SPICY SEAFOOD PIZZA 14-inch pizza crust ¾ cup Alfredo sauce, warm ¼ cup hot sauce + ½ cup hot sauce for shrimp 20 shrimp, 40-60 count, peeled and deveined, tails removed ½ cup artichoke hearts, quartered ½ cup sun-dried tomatoes ¼ cup roasted red pepper ¼ cup roasted yellow pepper 1 cup smoked mozzarella 1 cup fontina In a mixing bowl, combine shrimp and ½ cup hot sauce. Spread ¼ cup hot sauce on pizza crust, followed by artichokes, sun-dried tomatoes and bell peppers. Add shrimp and top with cheese. Bake at 500 F until crust is golden and cheese bubbles. 4 4 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 9http://www.PIZZATODAY.COM