Ingredients
Ingredient Checklist
1 portion pizza dough (from Zucchini-Ricotta Pizza)
1 ½ tablespoons fresh thyme
¼ cup olive oil, divided
Cooking spray
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
1 garlic clove, grated
1 medium English cucumber, thinly sliced (about 2 cups)
½ cup thinly vertically sliced red onion
3 medium vine-ripened tomatoes, cut into wedges
12 ounces medium shrimp, peeled and deveined
3 cups baby arugula
1 cup torn basil leaves
Directions
Step 1
Place wrapped dough in microwave. Microwave at 30% power for 45 seconds. Unwrap dough; pat into a disk. Sprinkle with thyme; knead 1 minute to incorporate. Let rest 10 minutes. Pat dough into a 7-inch circle on a parchment-lined baking sheet. Brush with 1 1/2 teaspoons oil. Place pan in oven. Turn oven to 400°; bake 20 minutes (as oven preheats). Remove from oven; cool (leave oven on).
Step 2
Cut bread into 3/4-inch cubes; arrange on baking sheet, and coat with cooking spray. Bake at 400° for 15 minutes, stirring occasionally. Cool 5 minutes.
Step 3
Combine 3 tablespoons oil, vinegar, salt, pepper, and garlic in a bowl. Add cucumber, onion, and tomatoes; toss. Let stand 10 minutes.
Step 4
Heat remaining 1 1/2 teaspoons oil in a medium skillet over medium-high heat. Add shrimp; cook 3 minutes. Add bread cubes, shrimp, arugula, and basil to cucumber mixture; toss.
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