- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 720
- Total Fat
- 45 g
- Saturated Fat
- 28 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 43 g
- Cholesterol
- 308 mg
- Sodium
- 922 mg
Ree uses pita bread for her pizza base but has used many other items for this purpose in the past. Frozen bread dough, puff pastry, English muffins and naan bread have all featured in her pizza recipes. So if you don’t have pita bread in your pantry, there are plenty of alternatives.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 720
- Total Fat
- 45 g
- Saturated Fat
- 28 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 43 g
- Cholesterol
- 308 mg
- Sodium
- 922 mg
Ingredients
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Directions
- Place a rack in the top third of the oven and preheat the broiler.
- Place the shrimp on a foil-lined sheet pan. Mix the butter, garlic, green onions, rosemary, red pepper flakes, lemon zest, salt and pepper in a bowl. Reserving two tablespoons for the pita, pour the butter over the shrimp and toss to combine. Broil the shrimp for 4 to 5 minutes. Remove, then drizzle with the juice of half a lemon and toss.
- Meanwhile, place the pita breads on a separate sheet pan and brush with the remaining butter mixture. Top each one with the cheese. Place the pita under the broiler until the cheese has melted and the pita has lightly charred, about 2 minutes.
- Transfer the shrimp to a cutting board and chop. Remove the pitas from the oven and top with the chopped shrimp. Pour over any buttery juices from the sheet pans, then garnish with the tomatoes and basil to serve.
