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.
cost per recipe: $12.10
The price is determined by the national average.
Ecce Panis Focaccia Loaf
tablespoons olive oil
cloves garlic, minced
teaspoon garlic powder
small zucchini, cut lengthwise into thin slices
pound uncooked shrimp, peeled and deveined
of an 8-ounce container spreadable garlic & herb cheese
cup thinly sliced fresh basil leaves
cup grated Parmesan cheese
cup roasted red bell pepper
to taste freshly ground black pepper
Remove a 1-inch layer of soft bread from the inside of each bread half.
Heat the grill to medium. Grill the bread halves, cut-side down, until lightly browned.
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.
Brush the zucchini with the butter mixture. Grill until tender.
Add the shrimp to the butter mixture in the skillet and cook until cooked through, stirring occasionally.
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.