Updated: Oct 21
2 tablespoons butter
1 tablespoons olive oil
1 clove of fresh garlic, minced
1/4 cup white wine
1/2 teaspoon oregano
2 tablespoons lemon juice
1/2 pound medium shrimp, peeled and deveined
1 Cappello's pizza crust
2 cups shredded non-dairy mozzarella cheese (I use this one)
1/2 teaspoon Italian seasoning
1/4 cup non-dairy grated Parmesan cheese (I use this one)
1 tablespoon chopped fresh parsley, for garnish
optional, baby spinach
Preheat your oven to 425 degrees F with a baking sheet inside
Melt butter and olive oil in a skillet over medium-high heat. Add garlic and stir constantly for about 1 minute until it is fragrant
Add wine, oregano, and lemon juice, simmer for 1 minute.
Add shrimp and cook just until turned pink.
Remove shrimp with a slotted spoon and set aside. Remove the pan with sauce from the burner and set aside.
Place the pizza crust on the baking sheet and cook untopped for 4 minutes. Remove from the oven.
Brush crust with sauce from pan (about 1/4 cup). Top with 1-1/2 cups of the mozzarella and evenly distribute shrimp and spinach on top of the cheese. Sprinkle the remaining 1/2 cup of cheese on top of pizza.
Sprinkle evenly with Italian seasoning.
Return to oven and bake for 7 - 9 minutes, or until cheese is melted and bubbly and the crust is done. Top with Parmesan cheese and fresh parsley, if desired.
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