- Par-baked crust
- Half a can (or more) of white clam sauce, available in the pasta sauce aisle of your local grocery store. We usually simmer it in a saucepan for half an hour, while we prepare the rest of the ingredients, to thicken it and concentrate the flavor.
- Grated mozzarella
- About 20 raw shrimp (51/60 size), cleaned and deveined, and if desired, cut in half lengthwise to make them thinner
- Sliced cherry peppers (we use the kind from a jar) or deli-style hot pepper relish
- Sliced baby bella mushrooms, which we totally forgot about this time until it was too late, so unfortunately they're missing from the pictures
It's so good. So, so good.