Tuesday, April 24, 2012

Lemony shrimp pizza with portobello and spinach

It's been a little tough doing this special 6-week diet.  Trying to keep out all white flour, sugar, red meat and processed food, 3 meals a day, 7 days a week, is difficult!  Especially when you go to two potlucks in one weekend.  The meatballs and cake were calling my name.  Someone asked me the other day, "So what can you eat??"  Really we can still eat whole grains, vegetables, fruits, legumes, seafood, chicken, yogurt and fresh cheeses and other things that aren't processed, like olives and spices.  All of these sound delicious, right?  It's eating healthily, which we were trying to do already.  It just means I can't pull out a frozen pizza when it's been a long day.  I've got to remember to take things out of the freezer ahead of time, cook up rice and grains, soak legumes, peel, chop and juice veggies and fruits... which means *gasp* I have to plan.  A bit of an endeavour with a 6-month-old baby.

Yesterday I spent the day in the kitchen and finished the day exhausted, but with pizza dough, chicken soup and samosas for us, and carrots, chicken and apple cubes in the freezer for Mademoiselle (my little lady).  Supper was especially good - pizza topped with whatever I could find in the fridge.  Here is what I did. 

Lemony shrimp pizza with portobello and spinach

Whole wheat pizza dough (I used Katie's recipe) 
Crushed tomatoes and dried basil (simplest sauce ever) 
12 shrimp 
One portobello mushroom cap
2 big handfuls of spinach 
Lots of feta cheese
1 clove garlic
Zest of 1 lemon

I pre-cooked the pizza dough in the oven for 10 minutes at 350° - doughy crust is not my thing. 
While the crust is cooking, sautée the spinach in 1 tbsp butter and a twinge of garlic, just until wilted.  Set aside.  Sautée the portobellos in the same pan with a little butter, set aside.  Toss shrimp with grated lemon zest, grated garlic, salt and pepper, and fry, again in the same pan (so economical!). Halve or third the shrimp to spread out on the pizza.   Once your pizza dough is done, slather on the crushed tomato (to taste), sprinkle on some dried basil and layer on our toppings as you like.  Top with big chunks of feta.  Pop in the oven for another 10-15 minutes until nice and sizzly!

Enjoy with a nice tossed salad with a tangy balsamic vinaigrette, like the one we had last night.

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