So delicious it was worth the oven burn on my arm.
Recipe: First I laid out wheat pizza dough (from Harris Teeter's Deli Section) on my pizza stone. Then I spread around a bit of olive oil and seasonings on the dough. The seasonings I used were Mama Francesca's Garlic Bread Topping and Pizza Topping (these can be found at Harris Teeter as well). Then I spread around a generous amount of Classico's Basil Pesto (about 2/3 of the jar).
In regards to the shrimp, I used half a pound of shrimp, and I separately seasoned it with garlic and salt & pepper. I cooked the shrimp in a saute pan on its own with olive oil for 30 seconds on each side (it will finish cooking once in the oven). Then I added this shrimp to the pizza. Then I topped the pizza with mozzarella cheese, bits of goat cheese and a sprinkle of parmesan cheese. I baked it in the oven for 20 minutes at 400 degrees.
Recipe: First I laid out wheat pizza dough (from Harris Teeter's Deli Section) on my pizza stone. Then I spread around a bit of olive oil and seasonings on the dough. The seasonings I used were Mama Francesca's Garlic Bread Topping and Pizza Topping (these can be found at Harris Teeter as well). Then I spread around a generous amount of Classico's Basil Pesto (about 2/3 of the jar).
In regards to the shrimp, I used half a pound of shrimp, and I separately seasoned it with garlic and salt & pepper. I cooked the shrimp in a saute pan on its own with olive oil for 30 seconds on each side (it will finish cooking once in the oven). Then I added this shrimp to the pizza. Then I topped the pizza with mozzarella cheese, bits of goat cheese and a sprinkle of parmesan cheese. I baked it in the oven for 20 minutes at 400 degrees.
