Casino Popcorn Shrimp Pizza Recipes

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PIZZA POPCORN



Pizza Popcorn image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, at room temperature
1/4 cup sun-dried tomatoes in oil, drained well
1 clove garlic, smashed
1/3 cup popcorn kernels
1 tablespoon grapeseed oil
2 tablespoons grated Parmigiano-Reggiano
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt

Steps:

  • In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.
  • Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes.
  • Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve.

SHRIMP PIZZA



Shrimp Pizza image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 1 to 4 servings

Number Of Ingredients 20

1/2 cup sherry vinegar
2 ounces Dijon mustard
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon thyme leaves, finely chopped
Juice of 2 lemons
6 ounces extra-virgin olive oil
1/2 cup extra-virgin olive oil
20 cloves garlic, sliced thinly using a mandoline
Eight U15 wild shrimp, peeled and deveined
Extra-virgin olive oil, for drizzling
Chopped fresh oregano, for sprinkling
One 250-gram pizza dough ball, stretched and ready for toppings (make or buy; I highly recommend using a Neapolitan recipe with 00 flour)
1 cup escarole
1/2 cup Manchego, grated
1/2 cup cubes fresh mozzarella
1 tablespoon capers
1 ounce Pecorino-Romano, grated
Dash crushed red pepper
Dash sea salt

Steps:

  • For the vinaigrette: Whisk together the vinegar, Dijon, garlic, shallots, thyme and lemon juice in a bowl. Pour in the oil slowly, whisking until emulsified. Reserve.
  • For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve.
  • For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F.
  • Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside.
  • Place dough on a work surface. Spread escarole over the dough, then add Manchego and mozzarella. Place shrimp on the pie, leaving room so that they will not be overcrowded. Transfer the pizza to a peel, then transfer to the pizza stone.
  • Bake until the pizza and shrimp look cooked, 10 to 15 minutes.
  • Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve.

TUNA CALIFORNIA PIZZA



Tuna California Pizza image

Provided by Food Network

Time 50m

Number Of Ingredients 9

1 pouch or can (5 oz.) tuna
1 large prepared pizza crust
2 tbsp. olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil, chopped (or 1 Tablespoon dried basil)

Steps:

  • Preheat oven to 450 degrees (Fahrenheit). Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and saute 30 second (do not burn). Spread sauteed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8-10 minutes.;

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