1lbextra large shrimp, (cooked, peeled, deveined, tail off, and butterflied) if frozen - thaw and pat dry
¼cupprepared pesto, (add more if desired)
1 16oz(1lb) ball of prepared pizza dough
Preheat oven to 400° degrees F. Line two baking sheets with parchment paper or foil; set aside.
Combine olive oil, grated garlic, and red pepper flakes into a small mason jar and shake until well combined; set aside.
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).
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.
Bake pizzettes until golden brown, about 10-15 minutes. Arrange on a serving platter and enjoy.
Tip: Pre-bake dough rounds for 3-5 minutes for a more crisp crust, then proceed with assembling the toppings.