Ingredients

Instructions

  1. To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
  2. Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
  3. To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
  4. In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
  5. Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
  6. Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
  7. Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
  8. Scatter the onion and bell pepper over the sauce.
  9. Sprinkle the cheese evenly over the top.
  10. Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
  11. Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
  12. Slice the pizza into wedges and serve immediately.