Serves: 8
Total Calories: 335
Yield: 8
Knead rolls together into a ball. Roll into a 16 inch circle. Place in a 15 inch sprayed pizza pan. Bake at 400°F 10 minutes. Remove from oven. Spread with pesto. Sprinkle with 1-cup cheese. Top with shrimp and tomatoes. Sprinkle with remaining cheese, onion, and pepper flakes. Bake at 400°F 10-15 minutes.
PESTO: 2 cups lightly packed fresh basil leaves, 1/2 cup olive oil, 1 cup Parmesan cheese, 1 clove garlic minced. Place all ingredients in blender. Blend until smooth, adding more oil if needed. (If made ahead, cover and chill up to 5 days, or freeze.) Makes 1 1/2 cups.
This Shrimp Pesto Pizza recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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