

Tropical salsa and spicy shrimp meet a bright, zesty cilantro lime crema for a bold pizza with the perfect balance of heat and sweetness.
| Ingredient | Weight | Measure |
|---|---|---|
| Heavy cream | 2 oz | 1/4 cup |
| Ricotta cheese | 1 oz | 2 Tbsp |
| Hot sauce, prepared | ---Value Not Available | 1 1/2 tsp |
| Ingredient | Weight | Measure |
|---|---|---|
| Butter, unsalted | 2 oz | 1/4 cup |
| Shrimp, raw, peeled, deveined, tail off, large diced | 5 oz | 1/2 cup |
| Hot sauce, prepared | 1 oz | 2 Tbsp |
| Ingredient | Weight | Measure |
|---|---|---|
| Greek yogurt, plain | 2 oz | 1/4 cup |
| Mayonnaise | 1 oz | 2 Tbsp |
| Cilantro, fresh, roughly chopped | ---Value Not Available | 1/4 cup |
| Lime juice | ---Value Not Available | 1 tsp |
| Garlic, minced | ---Value Not Available | 1/2 tsp |
| Onion powder | ---Value Not Available | 1/4 tsp |
| Sea salt | ---Value Not Available | 1/4 tsp |
| Ingredient | Weight | Measure |
|---|---|---|
| BONICI® Pizza Crust Parbaked Flat Edge Extra Crispy 12-inch (210304000) | 7.50 oz | 1 each |
| Mozzarella cheese, shredded | 4 oz | 1 cup |
| Tropical fruit salsa, prepared | 2 oz | 1/4 cup |
Add heavy cream, ricotta cheese and hot sauce to a medium bowl.
Whisk until fully combined and set aside.
Melt butter in a sauté pan on medium heat, then add shrimp.
Cook for 2 minutes or until shrimp is light pink; remove from heat and let rest for 1 minute.
Stir in hot sauce until shrimp is fully coated and set aside.
Add Greek yogurt, mayonnaise, cilantro, lime juice, minced garlic, onion powder, and sea salt to a food processor.
Pulse until fully combined and set aside.
Place frozen crust onto well-greased pizza screen, a half sheet pan lined with parchment paper, or a pizza peel.
Add Nashville Hot Ricotta to the center of the pizza crust, then spread out evenly to the edges.
Place Spicy Shrimp evenly over the entire pizza, then sprinkle on mozzarella cheese and tropical salsa.
Bake as directed until cheese is bubbly and crust is golden brown.
| Bake | Temp | Time |
|---|---|---|
Impinger Oven |
450°F |
4-6 minutes |
Convection Oven* |
450°F |
4-6 minutes |
Deck Oven |
500°F |
5-7 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 2 minutes of baking.
Drizzle Cilantro Lime Crema over top; cut into 6 slices and serve immediately.
Use pineapple or mango salsa for the best tropical flavors to complement the shrimp.