Shrimp-Pesto Pizza

• Vegetable cooking spray
• 1 pound unpeeled, large raw shrimp (31/35 count)
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons olive oil
• 1 1/2 pounds bakery pizza dough
• All-purpose flour
• Plain yellow cornmeal
• 3/4 cup freshly grated Parmesan cheese

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350u0b0 (medium) heat.
2. Peel shrimp, and slice in half lengthwise; devein, if desired.
3. Saute onion, bell pepper, salt, and pepper in 1/2 tsp. hot oil in a large skillet over medium heat 5 minutes or until tender. Transfer onion mixture to a large bowl. Saute shrimp in remaining 1 tsp. hot oil 3 minutes or just until shrimp turn pink. Add shrimp to onion mixture, and toss.
4. Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface. Roll each portion into a 6-inch round (about 1/4-inch thick). Carefully transfer pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal.
5. Slide pizza dough rounds onto cooking grate of grill; spread Garden Pesto over rounds, and top with shrimp mixture. Sprinkle each with 2 Tbsp. Parmesan cheese.
6. Grill, covered with grill lid, 4 minutes. Rotate pizzas one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until pizza crusts are cooked. Serve immediately.
7. *Refrigerated store-bought pesto may be substituted.
8. Note: Individual pizza dough rounds may be made ahead. Roll out as directed, and place between pieces of wax paper sprinkled with flour and cornmeal; place in a gallon-size zip-top plastic bag. Seal bag, and chill 8 hours.

vegetable cooking spray, shrimp, yellow onion, red bell pepper, salt, pepper, olive oil, bakery pizza, flour, yellow cornmeal, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/shrimp-pesto-pizza (may not work)