Mini Shrimp & Pesto Pizza

Dec 19, 2016

Treat your guests to these mini shrimp, cheese, and pesto pizzas! They’re easy to make using store-bought dough and pesto and ready for serving in a half hour.

Prep time: 10 min  ¦  Cook time: 15 min  ¦  Makes: 12 pizzas

Ingredients

• 24 medium-size cooked shrimp
• 1 (16 oz.) Classic or Italian pizza dough
• 1 container (7 oz.) Pesto with Basil
• 2 cups shredded mozzarella cheese, divided
• 1/3 cup sliced green onions
• 1/3 cup grated Parmesan cheese
• Fresh dill

Directions

1. PREHEAT oven to 450°F.
2. Using a golf-sized piece of dough for each pizza, roll the dough into 4-inch rounds.
3. PLACE pizza rounds on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with green onions and shrimp; sprinkle with remaining mozzarella and Parmesan cheese.
4. BAKE for 10 to 15 minutes or until dough golden brown and crisp and the cheese is bubbly.
5. Garnish with sprigs of fresh dill and serve.

Rum Glazed Nuts

Dec 19, 2016

Sweet, salty, and spiced just right! Rum Glazed Nuts are a welcome treat for gifting or your holiday party. Set out bowls of these nuts and watch them disappear!

Ingredients

2 cups raw nut mix, your choice – pecans, walnuts, cashews

Spice Mixture

2 Tbsp granulated sugar

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground allspice

Rum Glaze

3 Tbsp Gosling’s Black Seal Rum

2 tsp pure vanilla extract

3 tsp dark brown sugar

1 Tbsp unsalted butter

Coarse sea salt

Directions

1.       Preheat oven to 350°F.

2.       Line a baking sheet with parchment paper. Spread nuts in an even layer over parchment paper and place baking sheet on the center rack of the oven. Toast about 8 minutes, stirring nuts after about 4 minutes. Remove from oven and set aside.

3.       In a bowl, stir together sugar, salt, cinnamon, cloves, and allspice; set aside.

4.       In a small saucepan, add rum, vanilla, brown sugar, and butter. Bring to a simmer over medium-high heat, whisking constantly. Stir in toasted nuts and continue to simmer, stirring constantly until nuts are coated evenly and liquid has almost evaporated.

5.       Add nuts to the spice mix; toss well to coat. Immediately pour nuts onto a parchment-lined baking sheet; spread evenly and sprinkle with coarse sea salt. Let cool and dry completely.

The glazed nuts can be stored in an airtight container for up to 5 days.