Shrimp Pizzettes With Olive Oil And Pesto

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 dozen
Author Stasia Wimmer

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 large garlic clove , finely grated
  • ½ teaspoon crushed red pepper , (optional)
  • 2 cups shredded mozzarella cheese
  • 1 lb extra large shrimp , (cooked, peeled, deveined, tail off, and butterflied) if frozen - thaw and pat dry
  • ¼ cup prepared pesto , (add more if desired)
  • 1 16 oz (1lb) ball of prepared pizza dough

Instructions

  1. Preheat oven to 400° degrees F. Line two baking sheets with parchment paper or foil; set aside.
  2. Combine olive oil, grated garlic, and red pepper flakes into a small mason jar and shake until well combined; set aside.
  3. Lightly sprinkle all purpose flour on a solid surface and roll out pizza dough to about a 1/4-inch thick. Using a 2 1/2-inch diameter round cookie cutter, cut approximately 24 dough rounds. Place dough rounds on cookie sheets, and brush with olive oil mixture (see tip below).
  4. To assemble, sprinkle each round with a tiny bit of mozzarella cheese, add one butterflied shrimp, lightly brush shrimp with olive oil mixture, sprinkle a bit more cheese on top of the shrimp, and finish with a small dab of pesto; dividing all equally.
  5. Bake pizzettes until golden brown, about 10-15 minutes. Arrange on a serving platter and enjoy.

Recipe Notes

Tip: Pre-bake dough rounds for 3-5 minutes for a more crisp crust, then proceed with assembling the toppings.