San Diego "Shotgun" Shrimp Taco Pizza
1 12" Boboli® Thin Pizza Crust
25 medium precooked shrimp
1 tsp. olive oil
2 cloves garlic, minced
1/2 tsp. red pepper flakes, crushed
1/2 c. mild green salsa
1 1/2 c. Monterey Jack or white cheddar cheese, shredded
1 small Roma tomato, diced
juice of half a lime
1/4 c. cilantro leaves
Preheat oven to 450° F.
Bake time: 10 – 12 minutes
Remove shells and tails from shrimp. Using a paper towel, blot any excess moisture from shrimp. In a small bowl, toss the shrimp with the olive oil, garlic and red pepper flakes. Spread the salsa onto the crust, leaving a 1" border around the edge. Layer the shrimp, cheese and tomatoes over the salsa. Bake pizza for 10 – 12 minutes until cheese is bubbly and crust is golden brown. While pizza bakes, dice avocado and squeeze the lime juice over it. Remove pizza from oven and top with avocado and cilantro before serving.
For 8" pizza crust, use 2/3 ingredients.