Shrimp and Sun-Dried Tomato Pizza


  1. Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours. Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60 degrees F.
  2. Hand stretch the dough to form a 10-inch crust. Brush the edge of the crust with olive oil and season with salt and pepper.
  3. Swirl pesto from center to edge of crust. Place shrimp and mozzarella on pizza.
  4. Bake pizza according to your manufacturer’s guidelines. Remove from oven and slice. Top with arugula and drizzle with unfiltered olive oil then serve.


  • 1 8 oz Ultimo!® dough ball
  • 6 to 8 each Bay Winds® Shrimp, White 21-25 Count, peeled and deveined
  • 3 oz Roma® Pesto, Sun-Dried Tomato
  • 4 oz Bacio® Cheese, Mozzarella, hand torn
  • 3 oz Roma® Cheese, Parmesan, grated
  • 2 oz arugula
  • 2 tbsp Roma® Oil, Olive
  • 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground