Shrimp Pesto Pizza recipe (Bread)

Ingredients

Yield: 8 Servings

8		Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed and risen
1/3	cups	pesto sauce (recipe below)
2	cups	grated mozzarella cheese
8	oz	shrimp, cooked and peeled
½	cups	chopped sun-dried tomatoes, softened
¼	cups	minced green onion
¼	teaspoons	crushed red pepper flakes

Posted by Rhodes Bake-N-Serv on Jan 11, 2013

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 16 inch circle. Place on a 15 inch sprayed pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 400Â°F 10 minutes. Remove from oven. Spread with pesto. Sprinkle with 1-cup cheese. Top with shrimp and tomatoes. Sprinkle with remaining cheese, onion, and pepper flakes. Bake at 400Â°F 10-15 minutes.

PESTO:
2 cups lightly packed fresh basil leaves
½ cup olive oil
1 cup Parmesan cheese
1 clove garlic, minced

Place all ingredients in blender. Blend until smooth, adding more oil if needed. (If made ahead, cover and chill up to 5 days, or freeze.) Makes 1 ½ cups.

Full Recipe: http://www.rhodesbread.com/recipes/view/1692

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/shrimp-pesto-pizza/