Pesto pizza with shrimp, zucchini and sun-dried tomatoes
A delightfully different pizza topped with pesto, succulent shrimp, sun-dried tomatoes, zucchini, and red onion.

1 store-bought pre-baked pizza crust (about 12-inches in diameter). Alternatively use a large whole grain pita bread as the crust

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

¼ cup finely grated Parmesan cheese



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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