Ingredients:

• Boboli Original Crust
• 3/4 cup Fresh Pesto
• 1 cup 6 Italian Shredded Cheeses
• 3 Fresh Vine Ripened Tomatoes
• 1 cup pitted Kalamata Olives
• 1/2 cup Shaved Mozarella Cheese
• A few leaves of Fresh Basil

Preheat oven to 450 degrees. Spread pesto thinly on the Boboli crust. Cover the pesto with a layer of the shredded 6 Italian cheeses. Top with thinly sliced tomatoes and halved kalamata olives. Top then with the shaved mozzarella. Bake the pizza at 450 degrees for 8-10 minutes or until golden brown. Remove the pizza from the oven and add freshly cut basil. If you want to add shrimp, chicken, pepperoni, or sausage, you can use slightly less tomatoe and olives to avoid too much moisture

• 2 pounds peeled shrimp, tail off
• 2 tablespoons minced garlic
• 2 tablespoons Sriracha Sauce
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 teaspoon hot pepper flakes

• Rinse and pat dry 1 cup baby spinach leaves
• Slice 1 medium red onion to your preferred thickness
• Prepare 1 cup halfed pitted Kalamata Greek olives
• 1 six ounce box of Uncle Ben's Wild Rice
• Homemade Pesto (prepared yesterday)

• 1/2 cup pine nuts ( I buy a 1.5 pound bag of Kirkland brand from Costco for $30 which will last for months - keep refrigerated)
• 1/2 cup Extra Virgin Olive Oil (another item I tend to purchase at Costco, 2 liter of their brand for $15)
• 6 cloves of fresh minced garlic or 2 tablespoons (Costco Kirkland 48 ounce Minced California Garlic for $5)

• 4 cups of packed basil leaves ( I use my homegrown basil. I grow Genovese, Anise, and Lemon Lime Basil...mixing the types depending on taste and harvest)
• 1/2 cup grated Parmesan cheese  (Costco Cello Grana Padano 1 lb jar for $9)
• 2 tablespoons lemon juice
• 2 packets Truvia sweetener