Shrimp and Tomato Pizzettas
10 ounce package refrigerated pizza dough
medium plum tomatoes, sliced
6 ounce package frozen peeled, cooked shrimp (halve larger shrimp lengthwise)
tablespoons snipped fresh oregano
teaspoon crushed red pepper
cup shredded four-cheese Italian-blend cheese or mozzarella cheese (3 ounces)
Fresh oregano sprigs (optional)
- 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.
- 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.