Tuesday, August 19, 2008

Shrimp Pesto Pizza

Everyone loves Pizza! Just put shrimp on top instead of sausage or pepperoni, and it will be a much healthier treat!

  • 1 (16-ounce) Italian pizza shell
  • Pesto
  • 2 tablespoons pine nuts (pignoli)
  • 2 cups lightly packed fresh basil leaves
  • 1 cup (4 ounces) freshly grated Parmesan or pecorino cheese
  • 1/4 cup extra virgin olive oil
  • 1 to 2 garlic cloves

  • 8 ounces cooked shrimp
  • 2 cups shredded mozzarella cheese, divided use
  • 1/2 cup pitted Kalamata olives
  • 1/3 cup sliced green onions
  • 1/3 cup freshly grated Parmesan cheese

For Pesto:
Lightly toast pine nuts in a dry skillet over medium-low heat until golden, stirring constantly. Remove from heat and cool to room temperature. In a food processor or blender, combine basil, cheese, oil, pine nuts and garlic; whirl until pureed.
For Pizza: Preheat oven to 450°F.
Place pizza shell or dough on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with shrimp, olives and green onions; sprinkle with remaining mozzarella and Parmesan cheese. Bake for 10 to 15 minutes or until thoroughly heated

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