1 grilled pizza crust or pizza dough
2 tablespoons herbed grill or extra virgin olive oil
1 tablespoon grated Parmesan
1/2 pound jumbo shrimp, shelled and deveined
Salt and freshly ground black pepper
1 cup shredded mozzarella
1/2 cup chunky tomato basil sauce
1/2 cup basil pecan pesto (pesto or extra virgin olive oil)
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup thinly sliced red onions
2 teaspoons capers
3 cloves garlic, thinly sliced
2 tablespoons fresh basil leaves, torn
1/4 teaspoon cracked black pepper
Brush pizza crust with 1 tablespoon of oil. Dust with Parmesan.
Heat remaining oil in a sauté pan over med. heat. Sauté shrimp until opaque & pink, about 16-6 min. Season with salt & pepper.
Top crust with mozzarella. Spoon tomato basil sauce & basil pecan pesto on top, creating alternating patterns of red & green. Add sun-dried tomatoes, shrimp, onions, capers & garlic. Bake (Pizza oven 500 F for 12-15 min.; coal-fired oven 700 F for 4-5 min.; conveyor oven 450 F for 12-15 min.; grill 450 F for 5-7 min.)
Garnish with basil & cracked black pepper & serve.