Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza

READY IN: 57mins




  • To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
  • Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
  • To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
  • In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
  • Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
  • Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
  • Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
  • Scatter the onion and bell pepper over the sauce.
  • Sprinkle the cheese evenly over the top.
  • Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
  • Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
  • Slice the pizza into wedges and serve immediately.