I get an unexplainable kick out referring to shrimp as “shramps.” See, even just typing that I am now giggling. Naturally, this dinner has come to be referred to as “shrampizzas.” That is not the formal title I am giving the dish in this post, of course. Probably in an effort to market them as more “pin-able” but whatever. Now we all know the truth.
We were recently debating along with some friends what our favorite pizza place in town is. My pick has won my top spot because they put the toppings ALL THE WAY TO THE EDGE. And probably lots of cliche “living on the edge”-type ad campaigns follow which I have to overlook to keep liking them. But the great thing about homemade pizzas is that I can smear this nutty-rich pesto all the way across those crusts and have my ‘za just the way I like it.
SHRIMP PESTO PIZZAS
Serves 4 personal pizzas
Preheat oven to 450 degrees. Divide dough into four balls.
Roll out about 1/2 an inch thick. Spread pesto over dough.
Sprinkle with mozzarella. Top with shrimp.
Bake for 10 minutes. Top with arugula, lemon juice, and salt & pepper.
- Preheat oven to 450 degrees.
- Divide dough into four balls. Roll out about ½ an inch thick.
- Spread pesto over dough. Sprinkle with mozzarella. Top with shrimp.
- Bake for 10 minutes.
- Top with arugula, lemon juice, and salt & pepper.