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1/2 pound raw large shrimp, peeled and
deveined, (about
12 shrimp)
1/2 (9-ounce) package frozen artichoke
hearts, thawed (about
1 cup)
1 cup chopped tomato (about
1 large)
3 tablespoons chopped fresh or
1 tablespoon dried basil leaves
1 tablespoon lemon juice
1 teaspoon olive or vegetable oil
1/4 teaspoon pepper
Herbed Pizza Crust
1 tablespoon stone-ground or
degerminated cornmeal
1/2 cup shredded part-skim mozzarella
cheese
2 tablespoons grated Parmesan cheese
Cut shrimp lengthwise into halves. Mix shrimp, artichoke hearts, tomato, basil, lemon juice, oil and pepper in large glass or plastic bowl. Cover and refrigerate. Prepare Herbed Pizza Crust dough.
Heat oven to 425 degrees. Sprinkle 12-inch pizza pan with cornmeal. Roll pizza crust dough into 12-inch circle on lightly floured surface; ease into pan. Sprinkle with mozzarella cheese. Top with shrimp-artichoke mixture. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until crust is golden brown. 6 servings
deveined, (about
12 shrimp)
1/2 (9-ounce) package frozen artichoke
hearts, thawed (about
1 cup)
1 cup chopped tomato (about
1 large)
3 tablespoons chopped fresh or
1 tablespoon dried basil leaves
1 tablespoon lemon juice
1 teaspoon olive or vegetable oil
1/4 teaspoon pepper
Herbed Pizza Crust
1 tablespoon stone-ground or
degerminated cornmeal
1/2 cup shredded part-skim mozzarella
cheese
2 tablespoons grated Parmesan cheese
Cut shrimp lengthwise into halves. Mix shrimp, artichoke hearts, tomato, basil, lemon juice, oil and pepper in large glass or plastic bowl. Cover and refrigerate. Prepare Herbed Pizza Crust dough.
Heat oven to 425 degrees. Sprinkle 12-inch pizza pan with cornmeal. Roll pizza crust dough into 12-inch circle on lightly floured surface; ease into pan. Sprinkle with mozzarella cheese. Top with shrimp-artichoke mixture. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until crust is golden brown. 6 servings
