Pesto, Shrimp, And Brie Pizza
|Garlic||4 Clove (20 gm), peeled|
|Jalapeno||1 (Pickled Or Fresh Seeded, About 3/4 To 1 Inch)|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
|Pine nuts/Walnuts||2 Tablespoon|
|Loosely packed cilantro leaves||3⁄4 Cup (12 tbs)|
|Olive oil||2 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Baked italian bread shell||16 Ounce, baked (1 Piece)|
|Uncooked medium shrimp||1⁄2 Pound, peeled|
|Chopped brie||2 Ounce, rind removed (1/2 Cup)|
|Shredded mozzarella cheese||1 Ounce (Regular Or Low-Fat, 1/4 Cup)|
Preheat oven to 450°F.
To Make Pesto: In a food processor with the metal blade, process garlic and jalapeno until finely minced.
Add parmesan and nuts and process until ground.
Add cilantro and pulse 3 or 4 times until coarsely chopped.
Add oil and salt and pulse until distributed.
(Pesto may be refrigerated up to 2 days or frozen.) To Bake: Place pizza crust on baking sheet and spread the pesto evenly over the top.
Arrange shrimp in circles over pesto.
Distribute brie over shrimp and sprinkle with mozzarella.
Bake for 10 minutes, or until shrimp are cooked through.
Cool 2 minutes before slicing and serving.