Donna's Baby Shrimp, Gorgonzola and Pomegranate Pizza

Dear Friends, for those of you who have checked out my recipes, you may note that there are several that are variations on tortilla pizzas.  The reason for this is the basic simplicity and speed in making this dish and the unlimited variations you can create.  For example, tonight's version is based upon items I had in the freezer after determining that it would be too late to leave the house to catch dinner.  I hope you have a chance to experiment on your own!  Best, Donna:

Donna's Baby Shrimp, Gorgonzola and Pomegranate Pizza

Ingredients:

1 large gluten-free tortilla

½ cup La Mexicana Cantina Salsa, Medium

1 cup salad shrimp

½ cup 6 cheese Italian cheese, shredded

¼ cup Gorgonzola cheese, crumbled

¼ cup pomegranate seeds

Freshly ground pepper

Olive oil

Method:

Preheat oven to 400 degrees F.  Spray a pizza pan with cooking oil and top with tortilla.  Spoon on salsa sauce and add rest of ingredients in order given, drizzling olive oil on top.  Bake for 15 – 20 minutes until cheese is golden brown.  Remove from oven and serve immediately.

Serves 2.

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