Serves 2 to 3

Most pizzerias offer an artichoke heart and shrimp pizza with white sauce.  I always thought I should like it but never did.  I recently realized why.  They use marinated artichoke hearts and to me the vinegar taste overpowers the delicate flavor of the shrimp and white sauce.  I much prefer this version using the water pack artichokes.

Serves 2 to 3

1, 9 or 10-inch frozen pizza shell or Basic Yeast Dough

1, 16-ounce jar of Alfredo sauce

About a cup of well drained water pack artichoke hearts, sliced

1 cup pre-cooked baby shrimp meat

1, 6 1/2-ounce can chopped or minced clams, drained

About 1/2 cup grated Mozzarella cheese

About 1/2 cup grated fresh Parmesan cheese

1 tablespoon finely chopped fresh parsley

1 teaspoon finely chopped fresh dill weed

Fresh coarse ground black pepper to taste

Thaw the pizza dough as per manufacturer’s directions.  Preheat oven to 500°.  Spread  the dough generously with the Alfredo sauce.  Sprinkle the top evenly with sliced artichoke hearts, shrimp and clams.  Gently toss the two cheeses and herbs together and sprinkle over the top of the pizza.  Top with fresh pepper and bake for about 20 minutes or until the cheeses are bubbling and just beginning to brown.  Remove from the oven and allow to sit for a few minutes before cutting.  An excellent way to achieve a crisp crust is with a Pizza Screen