A pizza breads recipe suitable for Super Bowl, from The Seattle Times archive.

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Serves 2

2 teaspoons olive oil

1 medium shallot, peeled and minced

1 small clove garlic, peeled and minced

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½ teaspoon dried basil

¼ teaspoon crushed red pepper flakes

1 (8-ounce) package Italian bread shells (2 6-inch breads)

1 medium plum tomato, sliced

¼ pound tiny cooked shrimp, drained well

1 tablespoon drained capers

2 tablespoons drained sliced olives

½ cup grated low-fat mozzarella cheese

1 tablespoon grated Parmesan cheese

1. In a skillet heat the olive oil over medium heat. Add the shallots, garlic, basil and red pepper flakes; sauté 10 minutes.

2. Place the bread shells on a baking sheet. Place the tomato slices on top, followed by the shallot mixture, shrimp, capers, olives, mozzarella and Parmesan cheeses.

3. Bake in a preheated 425-degree oven 10 minutes.

Note: Boboli bread was used in this recipe.

— From The Seattle Times archives, 1993

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