Comments on: Shrimp scampi pizza

By: Miryam@eatgood4life

Miryam@eatgood4life — Mon, 29 Feb 2016 11:49:21 +0000

In reply to Silvia. UUMM...I am not sure. I used frozen shrimp which I thawed and squeezed so that it wouldn't have excess water. I don't see any ingredients besides the shrimp that would have moisture to make the pizza watery so I am not sure :-( Sorry I couldn't be of any help!! Thanks for stopping by.

By: Silvia

Silvia — Mon, 29 Feb 2016 02:41:35 +0000

Hi Miryam. After reading this recipe I knew I had to make it . Just got up the table after eating this delicious pizza . The only thing that I wonder what I did wrong to have a semi watery result . I cooked the shrimp before adding to the pizza and other than that , wonder where the liquid came from

By: Miryam@eatgood4life

Miryam@eatgood4life — Mon, 22 Feb 2016 18:45:32 +0000

In reply to Silvia. I make both at the same time and I bake them at the same time one on each pizza stone since I have two. I would suggest you let the pesto sit at room temperature for 1-2 hours and then maybe add 1 tbsp of olive oil. I believe when the pesto sits in the fridge at a cold temperature it solidifies so taking it out of the fridge for a while may help. I hope this helps. Thanks for stopping by.

By: Silvia

Silvia — Mon, 22 Feb 2016 18:24:39 +0000

Hi ~
You mentioned that you make two pizzas: one plain for kids and on the other you get creative.. You also mentioned that you use pizza stoneS. Do you make one pizza at a time or do you put the two stones in the oven at the same time and cook both pizzas at the same time. Also in regards to the pesto. I make my own pesto that I keep in the refrigerator until is gone. For some reason my Pesto is not that spreadable because it gets kind of hard with time. If I’m to use my homemade pesto how can I thin it so that it can be spread on the dough?

By: Miryam@eatgood4life

Miryam@eatgood4life — Sun, 20 Sep 2015 14:22:52 +0000

In reply to Silvia Fernandez. The shrimp doesn't need much time to get cooked so the time in the oven when making this pizza is enough. I used the regular mozzarella cheese they have at the store. I don't know if it is low moisture, I didn't even know they had low moisture cheese :-) I hope this helps!

By: Silvia Fernandez

Silvia Fernandez — Sat, 19 Sep 2015 10:12:18 +0000

This pizza looks amazing but I have a question in regards to the shrimp . When you use a pizza stone or a steel pizza , the pizza cooks very fast. Is that enough time to get the chicken cooked ? Also do you use the low moisture mozzarella cheese or just the one that comes shaped in a ball? Do you cube it or shred it?