White Pizza With Shrimp Artichoke Hearts Recipes

JAN'S SHRIMP AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 400 degrees.
• Spray cookie sheet with cooking spray.
• Roll out pizza dough on cookie sheet.
• Spread with entire bottle of Basil Pesto.
• Place shrimp evenly on pizza.
• Add artichoke hearts and black olives.
• Sprinkle with cheese.
• Bake in oven for 15-18 mins.

WHITE PIZZA WITH SHELLFISH

Steps:

• Heat oven to 400°.
• Place pizza crust on a greased baking sheet; brush with oil.
• Sprinkle pizza with cheese and garlic; scatter scallops, shrimp, tomato and green pepper on top.
• Season with salt and pepper.
• Bake on bottom oven rack until seafood is cooked and cheese is bubbly, about 15 minutes.

SHRIMP PIZZA

Steps:

• For white sauce, in a small nonstick saucepan, melt butter. Stir in the flour, mustard, cayenne and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 2 minutes. Add shrimp; cook and stir 2-3 minutes longer. Drain., Place crust on a pizza pan or baking sheet; spread with white sauce. Top with shrimp mixture and cheese. Bake at 425° for 8-12 minutes or until shrimp turn pink and cheese is melted.

PIZZA WITH SHRIMP, BACON AND ARTICHOKE HEARTS

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.
• Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
• Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.