Bebe's Best White Pizza with Succulent Shrimp

Artichokes, tomatoes, shrimp and basil, along with four kinds of cheese, load this pizza up with flavor.

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Ingredients:

• Favorite pizza crust, or a large tube of refrigerated pizza crust
• 1 cup each shredded asiago and mozzarella cheese
• 1/2 cup crumbled feta cheese
• 3-4 tbsp olive oil, divided
• 3-4 roma tomatoes, sliced, seeded and juiced
• 1 cup cooked, squeezed, and coarsely chopped spinach leaves
• 1 package frozen, cooked artichoke hearts, drained, sliced and separated into medium sized pieces.
• 12-16 peeled, deveined, cooked medium to large shrimp, coarsely chopped
• 1/2 cup fresh basil, thinly sliced crossway
• 4 tbsp fresh, chopped oregano leaves
• Sea salt to taste
• Freshly ground black pepper to taste
• Red pepper flakes to taste
• 1/2 to 1 cup Peccorino Reggiano, freshly grated cheese
• Additional drizzle of olive oil

Method

Brush dough sparingly with olive oil. Sprinkle cheeses evenly over dough, assemble and distribute vegetables, shrimp, herbs, spices. Top with Peccorino Reggiano cheese to cover and protect all vegetables and shrimp from drying out. Drizzle a small amount of olive oil over all. Bake on a pizza stone, if possible, in a 400 F preheated oven on center shelf for 10-20 minutes according to thickness and size of crust. Be sure all ingredients are cooked through and cheeses are melted.

Notes: Be sure vegetables are not too moist or the crust may be a little soggy. Adjust seasonings to personal taste. Bake according to your preference for a doughy or crisp crust.

Number of servings: 3-4

Submitted By: marr845
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