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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. Bertolli® Classico Olive Oil
- 1/2 lb. uncook medium shrimp, peel and devein
- 3/16 tsp. crushed red pepper flakes
- 12 prebaked pizza crusts (prebaked )
- 3/4 cup Bertolli® Alfredo Sauce
- 12 jars marinated artichoke hearts
- 2 Tbsp. sun-dried tomatoes in oil (chopped drained)
- 1/3 cup shredded mozzarella cheese (about 2 oz)
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Directions
- Preheat oven to 450°.
- Heat Olive Oil in 10-inch nonstick skillet over medium-high heat and cook shrimp with red pepper flakes, turning once, 2 minutes or until shrimp turn pink.
- Arrange pizza crust on ungreased baking sheet. Evenly top with 1/2 cup Sauce, then artichokes, tomatoes and cooked shrimp. Top with remaining sauce, then sprinkle with cheese. Bake 12 minutes or until cheese is melted.
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