Shrimp and Sun-Dried Tomato Pizza
Shrimp and Sun-Dried Tomato Pizza
Directions
- Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours. Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60 degrees F.
- Hand stretch the dough to form a 10-inch crust. Brush the edge of the crust with olive oil and season with salt and pepper.
- Swirl pesto from center to edge of crust. Place shrimp and mozzarella on pizza.
- Bake pizza according to your manufacturer’s guidelines. Remove from oven and slice. Top with arugula and drizzle with unfiltered olive oil then serve.
Ingredients
- 1 8 oz Ultimo!® dough ball
- 6 to 8 each Bay Winds® Shrimp, White 21-25 Count, peeled and deveined
- 3 oz Roma® Pesto, Sun-Dried Tomato
- 4 oz Bacio® Cheese, Mozzarella, hand torn
- 3 oz Roma® Cheese, Parmesan, grated
- 2 oz arugula
- 2 tbsp Roma® Oil, Olive
- 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
