Brush the rolled-out pizza dough with 1 tablespoon of the olive oil. Spread the leeks over the dough. Sprinkle with the goat cheese and top with a layer of tomato slices. Bake pizza for 8 minutes. Add the shrimps to the pizza and continue baking the final 7-to-8 minutes. To serve: dribble with remaining olive oil.
Makes 2 9-Inch Pizzas
PETER KUMP -
PRODIGY GUEST CHEFS COOKBOOK
Makes 2 9-Inch Pizzas
PETER KUMP -
PRODIGY GUEST CHEFS COOKBOOK