Shrimp and Tomato Pizzettas

Using refrigerated pizza dough, make this simple shrimp-and-cheese-topped pizza recipe to serve for a light dinner. Serve with a tossed green salad.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 9 mins 425°F
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Shrimp and Tomato Pizzettas
Ingredients
1
10 ounce package refrigerated pizza dough
3
medium plum tomatoes, sliced
1
6 ounce package frozen peeled, cooked shrimp (halve larger shrimp lengthwise)
2
tablespoons snipped fresh oregano
1/8
teaspoon crushed red pepper
3/4
cup shredded four-cheese Italian-blend cheese or mozzarella cheese (3 ounces)
 
Fresh oregano sprigs (optional)
Directions
  1. Lightly grease a baking sheet; set aside. Unroll the pizza dough onto a lightly floured surface. Roll into a 13 1/29-inch rectangle. Cut dough into six 4 1/2-inch squares. Place squares about 1 inch apart on prepared baking sheet. If desired, fold over about 1/4 inch of the dough on each edge; press with a fork.
  2. Bake in a 425 degrees oven for 4 to 5 minutes or until lightly browned. Divide tomato slices among squares. Divide shrimp among squares. Sprinkle with snipped oregano and crushed red pepper. Sprinkle with cheese. Bake for 5 to 6 minutes more or until cheese melts. If desired, garnish with fresh oregano sprigs.
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