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Shrimp and Salsa Pizza with Goat Cheese and Pesto

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    10 minutes


2 each Fresh garlic cloves, peeled
1/2 each jalapeno pepper
1 cup Fresh cilantro leaves, chopped
1/4 cup Olive oil
1/2 teaspoon Salt
3/4 lb Medium shrimp, raw, peeled and deveined
1/4 teaspoon Black pepper, freshly ground
1 teaspoon Ground cumin
1 tablespoon Extra virgin olive oil
1 each pizza dough
1 cup Hannaford Inspirations Country Tomato Salsa
4 oz Goat cheese, crumbled
1/3 cup Cilantro pesto
Shrimp and Salsa Pizza with Goat Cheese and Pesto


1. Prepare cilantro pesto. Add garlic and jalapeno to a food processor and process until finely chopped. Add cilantro, olive oil, and half of the salt and process until smooth. You should have approximately 1/3 cup cilantro pesto.
2. Preheat oven to 500 degrees F and place pizza stone, if using, in oven; let heat for 30 minutes. Sprinkle pizza peel with cornmeal. Alternately, grease a cookie sheet or baking pan with olive oil.
3. In a small bowl, toss shrimp with salt, pepper, and cumin.
4. Heat a large skillet on medium high. Add oil, and then shrimp. Saute 1 to 2 minutes per side until shrimp is pink but slightly undercooked, to keep it from overcooking on the pizza. (Shrimp can be sauteed ahead of time and refrigerated.)
5. Stretch out dough and place on a pizza peel sprinkled with cornmeal or greased baking pan. Spread pesto over surface of dough, leaving a 1/2 inch border. Top with salsa, then shrimp. Slide pizza onto stone or place pan in oven. After baking for about 7 minutes, add goat cheese and bake another 3 to 5 minutes until outer edges of crust are golden. slice and serve immediately.
Source: Hannaford fresh Magazine, May - June 2007


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 434 kcal (22%)
Calories from Fat 360
Total Fat 40 g (62%)
Saturated Fat 19 g (95%)
Cholesterol 161 mg (54%)
Sodium 1022 mg (43%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 9 g (36%)
Protein 35 g (58%)
Vitamin A 1192 IU (3%)
Vitamin C 24 mg (27%)
Calcium 341 mg (26%)
Iron 15 mg (83%)