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Shrimp Pizza

Our home economists lightened Susan LeBrun’s savory pizza to make it a bit healthier. Topped with fresh shrimp and melted cheese, the delicious main dish from the Sulphur, Louisiana cook makes a timely supper with a special touch.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 slices

Ingredients

  • 1 tablespoon butter
  • 4-1/2 teaspoons all-purpose flour
  • 1/4 to 1/2 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1 cup 2% milk
  • 1 small onion, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 prebaked 12-inch pizza crust
  • 3/4 cup shredded part-skim mozzarella cheese

Directions

  • For white sauce, in a small nonstick saucepan, melt butter. Stir in the flour, mustard, cayenne and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
  • In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 2 minutes. Add shrimp; cook and stir 2-3 minutes longer. Drain.
  • Place crust on a pizza pan or baking sheet; spread with white sauce. Top with shrimp mixture and cheese. Bake at 425° for 8-12 minutes or until shrimp turn pink and cheese is melted.
Nutrition Facts
1 slice: 317 calories, 9g fat (3g saturated fat), 128mg cholesterol, 633mg sodium, 34g carbohydrate (3g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
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Reviews

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Average Rating:
  • mewantcookies
    Oct 19, 2009

    My family of 5 really liked this recipe. I think a lot of it had to do with the fact that I used a homemade pizza crust recipe that is really good along with the pizza ingredients rather than using a ready made crust, but can't say for sure. I used about 1/3 t. of dry mustard and 1/8 t. of cayenne in the sauce. It made a nice, neutral, mild sauce; could detect no heat at all, so if you like a little spice, I would recommend adding more cayenne. The pizza overall, had a good mild flavor; no one flavor stood out and maybe that was a good thing. I added about 2 t. minced garlic with the onion; next time I'll make it 1 T. I really think it needs the garlic. I would probably do garlic salt next time also instead of the regular salt. I'm happy to be the first to recommend this recipe.