Arugula and Parsley Pesto Pizza with Pine Nuts

2 10-inch pizza crusts, Boboli style
2 Tbsp. olive or basil oil
3/4 cup arugula and parsley pesto (recipe follows)
2 medium tomatoes, thinly sliced
4 oz. onion, caramelized, diced
3-4 oz. shrimp
4 oz. Parmesan cheese, shaved
3 oz. mozzarella cheese, shredded
1 oz. Blue Diamond« Pine Nuts, lightly toasted

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