-
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 500u00b0.
-
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.
