• 1 (4.25 oz.) can chopped black olives, drained
• 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped; reserve 2 tablespoons oil
• 1 cup light mayonnaise
• 1/4 tablespoon garlic powder
• 1/2 cup freshly grated Parmesan cheese
• 1 - unbaked deli pizza crust
• 1/2 cup shredded part-skim mozzarella cheese
• 1 pound medium to large raw shrimp, peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons cracked black peppercorns
• 2 large garlic cloves, crushed
• 1 tablespoon Italian-flat Leafed parsley, chopped
• 1 tablespoon fresh basil, chopped

Method

Heat oven to 450º. In a medium bowl, mix together chopped ripe olives, sun-dried tomatoes, mayonnaise, garlic powder and Parmesan cheese. Place pizza crust on a vented pizza pan or baking sheet. Brush crust with reserved oil from tomatoes. Bake pizza crust in heated oven for 5-7 minutes. Remove from oven and spread tomato-olive mixture evenly over crust. Sprinkle mozzarella cheese over top. Reduce heat in oven to 425º.

In a medium bowl, mix together shrimp, olive oil, cracked black peppercorns, and crushed garlic. Arrange over top of pizza. Bake in 425º oven for 10-12 minutes or until crust is lightly browned and shrimp is pink. Mix parsley and basil together and sprinkle over pizza.

Makes 8 servings.

Contributor: Patricia A. Harmon

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