Five pepper, roasted tomato, and jalapeño confetti jelly glazed shrimp, naan pizza
Wow! Now that’s a mouthful—both literally and linguistically!
This weekend, I made, maybe the "best ever," five pepper, roasted tomato, and jalapeño confetti jelly glazed shrimp pizzas with ingredients we picked up on our Saturday trip to the BFM.
It was another puddle jumper day but still a fun market vibe. It seems like everyone has a spring in their step and a smile on their face when the tomatoes arrive. First stop Quick N Ezee Indian Foods for our weekly naan fix, then on to Debbie’s Kitchen for jalapeño confetti jelly, Painted Angel Farms for red, green, and purple bell peppers, sweet banana peppers from Brackin Farms, and a sack of Early Girl tomatoes from Sissy and Bill Taylor.
[After the “Big Chill” and spring deluges, I was worried about finding any tomatoes this summer, but somehow the BFM farmers have pulled a rabbit out of their sun hats, and there's now an embarrassment of red-ripe riches every weekend.]
For some great Southern tomato recipe inspiration check out Southern Living’s 80 Fresh Tomato Recipes to Make All Summer Long.
Or, how about tying this easy—all BFM, all-star pizza.
Five pepper, roasted tomato, and jalapeño jelly glazed shrimp pizza for 2:
Pre-heat oven to 375. Line a cookie sheet with parchment and layout two naan flatbreads. Brush lightly with olive oil and bake for about 10 minutes. They’ll be almost crisp. Remove and set aside. Thinly slice a large fresh red-ripe tomato and set it aside. Slice red, green, purple, and banana peppers and toss lightly with olive oil, and roast in a 9" pan at 375 F for about 10 minutes. Add cleaned and patted dry shrimp and two tablespoons of jalapeno confetti jelly, ground black pepper, and salt to taste. Toss the vegetables and shrimp with tongs and continue roasting until the shrimp begin to turn pink. Remove from oven. Lay the sliced tomatoes on the naan (this will be the “sauce”), then divide the pepper and shrimp mixture equally on each flatbread. Return to the oven and bake about 10 minutes or till the desired doneness, add ¼ cup of grated mozzarella cheese to each and finish under the broiler*. Remove and garnish with red pepper flakes and grated parmesan.
*Watch the naan closely; check the bottom by lifting with your spatula; it's easy to overcook and burn the edges and bottom!