After a packed day of checking things off our wedding to-do list, this was a quick and delicious recipe I adapted from pinterest. This will now be one of our regulars! I think it would also be good on a premade Freschetta crust.
Ingredients:
Pillsbury pizza crust
about 1/4 cup pesto spread (enough to spread a thin layer over crust)
about 1/4 cup pesto spread (enough to spread a thin layer over crust)
1 pound small-medium shrimp, peeled and deveined
2 garlic cloves, finely chopped or garlic powder
salt and pepper
1 1/2 tablespoons olive oil
1 cup shredded mozzarella cheese
2 ounces crumbled goat cheese
Instructions:
Preheat oven to 400 degrees. Spread crust on greased baking sheet. Spread the pesto over crust in a thin layer. Heat olive oil in a medium pan. Add shrimp and sprinkle with garlic powder, pepper, and salt. Cook shrimp for about 2 minutes until pink.
Preheat oven to 400 degrees. Spread crust on greased baking sheet. Spread the pesto over crust in a thin layer. Heat olive oil in a medium pan. Add shrimp and sprinkle with garlic powder, pepper, and salt. Cook shrimp for about 2 minutes until pink.
Spread shrimp over pesto. Sprinkle with mozzarella and goat cheese. Bake for 13-15 minutes. In the convection oven I baked it for 11 minutes. Let cool for just a minute or so, cut, and serve.
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