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Source: America's Favorite Food Associations

Shrimp Pizza Neopolitan
A great new twist to pizza.
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Serves: 24
Prep Time: 20 minutes
Cook Time: 10 minutes
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1 1/2 cups unsalted butter, melted
32 sheets (17" x 12") Phyllo Crust
1/4 cup olive oil
1 tablespoon garlic, minced
2 cups red onions, julienne
2 cups green bell pepper, julienne
2 pounds shrimp, small and peeled
1/4 cup lemon juice
1 pound feta cheese, crumbled
1 1/2 pounds neufchatel cheese, diced
2 tablespoons fresh oregano, chopped
2 tablespoons chopped fresh parsley
3 cups cherry tomatoes, quartered
2 cups olives, sliced




Place one sheet of phyllo on each of two buttered 12" x 20" sheet pans. Brush with butter.
Top with second sheet. Brush with butter.
Repeat Step 2 until each sheet pan has 16 buttered phyllo sheets.
Turn edges of phyllo sheets to form 1/2" rim. Trim any rough edges. Prick shells with fork. Bake at 400°F for 10 minutes. Press down centers of shells frequently.
Cool shells on wire racks.
Heat olive oil in large saute pan. Add garlic, onion and green pepper. Saute 1 minute.
Add shrimp. Saute 2 minutes. Add lemon juice. Remove from heat. Cool well.
Place reserved phyllo shells on 12" x 20" sheet pans.
Portion cheese and herbs over phyllo shells. Top with cherry tomatoes, reserved shrimp mixture and olives.
Bake at 400°F for 10 minutes, or until cheese is bubbly.
Cool for 5 minutes before cutting into 24 portions. (5 1/2" x 2 1/2")





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