+ Enlarge Photo Print Recipe Recipe Serves: 4 Nutritional value: 694 calories; 28 g fat; 40 g protein; 70 g carbohydrates; 2 g fibre << New Search

West Coast Pesto Shrimp Pizza

Ingredients

• 36 cooked, shelled small shrimp, about 1/2 lb (225 g)
• 1/4 cup (60 mL) basil pesto
• 2 12-inch (30-cm) purchased thin pizza crusts
• 2 cups (500 mL) grated light provolone cheese
• 1/4 lb (115 g) soft goat's-milk cheese, cut into small pieces
• 1/4 cup (60 mL) slivered, sun-dried tomatoes (packed in oil)
• 1/4 cup (60 mL) thinly sliced green onion
• Coarsely ground pepper
• 4 to 6 lemon wedges

Directions

1. Remove tails from shrimp (if necessary) and discard. For each pizza, spread half the pesto evenly over 1 pizza crust, leaving a 1/2-inch (1.3-cm) border all around. Sprinkle with half the provolone cheese.
2. Top with half of each of goat's-milk cheese and sun-dried tomatoes. Arrange half the shrimp evenly over top.
3. Bake at 450 F (230 C) for 10 minutes or until cheese is melted and toppings are hot.
4. Sprinkle with half the green onion. Sprinkle with pepper to taste. Serve with lemon wedges. For second pizza, repeat with remaining ingredients.