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Shrimp and Tomato Pizzettas

Makes: 6 servings
Prep 20 mins Bake 425°F 9 mins
Shrimp and Tomato Pizzettas
  • 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)

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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