Pesto pizza with shrimp, zucchini and
A delightfully different pizza
topped with pesto, succulent shrimp, sun-dried tomatoes, zucchini,
and red onion. The beauty of this pizza is that you get a
mouthwatering medley of Italian flavors all in one hit.
1 pre-baked pizza crust (about
12-inches in diameter and preferably thin crust). Alternatively use
one large whole grain pita bread as the crust.
3 tablespoons pesto — ready-made or homemade pesto
½ zucchini — thinly sliced or finely diced
¼ red onion — finely diced
12 large uncooked shrimp — peeled and deveined
3 tablespoons thinly sliced sun-dried tomatoes
¼ cup finely grated Parmesan cheese
PREHEAT the oven to 450°F/230°C. 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 cannellini beans instead