The sauce was nothing difficult at all. Some garlic cloves, Salt, Dried Italian Herbs, and oil. Pureed till it was a smooth loose paste. Adjust the garlic to your taste. Very strong uncooked but after sitting in a 500 degree oven the garlic mellowed and was a fantastic compliment to the shrimp.
You could do this in a mortar and pestle. Just keep crushing till the garlic is a paste. The salt would help break down the garlic.
Here is a shot of the pizza before the salad was added.
Traveling a little further back in time... You can see the garlic paste covering the pizza with the pesto marinated shrimp on top.
The Margherita was happy in the hot oven.
"It's always an adventure! " Cooknfish.
