GAMBERETTI SHRIMP & PESTO SAUCE PIZZA RECIPE

Whole Sautéed Jumbo Shrimp, Whole Tomato Slices, Arugula Leaves and Yellow Holland
Pepper Rings on Mozzarella Cheese with Pesto Sauce.

Ingredients:

1 lb. - Jumbo Shrimp, cleaned, halved and sautéed in clarified butter
1 large - Tomato, sliced
1 bunch - Arugula Leaves, chopped
1 large - Yellow Holland Pepper, sliced
1 lb. - Mozzarella Cheese, shredded
Olive Oil
Lemon

Ingredients: Pesto Pizza Sauce Topping:

12 - Walnuts, shelled
2 Tbs - Pine nuts
1 Ts - Coarse salt
4 - Black peppercorns
3 - Garlic cloves
4 Tbs - Butter
3 cups - Basil leaves
4 oz - Grated Parmesan cheese
4 oz - Grated Romano cheese or Parmesan cheese
1 1/2 cups - Olive oil

Preparation: Sauce

Place all ingredients except 1 cup olive oil in food processor and grind very fine.
Add remaining olive oil and blend a few seconds until very smooth.

Preparation: Dough

Prepare a 15" circle of pizza dough, 1/4 inch to 3/8 inch thick and set it in the pizza pan mold
of your choice to rise for 10 to 15 minutes. Find a terrific pizza dough recipe just perfect for
this pizza in our Pizzeria Pizza Dough Recipes.

Pizza Assembly:

Pre-heat an oven at 425° F.

Coat the pizza dough shell with the pesto sauce.
Spread 1/2 the Mozzarella Cheese evenly on top of the pesto base.
Arrange the shrimp, tomato and peppers slices on the cheese.
Sprinkle the remainder of the cheese on the toppings.
Garnish with the arugula leaves.
Drizzle all over with a little olive oil.

Bake the pizza for about 20 minutes or until bubbly & beginning to brown without over cooking the shrimp.

Remove from oven, let cool slightly, squeeze lemon juice oven pizza, cut and serve.