June Supper Club

Hello, hope everyone is having a great weekend!

Thursday night was our monthly supper club, held at Alex’s this time around.  If you noticed, I didn’t post about a supper club last month.  We had one, and I went but I was just starting out the elimination diet, so I didn’t make or eat anything.  I was originally planning on still taking pictures and posting about it but I was really sick and felt awful so I didn’t stay long and didn’t take any pictures.

This month the theme was pizza!  I was really excited for this one because I love pizza so much.

I decided to make a buffalo shrimp pesto pizza with blue cheese.    I also decided to attempt to make my own pizza dough from scratch—my first time ever doing that.  It turned out really well I thought!  I think it is one of those things that sounds kind of intimidating to make but it was much easier than I expected.

This pizza can be a little risky for entertaining purposes if you have blue cheese haters.  Which was me up until like 2 months ago.  I swear, if you try something enough, you will end up liking it.  This pizza used to be filled with 2 of my least favorite foods…shrimp and blue cheese and now I love them both!!

 Buffalo Shrimp, Pesto and Blue Cheese Pizza

Homemade pizza dough (recipe below) or you can use a store bought crust/dough

1 cup herb pesto (recipe below)

1 can baby shrimp or approx 1 cup of regular shrimp is fine too

3-4 T Frank’s Red Hot

1 T butter

1/4-1/2 cup crumbled blue cheese

1/4-1/2 cup parmesan cheese

Olive oil for crust

The night before if you have time: Add the butter to pan over medium heat.  Once pan is hot, add Frank’s Red Hot and then add the can of shrimpies.  The shrimp are already cooked, so they just need to be coated in sauce.  I let them sit overnight once they were heated in the sauce.  If you buy raw shrimp, obviously you will need to cook longer.   You don’t have to marinate them over night, even if you have time to do for an hour or a half hour, that should do the trick.

Next, take pizza dough (either already made or bought) and cover in flour.  Roll with a rolling pin (or a wine bottle works if you don’t have a rolling pin) until dough is about ¼-½ inch thick.   I wanted a thin crust pizza, so I did mine to about a ¼ inch.

Place on baking pan or pizza pan and cover with herb pesto.  Add parmesan and blue cheese and finally the shrimp.

Bake at 400 for 12-15 minutes.

Herb Pesto

I think this pesto is my favorite pesto that I have ever made.  The addition of all types of fresh herbs makes it super flavorful and delicious.  You can use even 2 types of herbs, or up to as many as you like!

½ cup sunflower seeds

¼ cup parmesan cheese

¼ cup spinach

1 cup combined of: basil, sage, tarragon, cilantro, rosemary, mint or use whatever other herbs you have on hand!

1 clove garlic

½ t salt

¼ cup olive oil

Combine first 7 ingredients in food processor.  Turn on low and drizzle in the olive oil.  Voila!  Easy and delicious!

Easy Peasy Pizza Crust

¾ cup warm water

1 package active dry yeast

1 ¾ cup flour (I used all purpose)

1 ½ t salt

2 t olive

Combine ¼ cup of the water with the yeast and mix until combined.  The mixture should bubble after it has been stirred; otherwise it is probably too old and no longer active.  Let this mixture sit for 5-10 minutes.  In the meantime, in a large mixing bowl combine flour and salt.  Add the yeast mixture, remaining 1/2 cup water and 2 tsp oil and mix thoroughly.  Place mixture on a floured surface and knead for 1-2 minutes.  Use the other 1 tsp of oil and pour into bottom of mixing bowl.  Add the dough back into bowl and flip so all of dough is covered in oil.  Cover the bowl with a cloth or towel and let sit for 1-2 hours.  After a few hours the dough should have puffed up and doubled in size.  You can use it right away or if you don’t need it immediately, wrap in plastic or in a towel and place in the fridge until you are ready to use.  Take it back out of the fridge about a half hour before making the pizza so dough can come down to room temp.

I really really loved the combination of flavors in this pizza.  If you like buffalo wings (and shrimp), I think that this will be a winning combo and definite repeat.

Here are the other delicious pizzas:

Pesto and Chicken made by Kristen

Asparagus and Potato by Alex

Mer made this one and it is a recreation of this Amy’s pizza which I actually have never tried, but the re-do was delicious!

Goat cheese and arugula by Jenn

I can’t even decide which pizza I liked best because they were all so good.  And yes, I ate a piece of all of them…5 in total.  My stomach is used to wheat, dairy and gluten free lately so I wasn’t feeling so hot after eating so much, but it was definitely worth it :)

We also have a new addition to the Supper Club!  Lindsey is in the process of moving back fromNew York.  Always exciting to add another person to Supper Club!  She was only in town for the night and isn’t in her own place yet so she didn’t make a pizza this month….. we told her she is responsible for making all of the food next month.

Anddd, I got birthday presents from everyone!  Lindsey gave me aMichigan dri-fit tshirt for working out which I love!  And Mer, Al, Jenn, Kristen gave me blogging stuff!  5 really cool plates, placemats and some ball jars!

Aren’t they pretty?

I went to a really cool and different workout this morning but since this post is getting a little long, I’ll talk about it on Monday.  Have a great rest of your weekend!

Previous Supper clubs here, here and here 



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5 Responses to June Supper Club

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