Instructions: Peel fresh shrimp, and devein, if desired. Saute shrimp, green bell pepper, onion, garlic, and Creole seasoning in hot oil in a large skillet 3 minutes or until shrimp turn pink; remove from heat.

Remove shrimp, leaving mixture in skillet. Cut shrimp in half lengthwise, and return to mixture.

For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly floured surface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2 teaspoons olive oil, and place, oiled-side down, on grill rack over medium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms. Brush tops with 1 1/2 teaspoons olive oil, and turn oiled-side down.

Spread pizza crusts evenly with tomato sauce, and top evenly with shrimp mixture; sprinkle with mozzarella and Parmesan cheeses. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) about 2 minutes or until slightly crisp.

This recipe yields 4 pizzas.

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