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Shrimp-Pesto Pizza

Photo: Iain Bagwell; Styling: Amy Burke
Hands-on time 20 mins
Total time 40 mins
Yield Makes 6 servings
We used leftovers and extra ingredients from Thanksgiving recipes for this pizza.


  • 1 (11-oz.) can refrigerated thin pizza crust dough
  • 3 tablespoons refrigerated pesto sauce
  • 1/2 pound medium-size shrimp (4 1/50 count), peeled and cooked
  • 1 cup halved grape tomatoes
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil

How to Make It

  1. Preheat oven to 450°. Unroll dough; pat to an even thickness on a lightly greased baking sheet. Bake 10 to 12 minutes or until lightly browned.

  2. Spread pesto sauce over crust. Top crust with shrimp and tomatoes. Bake pizza at 450° for 8 to 10 minutes. Sprinkle pizza with Parmesan cheese and chopped fresh basil.