FETA, TOMATO AND SHRIMP PIZZA (Greek echoes, one large pizza)
one 14 ounce fully baked pizza crust
8 ounces mozzarella cheese, coarsely grated (about 2 cups packed)
1 pound plum tomatoes, thinly sliced
8 ounces feta cheese, crumbled (about 2 cups)
18 Kalamata olives, pitted
½ cup chopped green onions, divided
2 tablespoons chopped fresh oregano
8 ounces cooked, peeled deveined large shrimp
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1. Preheat oven to 450*. Place pizza crust on heavy large baking sheet. Sprinkle mozzarella over. Arrange tomatoes atop cheese. Sprinkle feta over tomatoes. Sprinkle olives, 1/3 cup green onions and oregano over pizza.
2. Bake pizza 10 minutes. Remove pizza from oven and arrange shrimp atop pizza. Continue baking until crust is golden and mozzarella is melted, about 4 minutes longer. Cool pizza on sheet 5 minutes. Sprinkle remaining green onions over pizza. Cut into wedges and serve.
BOBOLI FULLY BAKED 14 INCH PIZZA CRUST
from Barbara Fairchild, The Bon Appetit Cookbook