Shrimp and Red Pepper Pesto Pizza

I proclaim this to be the best pizza I have ever made! The flavors were so wonderful that it was hard to stop eating.  And, THAT, my friends, is a sign of any good meal.

This is a very simple pizza to throw together, even on a busy week night.  I guess that's what I love about pizza anyway, it's always that go to meal when I'm feeling stressed and really don't want to put a lot of time and effort into making dinner.  (Ok, that and pasta, what can I say?) I take short cuts, sure, but why not?  I really don't have the time or the patience to make homemade dough all the time, so why not find a good pre-made dough and stick with it?  Makes an easy meal even easier.

Shrimp and Red Pepper Pesto Pizza
Adapted from Macheesm
Printable Recipe 
Ingredients:
1 garlic clove, quartered
1 (7oz) jar roasted red peppers, drained (reserve at least 2 Tbls of the oil just in case you need to thin out the pesto)
2 Tablespoons grated parmesan cheese
6-8 fresh basil leaves
1 Tablespoon olive oil
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
ball of dough for a 12-14 inch pizza
1/2 pound large (16/20) shrimp, peeled, deveined, and roughly chopped
1 small red pepper, chopped
2 Tablespoons caramelized onions, chopped or thinly sliced
2 cups shredded mozzarella cheese

Directions:
In a food processor, add the garlic, roasted peppers, parmesan, basil, olive oil, sugar, and red pepper flakes.  Process until almost smooth, or leave chunky if you like (it's all a matter of taste).  If the pesto is too thick, add some of the reserve oil from the jarred peppers.

Preheat oven to 425 degrees F.  Stretch the dough to desired size and place on baking sheet.  Spread pesto over the dough.  Top with shrimp, chopped red pepper, caramelized onions, and cheese.  Bake for 15-18 minutes or until crust is golden brown and cheese and melted and bubbly.  Remove from oven and allow to cool for 4-5 minutes before cutting.  Enjoy!

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