Shrimp-Pesto Pizza

Ingredients

• 6 servings flour all-purpose
• 1.5 teaspoons olive oil 
• 0.8 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper 
• 0.5 cup garden pesto 
• 1.5 pounds bakery pizza dough 
• 1 pound shrimp raw unpeeled ()
• 1  bell pepper red chopped
• 0.3 teaspoon salt 
• 6 servings cornmeal plain yellow
• 1 large onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• grill
• ziploc bags
• wax paper
• cutting board

Directions

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 (medium) heat.
2. Peel shrimp, and slice in half lengthwise; devein, if desired.
3. Saut onion, bell pepper, salt, and pepper in 1/2 tsp. hot oil in a large skillet over medium heat 5 minutes or until tender.
4. Transfer onion mixture to a large bowl. Saut shrimp in remaining 1 tsp. hot oil 3 minutes or just until shrimp turn pink.
5. Add shrimp to onion mixture, and toss.
6. Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface.
7. Roll each portion into a 6-inch round (about 1/4-inch thick). Carefully transfer pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal.
8. Slide pizza dough rounds onto cooking grate of grill; spread Garden Pesto over rounds, and top with shrimp mixture.
9. Sprinkle each with 2 Tbsp. Parmesan cheese.
10. Grill, covered with grill lid, 4 minutes. Rotate pizzas one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until pizza crusts are cooked.
11. Serve immediately.
12. *Refrigerated store-bought pesto may be substituted.
13. Note: Individual pizza dough rounds may be made ahead.
14. Roll out as directed, and place between pieces of wax paper sprinkled with flour and cornmeal; place in a gallon-size zip-top plastic bag. Seal bag, and chill 8 hours.