Contigo® Al Pastor Shrimp and Pineapple Pinsa
Directions
- Toss the shrimp and chili paste together.
- Combine the ground tomato and birria. Spread on the pinsa crust.
- Top with the two cheeses.
- Top with Pineapple and shrimp.
- Bake in a hot oven until the cheese melts.
- Garnish with tomato, cilantro and crema.
Ingredients
- 1/2 tbsp. Contigo® Al Pastor Paste
- 6 ea. Bay Winds® Shrimp, 26-30 ct., peeled and deveined
- 1 ea. Piancone® Pinsa Crust, 11x7
- 1/2 cup Luigi ground tomato
- 1/4 cup Contigo® Birria Base
- 2 oz. Bacio® white cheddar and mozzarella cheese, shredded
- 2 oz. Contigo® Oaxaca Cheese
- 1/2 tbsp. Pineapple, small dice
- 1 oz. Peak Fresh Produce® Onion(s), Red, sliced
- 1 tsp. Peak Fresh Produce® 5x6 tomato, seeded and small dice
- 1 tsp. Peak Fresh Produce® Cilantro, chopped
- 1 oz. Crema
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
