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Entree
Italian
1 (6 inches) pizza
20 minutes
5-7 minutes
1 pizza crust, pre-baked (6 inches)
1 teaspoon olive oil
1 teaspoon tarragon, chopped
1 teaspoon basil, chopped
1 slice red onion
3 tablespoons Melissa’s New Mexico Hatch Peppers, roasted and sliced into strips
3 pounds shrimp, raw (21-25 count) cleaned, peeled, deveined, cut in half
1 ounce mozzarella cheese, shredded
Wash, dry, de-stem and chop tarragon and basil.
Place the pre-baked pizza crust on a baking sheet. Spread olive oil over the crust.
Top with fresh herbs, onion and chilies.
Arrange the six pieces of shrimp evenly around pizza and top with cheese.
Bake at 425 degrees about 5 to 7 minutes, or until cheese has melted.
