Pizza with Sun Dried Tomato Spread, Shrimp and Artichokes

1. 1

   Add dressing, half of the basil, 1/4 cup of the tomatoes (or 1 Tbsp.

2. 2

   of the tomatoes for trial recipe), the cream cheese and olives to food processor; cover.

3. 3

   Process 30 sec.

4. 4

   or until well blended.

5. 5

   Place tortillas in single layer on inverted full sheet pan (or half sheet pan for trial recipe).

6. 6

   Spread 2 Tbsp.

7. 7

   of the cream cheese mixture evenly onto each tortilla.

8. 8

   Top each with 1 Tbsp.

9. 9

   of the remaining chopped basil, 1/4 cup of the artichokes, 2 Tbsp.

10. 10

    of the onions, 1 Tbsp.

11. 11

    of the remaining tomatoes and 2 Tbsp.

12. 12

    each of the Parmesan cheese and shrimp.

13. 13

    Bake in 400F-convection oven for 4 to 5 min.

14. 14

    or until edges of tortillas are golden brown and shrimp turn pink.

15. 15

    Cut each pizza into six wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.