Thursday, July 5, 2012
Pesto Shrimp and Veggie Pizza
2 prepared pizza crusts*
2/3 cup basil pesto sauce
1/3 cup part skim ricotta cheese
Red pepper, sliced
Black olives, sliced
Handful of baby spinach
Precooked, peeled and de-veined frozen shrimp, thawed
Shredded mozzarella cheese
2 tablespoons butter, separated
*When I don't feel up to making pizza crust from scratch, we love Bobs Red Mill Gluten Free Pizza crust. It makes enough dough so that we can roll one half out on the pizza stone and pat the other half into the cast iron skillet making two delicious pizza crusts.
Preheat oven with pizza stones and/ or cast iron skillets inside to 375 degrees.
Mix together the basil pesto and ricotta cheese to form a sauce.
Prepare all other ingredients. (Chopping, de-tailing the shrimp.)
Spread sauce over prepared crusts and top with toppings, spreading the shredded mozzarella around last.
Coat each hot baking surface with a tablespoon of butter allowing for it to melt and be spread around the pans.
Set pizza crusts on hot baking surfaces and bake until cheese begins to melt.
Change oven to broil setting and broil for 2 to 3 minutes, removing pizzas when cheese begins to brown.