Saturday, September 18, 2010
This is an extremely simple dish to make that packs a big wow. A co-worker had given me a jar of fresh pesto and I knew exactly what I wanted to do with it. I made it today because we were having company for the afternoon.
SHRIMP & PESTO PIZZA
1 pizza shell (Boboli brand or similar. I used Culinary Circle Multigrain Stone-Cooked Pizza shell)
about 1/2 cup pesto (mine didn't contain parmesan cheese, hence the next ingredient)
1/4 cup shredded parmesan cheese
doz. cooked shrimp, cut into bite-sized pieces (I used mine whole)
1 cup shredded mozzarella cheese
sprinkle of Old Bay
sprinkle of basil
Preheat oven to 400 deg. Spread pesto on pizza shell. Grate parmesan cheese on top, then add shrimp. Sprinkle shrimp lightly with Old Bay seasoning and the basil. Top pie with grated mozzarella cheese. Go ahead and grate any leftover parmesan on top. Bake for 15-20 minutes until cheese melts and bread is crispy.