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  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 30 minute(s)
1/2 cup Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese
1 lb. uncooked large shrimp, peeled and deveined
2 eggs, slightly beaten
2 Tbsp. Bertolli® Classico™ Olive Oil
1 cup Bertolli® Four Cheese Rosa Sauce
1 (12-inch) prebaked pizza crust
4 ounces fresh mozzarella cheese, thinly sliced

  • Preheat oven to 400°. Combine bread crumbs with Parmesan cheese in shallow dish. Dip shrimp in eggs, then bread crumb mixture, coating well.
  • Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the shrimp, turning once, 6 minutes or until shrimp turn pink. Wipe skillet clean with paper towels, then repeat with remaining 1 tablespoon Olive Oil and shrimp.
  • Evenly spread Sauce on pizza crust. Top with shrimp, then sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted.