- Cilantro-Jalapeno Pesto:
- 4 cloves garlic, peeled
- 1 pickled or fresh seeded jalapeno
- 1 cup Safeway SELECT Verdi Grated Parmesan Cheese
- 2 tablespoons pine nuts or walnuts
- 3/4 cup loosely packed fresh cilantro leaves
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 1/4 teaspoon salt, or to taste
- Pizza:
- 1 (16 ounce) package Italian bread shell for pizza
- 1/2 pound uncooked shrimp (30 to 35 per lb.), shelled and deveined
- 1/2 cup finely chopped brie cheese, rind removed
- 1/4 cup Safeway Lucerne Shredded Mozzarella Cheese
- Preheat oven to 450 degrees F.
- To make pesto, in a food processor, process garlic and jalapeno until minced. Add parmesan and nuts; process until ground. Add cilantro and pulse 3 or 4 times until coarsely chopped. Add oil and salt and pulse until cilantro is minced.
- Place bread shell on baking sheet. Spread pesto evenly over the top. Arrange shrimp in concentric circles over pesto. Distribute brie over shrimp and sprinkle with mozzarella.
- Bake for 10 minutes or until shrimp are cooked through. Cool 2 minutes before slicing and serving.