1 ½ cups shrimp, unshelled, uncooked
2 14 ½ ounce cans whole tomatoes
1 medium onion, chopped finely
3 tablespoons minced garlic
3 tablespoons fresh Italian parsley, chopped
1 ½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon red pepper
1 12” thin pizza crust
½ pound mozzarella, shredded
In a large skillet empty the two cans of tomatoes and their juice.
Slice them into small chunks in the skillet.
Add the onion, garlic, Italian parsley, salt and peppers.
Cook over medium-high stirring occasionally until the sauce is thick.
Add the washed but unshelled shrimp and cook 10-12 minutes longer.
(We cook them in the shells to enhance the flavor)
Cut off the heat and remove the shrimp to remove shells.
Cut the larger shrimp into several small pieces.
Spread the sauce on a store-bought 12” thin pizza crust.
Top with the shrimp and then the mozzarella.
Bake at 450 degrees for 12-14 minutes.
Makes 8 slices