This recipe was passed on to me a few years ago. A co-worker was looking for a pizza without the traditional tomato sauce. This recipe had been entered in a pizza contest and made it to the finals.

It is a quick and easy supper treat to make on movie night at your house or when your teens have friends over for a sleepover.


Serves 5-6


1 tablespoon cornmeal

1 (10 ounce) package refrigerated pre-made pizza crust (such as Pillsbury brand)

1 cup shredded mozzarella cheese

1 tablespoon olive oil

1 pound uncooked fresh medium shrimp, shelled and de-veined

2 garlic cloves, minced

1/2 cup crumbled feta cheese

1/4 cup sliced green onion, some green tops included

1-1/2 teaspoons crushed dried rosemary, or 1 tablespoon fresh

1 (2-1/2 ounce) can sliced ripe olives, drained

Heat oven to 425 degrees. Sprinkle greased 12 inch pizza pan or 13- by 9-inch pan, with cornmeal. Unroll the dough and place in the pan, starting in the center and pressing out to the sides. Sprinkle with mozzarella. Heat the oil in a large skillet over medium heat. Add the shrimp and garlic. Cook only till shrimp are pink, about 1 minute, stirring frequently. Don't overcook.

Spoon the shrimp over the mozzarella cheese. Sprinkle evenly with the feta, green onion, rosemary, and olives.

Bake until golden and bubbly, 18 to 22 minutes, till crust is lightly browned.

And now, for dessert

This is my favorite time of year, and one reason is I love to go apple picking.

When my boys were young, every year, we went to the orchard. They would pick their own bag, have fun playing in the leaves, and always pick out a treat in the orchard's store. One thing they always looked forward to was making something good when we got home with "their apples that they picked." Usually, that was apple pancakes for breakfast, or this hot chunky apple sauce over vanilla ice cream for supper that night. We all loved that aroma of cinnamon and apples cooking.

Now, I occasionally get a little fancy and top vanilla ice cream with crushed gingersnaps and a dollop of caramel topping.


Makes about 5 cups of topping


3/4 cup sugar

1 cup orange juice

1/4 cup lemon juice

1/4 teaspoon ground cinnamon

10 to 11 cups sliced peeled apples

Crushed gingersnaps (optional)

Caramel topping (optional)

In a large saucepan over medium heat, bring sugar, juices and cinnamon to a boil. Reduce heat; simmer uncovered for about 5 minutes. Add apples and return to a boil. Reduce heat; cover and simmer until apples are soft (about 20 minutes).

Serve warm over a scoop of vanilla ice cream.

Good to hear from you

Good morning Pat,

Remember the easy frosting recipe I sent to you earlier this year?, Well, now I have an easy and delicious recipe for Fried Zucchini Chips that you and other readers may like.

Cut 2 or 3 zucchini in 1/4 inch rounds. Toss in extra virgin olive oil. Mix 1/4 cup seasoned bread crumbs with 1/4 cup Parmesan cheese, and salt and pepper. Press zucchini into the crumb mixture and place on a greased cookie sheet. Bake approximately 15 minutes at 450 degrees, till slightly browned. No matter how many I make, there are never any leftovers!

Pat from Andover

Dear Pat,

Many thanks for that frosting recipe; many, many readers asked for that recipe for months after. And this recipe looks so good also. I'm going to make these this coming month when the boys and their friends are here. Thanks for sending the recipes, I love getting them.

Cordially, Pat

Dear Pat,

I would love it if you could send me a recipe for zucchini using a red sauce and cheese that could be baked. My husband keeps asking for something like that.

Thanks, Debbie

Dear Debbie,

I found a recipe that I think is what you and your husband are looking for. You can use all zucchini or mix with peeled eggplant, all which is parboiled, covered with a red sauce of your choosing and topped with mozzarella and Parmesan. I e-mailed you the recipe. I would love it if you let me know if you and your husband like it. I haven't made this myself yet.

Cordially, Pat

• • •

Patricia Altomare's "Pat's Kitchen" runs weekly in Taste of the Trib. Questions and comments can be e-mailed to her at, or mailed to her c/o The Eagle-Tribune, 100 Turnpike St., North Andover, MA 01845.

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