Pesto, Shrimp and Tomato Cauliflower Pizza

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If you haven’t switched to cauliflower pizza crust, then stop and read this blog! <–

Now, that you’ve decided that cauliflower pizza is delicious and nutritious, we can begin.  We’re taking that “normal” cheese pizza to a whole new level.  I got the inspiration to make this pesto, shrimp and tomato cauliflower pizza after having made the pesto sauce and falling in love.  I replaced the tomato sauce of regular pizza with pesto and topped it with shrimp, sun-dried tomato and a Fontina-Gruyere cheese mixture.

Together these ingredients make the perfect piece of pizza without the unhealthy grease and delivery prices. One pizza or head of cauliflower will make four servings at around 400 calories.  You can cut the pieces in half for 200 calories for a wine and pizza night or
football appetizer.

Here are some tips to keep in mind:

  1. Unlike the first time I made the cauliflower crust, I cooked it for about 20-25 minutes the first round.  The longer it bakes the sturdier and crispier the crust will be.
  2. I spread the pesto (about 4 tbsp) evenly along the crust leaving a 1/2 inch gap along
    the edges.
  3. I then added diced shrimp (fresh or frozen) and sun-dried tomatoes.  You can add as much or as little of these ingredients as needed.
  4. I used a 1/2 cup of cheese as with any pizza is traditional.  You can mix and match the cheese to your liking.  I would suggest keeping away from the Parmesan types of cheeses because those flavors are already incorporated into the crust.
  5. Cook the pizza for an additional 8-10 minutes until the cheese is melted and golden.
  6. Don’t freak out when you see the olive oil from the pesto dripping off the sides.  It will help crisp the crust and disperse flavor.

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Allow your guest to melt under the flavors bursting out of the pizza.  They’ll be surprised to hear the crust is cauliflower.  You’ll be the chef of the century and win recipe of the year awards for the pizza party delight.

There are a lot of links so be sure to check them all out above.  Leave a comment with how the pizza went over in your household.  Follow my Pinterest for more delicious recipes.  Check back next Wednesday for more tips and tricks from The Cooking Bug.

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Creamy Tomato Soup

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The name says it all.  It’s creamy; it’s tomato; it’s heaven.  Although SkinnyTaste calls this recipe a bisque, it is more of a cream soup.  Bisques are a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.  Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market.  Since we are using vegetables, the correct term is a creamy tomato soup.  However, the soft consistency makes it a huge leap above those Campbell soups you have sitting uselessly in
your cabinet.

I loved completing this recipe because I learned some new facts.  For one, tomatoes can be pealed a lot easier than I would have guessed.  If you can’t find that fascinating enough, I got to use my mom’s immersion blender that was heaven to my cooking ears.  Immersion blenders make sure that all the clumps that regular blenders and food processors leave behind are smoothed and completely annihilated.

Here are some helpful tips to keep in mind:

  1. Plum tomatoes are also known as Roma tomatoes at your local Fry’s.
  2. To peel tomatoes easily, boil them in water until the skin cracks (about 8-10 minutes).  You’ll hear a pop as each skin breaks. creamytomatosoup
  3. As soon as the skin-pops remove them from the water and set aside.  Run them under cold water quickly to cool them and an easy peel.
  4. While you are peeling your tomatoes, cook your veggies to multitask.
  5. We added dried basil and oregano spices into the mix instead of using sprigs.  However, be sure to remove the bay leaves because they won’t taste good if blended.
  6. Allow the soup to simmer and when ready blend it well until no chunks remain.

creamytomatosoup2It’s simple but fascinating.  Apparently, before all of our processed foods at the grocery store people used to make their own marinara sauce using this same method of peeing tomatoes.  I loved watching the process take place.  If there is any other reason besides how creamy and light the soup taste, you should make this dish just for the fun of watching the tomatoes.

And while I am less than a tomato fan, I found this soup to be irresistible.  Pair it with a wheat roll or grilled cheese and you have a wonderful meal during your sick days.  It freezes very well for storing purposes.  Get rid of those over processed cans sitting with dust on your shelves and enjoy a healthier, flavorful soup that you created all on
your own.

Leave a comment below with the fun you had making this dish.  Follow my Pinterest.  Check back again next Wednesday for more meals and tips from The Cooking Bug.