Treat yourself to a deliciously unique pizza with succulent shrimp and homemade basil pesto. Try serving with Mixed Baby Greens and Easy Balsamic Vinaigrette plus refreshing glasses of lightly sweetened iced green tea enhanced with a squeeze of fresh lime.

Shrimp Pesto Pizza

1 (16-ounce) Italian pizza shell or make your own (see recipe Pizza Dough 4-Ways)

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

 

Toppings:

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

1. 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.
2. In a food processor or blender, combine basil, cheese, oil, pine nuts and garlic; whirl until pureed.
3. For Pizza: Preheat oven to 450°F (230°C).
4. 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.
5. Bake for 10 to 15 minutes or until thoroughly heated.

Makes 6 servings.