1 pkg. (12 oz.) frozen small shrimp, uncooked, tail-off, peeled
1 Boboli thin pizza crust (10 oz.) or pizza dough for one 12-inch cru
1 pkg. (7 oz.) pesto with basil sauce
6 oz. crumbled Feta cheese
1/2 tsp. black pepper
Preheat oven to 450°F.
Place shrimp in a strainer. Rinse with cold running water 5 minutes. T
haw completely. Drain well and pat very dry with paper towel before pl
acing on pizza.
Spread 1/2 cup of the pesto up to the full amount in the container ove
r the top of the crust, according to your taste. Top with shrimp. Spri
nkle with cheese. Season with pepper.
Place crust directly on oven rack. Bake 10 to 12 minutes until shrimp
are pink and cheese softens.
Slide pizza carefully onto a cutting board or pizza pan to remove from
oven. (For other types of crust, cook according to recommended baking
time for the crust used.)