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A
delightfully different pizza topped with pesto, succulent
shrimp, sun-dried tomatoes, zucchini, and red onion.
(Read the related
post.)
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1
store-bought pre-baked pizza crust (about 12-inches
in diameter). Alternatively use a large whole grain
pita bread as the crust
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| 3
tablespoons pesto—store-bought or homemade |
| ½
zucchini—thinly sliced or finely diced |
| ¼
red onion—finely diced |
| 12
large uncooked shrimp (prawns)—peeled
and deveined |
| 3
tablespoons thinly sliced jarred marinated sun-dried tomatoes
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¼
cup finely grated Parmesan cheese
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PREHEAT
the oven to 230°C/450°F. SPREAD the pesto in a thin
layer evenly over the pizza crust. ARRANGE the zucchini, red
onion, shrimp and sun-dried tomatoes evenly over the pizza crust.
SPRINKLE the parmesan cheese on top. PLACE the pizza on a baking
tray and cook for 10 minutes. CUT into 6 to 8 slices to serve.
Variations:
Use scallops, chicken or white beans instead of shrimp.
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