Soak the sun dried tomatoes in hot water for 15 minutes. Drain, squeeze out excess water and sliced thinly. Set aside.
Prepare the pesto sauce. Place basil, garlic, walnuts, cheese, lemon juice, salt and pepper in a blender or food processor. Process until coarsely chopped, then gradually add oil in a slow, steady stream, until emulsified and smooth. Set aside.
Stir warm water, sugar and yeast until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 minutes.
Place and shape dough on a 12-inch pizza pan. Spread ⅓ cup pesto over the dough; sprinkle a cup of the cheese.
Arrange the sun dried tomatoes and shrimps evenly on top and finally sprinkle the remaining cup of cheese.
Bake at 425°F oven for 20-25 minutes or until the edge is crisp and golden.
Serve and enjoy!
Recipe by Salu Salo Recipes at https://salu-salo.com/pesto-pizza-with-shrimp-and-sun-dried-tomato/