- 1/4 pound frozen cooked salad shrimp, thawed
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 (13.8 ounce) can Pillsbury® Refrigerated Pizza Crust
- 3 ounces sliced pancetta or bacon
- 1/2 cup Alfredo pasta sauce
- 1 1/4 cups shredded mozzarella cheese
- 1 medium Italian plum tomato
- 3 tablespoons fresh Italian (flat-leaf) parsley leaves
- Heat oven to 400 degrees F. Spray cookie sheet with cooking spray. In medium bowl, mix thawed shrimp, oil and garlic until coated; set aside.
- Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 14×9-inch rectangle. Bake at 400 degrees F for 6 to 8 minutes or until edges are light golden brown.
- Meanwhile, in 8-inch skillet, cook pancetta over medium heat until crisp; drain on paper towels.
- Remove partially baked crust from oven. Spread Alfredo sauce over crust. Sprinkle with mozzarella cheese. Return to oven; bake 6 to 10 minutes or until cheese is melted and edges are golden brown. Meanwhile, chop pancetta, seed and finely chop tomato, and chop parsley.
- Remove pizza from oven. Top pizza evenly with shrimp, pancetta and tomato. Return to oven; bake an additional 3 minutes or until shrimp is thoroughly heated. Sprinkle with parsley. Cut into squares. Serve warm.