Ingredients
- 1 cup OPEN PIT Hickory Smoke Barbecue Sauce
- 1 cup tomato sauce
- 24 each button mushrooms
- quartered
- 1/4 cup canola oil
- 4 each ready-to-use baked pizza crusts (12-inch)
- 1 cup pickled jalapeno slices
- 112 each popcorn-size frozen breaded shrimp
- fried
- 2 cups POLLY-O Low Moisture Whole Milk Mozzarella Shredded
Instructions
- Combine barbecue sauce and tomato sauce in bowl; set aside.
- Toss mushrooms with oil; bake in 425 degrees F standard oven 5 min.
- or until softened.
- Place crusts on sheet pan.
- Spread each crust with 1/2 cup sauce mixture.
- Top evenly with mushrooms, jalapenos, shrimp and cheese.
- Bake 7 min.
- or until cheese is melted and golden brown.
- Slice each pizza into 8 pieces.
← Back to all recipes