Creamy Roasted Red Pepper Pizza With Shrimp



  • 1 1/2 tablespoons Bertolli® Classico Olive Oil (divided)
  • 1 red bell pepper (medium, chopped)
  • 1 clove garlic, fine chop (small)
  • 1 cup Bertolli® Alfredo Sauce
  • 2 prepared pizza crust (12-inch)
  • 2 cups shredded mozzarella cheese (about 8 oz)
  • 8 ounces medium shrimp (cooked)
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • salt
  • 10 fresh basil leaves (rinsed and patted dry, very thinly sliced (optional))
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    1. Preheat oven to 475°.
    2. Heat 1 tablespoon Olive Oil in 1-quart saucepan over medium heat and cook red pepper and garlic, stirring occasionally, 2 minutes or until tender. Process 1/2 of the red pepper mixture and Sauce in blender or food processor until smooth.
    3. Arrange pizza crusts on ungreased baking sheet. Evenly top crusts with sauce mixture and cheese. Bake 15 minutes.
    4. Meanwhile, toss shrimp, remaining 1/2 tablespoon Olive Oil, red pepper flakes, salt and pepper in medium bowl. Evenly top each pizza with shrimp mixture and remaining red pepper mixture. Bake an additional 5 minutes or until heated through. Sprinkle with basil.
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