INGREDIENTS: Pizza: 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 toastedArugula and Parsley Pesto: 5-6 garlic cloves 8-10 oz. arugula leaves 8-10 oz. Italian parsley leaves 1 cup olive oil ½ cup Blue Diamond« Pine Nuts, lightly toasted 2 cups ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.