2 tablespoons cornmeal
Let the garlic cool while you cook the shrimp.
Heat the remaining 1 teaspoon of olive oil in a large, nonstick skillet. Make sure the shrimp are very dry. Any residual water will make the shrimp "stew" instead of getting a nice sear. Season them with salt and pepper on both sides.
Now sear the shrimp for just 2 minutes on both sides. We don't want to cook the shrimp completely...a tad under done is fine. They'll finish cooking in the oven once we add them to our pizza.
Remove to a cutting board and let cool for just a minute. Cut the shrimp into bite-sized pieces if they were on the larger side like mine. I think pizza toppings should be small-ish so it's easier to eat.
The garlic should be cool enough to handle now. Use your fingers to gently squeeze out all the roasted garlic from the cloves. Cutting each clove with a small knife may help, but I didn't bother. Then mash the garlic with a fork...it's so soft, it's like buttah people!
Preaheat the oven again to 400 degrees (or whatever your dough directions say). Spray a baking sheet with non-stick cooking spray, and then sprinkle with the cornmeal. Roll out the dough and press it to the edges, or as much as you can. Spread with the roasted garlic, and then the alfredo sauce. Sorry I didn't take a picture until this point...I was feeding the kids their pizza and making the ours (the grownups) at the same time. The garlic will be a VERY thin layer, but you should have enough to cover the dough.
Now sprinkle on the cheese...
then the shrimp...
And then the pasta sprinkle...now that I'm on Penzey's mailing list, (and a regular customer) we got a voucher in the mail for a FREE jar of this stuff...and it's awesome on homemade pizza. An italian spice blend, some dried basil, or oregano would be fine too.
Bake the pizza for 13-15 minutes or until the top is lightly golden brown and the crust is nice and crispy on the edges.
This pizza was AWESOME. The roasted garlic added a wonderful, creamy, mild flavor...you could tell it was garlic, but it was a deep, nutty, buttery taste. After doing more research on the internet, I can't wait to use roasted garlic with pasta, bread, homemade hummus, mashed potatoes, blended with cream cheese, soups, veggies...yum!
Allrecipes.com always has good recipes, so click here if you want more ideas. Let me know if you try any...I'll be trying some myself!