Ingredients
4 large shrimp peeled and deveined
1/8 teaspoon fine sea salt
Pinch of cayenne pepper
1 teaspoon extra-virgin olive oil
1 naan bread
2 tablespoons homemade or store bought pesto
3 grape tomatoes thinly sliced
Block Parmesan cheese
1/4 teaspoon Asian chili oil
Preparation
Preheat the oven to 400 degrees F.
Toss the shrimp in a medium bowl with the salt and cayenne.
Heat an 9" Sauté Skillet over medium heat. Add the olive oil.
Add the shrimp, and cook until opaque, about 1 minute on each side. Be careful not to overcook. Remove the pan from the heat.
Transfer the shrimp to a medium bowl. Add ½ tablespoon pesto. Stir to coat the shrimp.
Place the naan on the Large Cookie Sheet.
Spread 1 1/2 tablespoons of the pesto over the naan. Top with the grape tomato slices. Bake for 6 minutes.
Shave the cheese over the pizza, and drizzle the chili oil on top. Bake for 1 minute.
Cut into wedges and serve.
Notes
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