Shrimp and Pesto Pizzas with Goat Cheese | Emily P. Meyer
I’m not a huge seafood nut. Meaning, I do not enjoy fish. In fact, I can’t stand it. (One too many fish stick growing up and a bad experience getting a bone stu
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at emilypmeyer.com.
Ingredients
- 4 (6 inch) round pizza crusts, flat breads, or pitas
- 2 bountiful TBSP pesto spread
- 20 small-medium shrimp, peeled and deveined (I just use pre-cooked frozen shrimp that have been thawed personally)
- 2 garlic cloves, minced
- salt and pepper to taste
- 1 ½ TBSP olive oil
- 1 cup shredded mozzarella cheese
- 2 ounces crumbled goat cheese or chevre spread
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