I got up early on a Saturday morning and I managed to catch a few shows before the chaos began. I saw something like this on a show this morning and decided to give it my own twist for lunch after everyone left. It’s just me and my kitchenI started putting together a marinade as I was thawing out the shrimp. I also began to gather additional “pizza” ingredients such as an avocado, a can of pineapple rings, cheese and mini Naan bread.And then the fun began!You’re going to love this and it is so easy to double or triple this recipe and make for a family dinner with a great side salad.
Pineapple Shrimp Mini Pizza
- 1 Mini naan bread ancient grain
- 1 tablespoon olive oil
- 6 peeled and deveined shrimp medium
- 1 Tbsp honey
- 1 Tbsp adobo sauce from canned chipotles
- 1 Tbsp Pineapple juice from the can
- Pinch salt & pepper
- 1 tsp chili powder
- 1 clove of garlic minced
- 1 lime juiced
- 2 Tbsp Mozzarella cheese freshly grated
- 1 Tbsp Cheddar Jack cheese grated
- 2 Tbsp diced pineapple
- 1 small avocado halved & cubed
- 1 Tbsp crumbled feta
Preheat the oven to 400°. Place the naan bread on a small baking sheet and bake 2 minutes or so until lightly toasted. Remove from the oven and set aside.
Heat a small skillet over medium-high heat.
In a small bowl add all of the marinade ingredients, Olive Oil, honey, adobo sauce, pineapple juice, chili powder, garlic and lime juice. Toss in the shrimp and stir until completely covered.
Sauté the shrimp in the hot skillet until cooked through, about 2 minutes per side.
Sprinkle the Mozzarella cheese the pizza. Add the pineapple and shrimp and top with a sprinkle of Monterey Jack.
Bake until the cheese melts and begins to brown, about 3 minutes.
When your pizza comes out of the oven top it with the feta cheese and avocado. Enjoy!