One of our favorite fast, easy dinners is homemade pizza. We buy the refrigerated Pilsbury thin crust dough. They also make a thicker crust, but I think it fills you up too fast and overwhelms the toppings. And the toppings are the best part, of course.
This combination is one of my favorite pizzas to make- it's pesto, shrimp, and tomatoes with feta and mozzarella. I would hardly call this a recipe, but here it is:
Pilsbury thin crust pizza dough
Large handful of raw, defrosted shrimp
2 medium ripe tomatoes, diced
2-4 Tablespoons basil pesto at room temperature (depends on how much you like it)
6 oz. crumbled feta cheese
Handful of shredded mozzarella cheese
Preheat oven to 400. Sprinkle cornmeal on pizza stone (or baking sheet with aluminum foil if you don't have one) to prevent sticking (flour can burn). Unroll dough and place on stone/baking sheet and place in the oven. You'll want to wait until it just starts to turn golden brown to get a slight crisp before you put the toppings on.
Sauté shrimp in garlic and olive oil until pink. Remove from heat, chop into smaller pieces, and set aside. When crust reaches a light golden brown, remove from oven. Spread pesto on the dough, then sprinkle shrimp, tomatoes, and feta. Do the mozzarella, or whatever melty cheese (yes, that's a technical term, stay with me) last to melt on top of everything else. Put back in oven for about 5 more minutes, or until it reaches your desired crispiness.
Served with water, it was only Tuesday, you lush. Although I'm sure a good pinot grigio would go really well with it...