Mediterraneam Pizza With Shrimp And Feta
|Refrigerated pizza dough||10 Ounce (1 Tube)|
|Water||1 Cup (16 tbs)|
|Large shrimp||5 Ounce, peeled and deveined|
|Toasted pine nuts||1 Tablespoon|
|Garlic cloves||1 Large|
|Loosely packed fresh basil||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Defatted reduced sodium chicken broth||3 Tablespoon|
|Lemon juice||2 Teaspoon|
|Feta cheese||2 Ounce, crumbled|
|Minced red onion||2 Tablespoon|
|Low fat low sodium mozzarella cheese||1⁄2 Cup (8 tbs), shredded|
Preheat the oven to 450°F.
Coat a baking sheet with no-stick spray.
Sprinkle with the cornmeal.
Unroll the pizza dough and spread on the prepared sheet.
Bring the water to a simmer in a small saucepan.
Add the shrimp and cook for 1 to 2 minutes, or until opaque and cooked through.
Drain and cut each shrimp into thirds.
Place the pine nuts and garlic in a food processor or blender.
Process until minced.
Add the basil, Parmesan, broth, and lemon juice; process for 2 to 3 minutes, or until a paste forms.
Add more broth, if necessary, to achieve the desired consistency.
Spread the pesto on the crust, leaving a 1/2" border.
Sprinkle with the shrimp, feta, and onions.
Top with the mozzarella.
Bake for 14 to 16 minutes, or until the bottom is browned and the cheese is melted.