• Cooking Time: 10 - 15 min
• Servings: 8
• Preparation Time: 10 min
• 8 Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed and risen
• 1/3 cup pesto sauce (recipe below)
• 2 cups grated mozzarella cheese
• 8 ounces shrimp, cooked and peeled
• 1/2 cup chopped sun-dried tomatoes, softened
• 1/4 cup minced green onion
• 1/4 teaspoon crushed red pepper flakes

1. Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 16 inch circle. Place on a 15 inch sprayed pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 400°F 10 minutes. Remove from oven. Spread with pesto. Sprinkle with 1-cup cheese. Top with shrimp and tomatoes. Sprinkle with remaining cheese, onion, and pepper flakes. Bake at 400°F 10-15 minutes.
3. PESTO:
4. 2 cups lightly packed fresh basil leaves
5. 1/2 cup olive oil1 cup Parmesan cheese
6. 1 clove garlic, minced
7. Place all ingredients in blender. Blend until smooth, adding more oil if needed. (If made ahead, cover and chill up to 5 days, or freeze.) Makes 1 1/2 cups.

This combination of shrimp and pesto make for a tasty seafood pizza. Full Recipe: http://www.rhodesbread.com/recipes/view/1692