Shrimp Roulade

30 minPrep Time
20 minCook Time


  • 1 12" Boboli® Original Pizza Crust
  • 1 c. whole milk ricotta cheese
  • 1/4 c. Parmesan cheese, grated
  • 1/2 tsp. white pepper
  • 1 pinch nutmeg, ground
  • 2 egg yolks, room temperature
  • 4 egg whites, room temperature
  • 1 tbsp. shallots, minced
  • 1 tbsp. olive oil
  • 1/2 lb. large shrimp, peeled and deveined, tails removed
  • 1 c. asparagus, fresh, trimmed, 2" pieces
  • 1 tbsp. pine nuts
  • 1 tbsp. fresh basil, coarsely chopped


  1. Preheat oven to 450° F. Combine cheeses, pepper and nutmeg with egg yolks; mix well and set aside. Beat egg whites until stiff; add to cheese mixture in 3 additions, stirring gently after each addition. Spread entire mixture over pizza crust, leaving a 1" border. Bake for 20 minutes on a baking sheet in the lower third of the oven. Meanwhile, sauté shallots in oil; add shrimp, asparagus, nuts and basil. Continue to sauté until shrimp turns pink. Salt to taste. Remove pizza crust from oven and top with shrimp mixture. Serve immediately.

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