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Treat yourself to a deliciously unique pizza! 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.
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.

* Or substitute with a 7-ounce container BUITONI® Pesto with Basil

Photograph property of Nestlé® , used with permission.