Seafood Lover's Pizza
By: Brian Stalter
Updated: October 25, 2012
Ingredients
* 1 (8-ounce) package cream cheese, softened
* 1/3 cup sour cream
* 2 tablespoons prepared pesto sauce
* 2 tablespoons grated Parmesan cheese
* 1/4 teaspoon white pepper
* 1 (12-inch round) prepared pizza shell
* 6 ounces flaked crabmeat
* 1 cup shredded Monterey Jack cheese (see Notes)
* 1/4 pound medium-sized cooked shrimp, peeled and deveined
Instructions
1. Preheat oven to 450F.
2. In a medium bowl, combine cream cheese, sour cream, pesto sauce, Parmesan cheese, and pepper; beat with an electric mixer until creamy and smooth.
3. Spread mixture evenly over pizza shell. Sprinkle with crabmeat and cheese then top with shrimp.
4. Bake 8 to 10 minutes, or until crust is crisp and brown, and cheese is melted.
Makes 6 to 8 slices.
Notes
You can use Monterey Jack or almost any other shredded cheese you prefer on this pizza. And we like to drizzle the pizza with extra pesto sauce after baking, just before slicing.
* 1 (8-ounce) package cream cheese, softened
* 1/3 cup sour cream
* 2 tablespoons prepared pesto sauce
* 2 tablespoons grated Parmesan cheese
* 1/4 teaspoon white pepper
* 1 (12-inch round) prepared pizza shell
* 6 ounces flaked crabmeat
* 1 cup shredded Monterey Jack cheese (see Notes)
* 1/4 pound medium-sized cooked shrimp, peeled and deveined
Instructions
1. Preheat oven to 450F.
2. In a medium bowl, combine cream cheese, sour cream, pesto sauce, Parmesan cheese, and pepper; beat with an electric mixer until creamy and smooth.
3. Spread mixture evenly over pizza shell. Sprinkle with crabmeat and cheese then top with shrimp.
4. Bake 8 to 10 minutes, or until crust is crisp and brown, and cheese is melted.
Makes 6 to 8 slices.
Notes
You can use Monterey Jack or almost any other shredded cheese you prefer on this pizza. And we like to drizzle the pizza with extra pesto sauce after baking, just before slicing.
