Nan’s Quick Pizza – Shrimp & Roasted Corn

(This is part of our series of Boboli recipes. While we do like to make pizza dough, for easy but wonderful weekday dinners it is hard to beat a premade pizza crust. Other brands are popping up in your local grocery store, and worth trying. We also like to use premade flatbreads or naan. Handmade dough is great but the advantage of having a Boboli handy is your ability to salvage leftovers from your fridge, allowing you to be creative and frugal at once!)

Sadly, this particular pizza is no more...

• ½ lb. medium cooked frozen shrimp, thawed
• 4 ounce ( ¼ bag) Trader Joe’s Fire Roasted Corn, thawed
• 2 tablespoons Nan's Basil Pesto Olive Oil
• 1 to 2 teaspoons red pepper flakes
• 1 12 inch Boboli pizza crust (any style)
• ¼ to ½ cup pizza or marinara sauce
• 2 cups mozzarella, grated
• 2 tablespoons fresh basil, thinly sliced

Place shrimp, corn and red pepper flakes in a medium bowl.  Drizzle with the Basil Pesto Oil. Use only as much as needed to cover, a little bit will go a long way. Cover with plastic wrap and store in the refrigerator for a few hours, which will allow the flavors to meld.

Preheat oven to 425 degrees.

Spread the tomato sauce on the Boboli, just barely covering the surface. The sauce is not a key ingredient, so do not overwhelm with too much. Cover with cheese. Spread shrimp/corn mixture evenly over the top. Season with salt and pepper to taste, and sprinkle on the basil.  Bake in the oven for 12 to 15 minutes.

Serves 3 to 4.