|1 lb||refrigerated pie dough, rolled thin|
|5 Tbsp||vegetable oil|
|1 lb||shrimp, peeled and deveined (16-20 count)|
|2 Tbsp||minced garlic|
|1 Tbsp||Louisiana Hot Sauce - Red Chili|
|2 Tbsp||freshly squeezed lemon juice|
|1½ cup||shredded mozzarella|
|¼ cup||freshly chopped parsley|
Preheat the oven to 500°F with a pizza stone.
Sprinkle a pizza peel with the cornmeal and cover with the rolled dough.
Add the oil to a medium sauté pan over medium high heat. Add the shrimp to the pan and sear for 1 minute on each side. Remove the shrimp from the pan to a plate.
Add the butter, garlic, Hot Sauce, and lemon juice to the pan. Cook for 1 - 2 minutes. Add the parsley and remove the pan from the heat.
Brush the top of the pizza dough all over with the garlic butter. Top the pizza dough with the shrimp and sprinkle evenly with the mozzarella cheese.
Place the pizza directly onto the pizza stone and bake for 12 - 14 minutes.
Carefully remove the pizza from the oven and slice into wedges before serving.