Last week Larry and I made our ever-evolving Shrimp Pesto Pizza. It has freshly made pesto (fresh basil, toasted walnuts, olive oil, parmesan, fresh lemon juice from half a lemon, salt and pepper to taste) as the base which we had leftover from the night before. We had used it for a springy and bright pasta sauce (yum). Then we use Sargento part-skim mozarella (it melts great), baby bella mushrooms, Mayport shrimp, red bell peppers, diced canned tomatoes (Cento brand is our favorite). Pile these on as the mood strikes you. Don't toss whole basil leaves on until the end of they will burn and taste bitter. The crust is whatever we find at our market that week. The thinner the better! After creating it to your satisfaction, put it in the oven on a pizza stone at 375 for 8 to 10 minutes.
It is beyond delish. When the individual elements melt together and the sum is always better than its parts!
Mangia!!
