Ingredients
1/4
lb. frozen cooked salad shrimp, thawed
1
tablespoon extra-virgin olive oil
1
clove garlic, minced
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
3
oz. sliced pancetta or 3 slices bacon
1/2
cup Alfredo pasta sauce
5
oz. (1 1/4 cups) shredded mozzarella cheese
1
medium Italian plum tomato
3
tablespoons fresh Italian (flat-leaf) parsley leaves
Preparation
Heat oven to 400°F. Spray cookie sheet with cooking spray. In medium bowl, mix thawed shrimp, oil and garlic until coated; set aside.
Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 14x9-inch rectangle. Bake at 400°F. for 6 to 8 minutes or until edges are light golden brown.
Meanwhile, in 8-inch skillet, cook pancetta over medium heat until crisp; drain on paper towels.
Remove partially baked crust from oven. Spread Alfredo sauce over crust. Sprinkle with mozzarella cheese. Return to oven; bake 6 to 10 minutes or until cheese is melted and edges are golden brown. Meanwhile, chop pancetta, seed and finely chop tomato, and chop parsley.
Remove pizza from oven. Top pizza evenly with shrimp, pancetta and tomato. Return to oven; bake an additional 3 minutes or until shrimp is thoroughly heated. Sprinkle with parsley. Cut into squares. Serve warm.
