Roll with it...

After 6 weeks I finally have my camera back, so now I can post recipes again. It was a strange making food, plating it and eating it while it was still hot. You guys missed a bunch of delicious recipes I made with pesto like shrimp pasta, Caprese salad and an awesome vegetable soup with eggplant. Maybe I'll make another batch of pesto and take pictures this time. I did sneak a little pesto into todays recipe so you wouldn't miss out completely. I was thinking of turning my culinary adventures to tomatoes as we seem to be heading for a bumper crop. I already picked about a pint and a half of cherry tomatoes and we had 2 Romas ready but something got to them before I did.

I wanted to do something fun today so I made a savory pinwheel, Prosciutto and Mozzarella. They are based on a recipe by Giada de Laurentiis, but I had to make my modifications. I thought her recipe seemed a little lack luster and dry so here is my version of Giada's

Prosciutto and Mozzarella Pinwheels

1 pound pizza dough
2 cups shredded mozzarella cheese
7 ounces Prosciutto
1 cup spinach coarsely chopped
1 tbs pesto
1 tbs olive oil
Kosher Salt and freshly ground Pepper to taste
Marinara for dipping

Preheat oven to 425˚ degrees fahrenheit.
Roll the pizza dough out to a 12 to 14 inch rectangle about 1/4 inch thick (a circle will work but dough won't be as even when cutting.
Sprinkle 1 cup of mozzarella on the dough. leaving a little space on all 4 sides. Dot the cheese with the pesto, more is not better you don't want it to get runny or to moisten the dough. Then cover with the prosciutto. Now sprinkle chopped spinach. Finally spread the rest of the mozzarella on the spinach.
Roll the dough into a cylinder and tuck the ends under to prevent leaking. Place on a foil lined cookie sheet that has been sprayed with no stick spray seam side down, if you have parchment or a Silpat these will work as well. Lightly cover the roll with olive oil, then sprinkle with salt and pepper. Bake until the top is golden brown, about 25 minutes.
Let it cool for 5 minutes then cut in 3/4 inch segments. Cutting will be easier if you use a serrated knife. I served with marinara sauce for dipping. Good enough for adults but kids love the dipping bread or "Pizza Pinwheels".

Shrimp Alfredo Pizza

When I come up with ideas for new recipes one of 2 things usually happens. I make it and it fails miserably and you never read about it, I do have to threaten Annette never to mention it or I will make it for her again. Or I make it and it turns out good enough for me to publish and I don't have to hide behind things the next time I see you. Shrimp Alfredo Pizza was one of those recipes that I thought you may never see in print, but it actually turned out to be very good. My main concern was making an Alfredo sauce that would not be thin and run off the pizza and all over the stove. I used shrimp, asparagus and spinach on this pizza. You could use all veggies (any combination that you want) or chicken instead of shrimp.

Shrimp Alfredo Pizza

Alfredo Sauce:
1 5oz can of 2 % evaporated milk
3 oz low fat, low sodium chicken broth
3 large cloves garlic, minced
1 1/2 tbs butter
3 tbs all-purpose flour
1/4 c Parmesan cheese
Salt and Pepper to taste

Pizza Crust:
Make your favorite crust or buy one

Toppings:
2 tsp olive oil
12 oz shrimp
1 oz frozen spinach, finely chopped (you can use fresh)
6 small stalks asparagus, cut into 1" pieces
I cut some basil into ribbons and sprinkled on top for a garnish.

Preheat the oven to 425 degrees. If you have a pizza stone make sure that is on the center shelf, so it heats up.

Sauce: put milk, broth and garlic in a microwave safe bowl and heat until steaming, about 3 to minutes. Remove and let this cool for a minute or 2 before using. In a large sauce pan over low heat add butter. When butter melts add flour and whisk until mixed with butter. Then add the milk mixture slowly and whisk it while adding. Whisk this mixture until it thickens, about 2 minutes. Add the parmesan and whisk until Parmesan is melted and incorporated into milk mixture. Poor this back into bowl and set aside.

Toppings: in the sauce pan heat olive oil. Add asparagus and cook for 2 minutes, add the shrimp and spinach and cook for 1 more minute. Remove from heat.

Spread the sauce over the pizza crust. Then spread the toppings over the sauce. Then place the shrimp over the other toppings. Cook for about 10 minutes. When it comes out sprinkle with basil if using.