Focaccia Pizza with Shrimp & Zucchini
Grilled focaccia bread halves are spread with a garlic and herb cheese and then topped with a savory mixture featuring grilled zucchini, roasted red pepper and perfectly seasoned shrimp. The result is gourmet pizza that everyone will love. This recipe was developed using hand-crafted Ecce Panis bread. If Ecce Panis isn't available in your market, you can substitute your favorite artisan-quality bread.
serves
4
people
Ingredients
cost per recipe: $12.10
The price is determined by the national average.
-
1
Ecce Panis Focaccia Loaf
-
2
tablespoons butter
-
2
tablespoons olive oil
-
2
cloves garlic, minced
-
1/2
teaspoon garlic powder
-
2
small zucchini, cut lengthwise into thin slices
-
3/4
pound uncooked shrimp, peeled and deveined
-
1/2
of an 8-ounce container spreadable garlic & herb cheese
-
1/4
cup thinly sliced fresh basil leaves
-
1/4
cup grated Parmesan cheese
-
1/4
cup roasted red bell pepper
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to taste freshly ground black pepper
How to Make It
Step 1
Remove a 1-inch layer of soft bread from the inside of each bread half.
Step 2
Heat the grill to medium. Grill the bread halves, cut-side down, until lightly browned.
Step 3
Heat the butter, oil, garlic and garlic powder in a 12-inch skillet over medium heat until the butter is melted. Brush the cut sides of the bread halves with the butter mixture.
Step 4
Brush the zucchini with the butter mixture. Grill until tender.
Step 5
Add the shrimp to the butter mixture in the skillet and cook until cooked through, stirring occasionally.
Step 6
Spread the garlic & herb cheese on the cut sides of the bread halves. Top with the zucchini, shrimp, basil, Parmesan cheese and red pepper. Season with the black pepper.
