Red Meat Allergy Friendly Sage-Butter Shrimp Pizza with Tomato-Cucumber Salad
Total time45 min
Prep time25 min
Cook time20 min
4.6(30)
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Learn more →Ingredients
4 servings
For the pizza
- 1 lb gluten free pizza crust (store-bought, 12-inch round, unbaked)
- 3 tbsp garlic-infused oil, divided
- 2 tbsp unsalted butter
- 2 tbsp fresh sage leaves, thinly sliced, plus 8 whole leaves for topping
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp kosher salt, divided
- ¼ tsp black pepper, divided
- 1 cup shredded mozzarella (hard, low-moisture)
- ¼ cup finely grated parmesan
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp red pepper flakes (optional)
For the salad
- 2 medium tomatoes (about 12 oz total), cored and cut into ½-inch pieces
- 1 medium english cucumber (about 10 oz), halved lengthwise and sliced ¼-inch thick
- 3 scallions, green tops only, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a large baking sheet with parchment paper. Place the gluten free pizza crust on the prepared baking sheet.
- 2
In a small saucepan over medium-low heat, melt the butter with 2 tablespoons of the garlic-infused oil until the butter is fully melted and the mixture is fragrant, about 1 minute. Remove from heat and stir in the sliced sage.
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