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Nutrition Facts
Nutrition facts per serving:
- Calories 338
- Protein(gm)22
- Carbohydrate(gm)35
- Fat, total(gm)13
- Cholesterol(mg)126
- Saturated fat(gm)4
- Dietary Fiber, total(gm)4
- Sodium(mg)585
Pesto Shrimp Pizza
Ingredients
- 2 teaspoons active dry yeast
- 1/2 cup warm water (105 degrees F to 115 degrees F)
- 2 teaspoons honey
- 2 teaspoons olive oil
- 1/2 cup whole wheat flour
- 2 tablespoons yellow cornmeal
- 1/4 teaspoon salt
- 1/2 - 1 cup all-purpose flour
- 8 ounces cooked medium shrimp, peeled and deveined, or 1 cup chopped cooked chicken breast
- 6 tablespoons refrigerated reduced-fat basil pesto or regular basil pesto
- 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
Directions
In a small bowl, combine yeast and the warm water. Let stand for 5 minutes. Stir in honey and olive oil. In a medium bowl, combine whole wheat flour, cornmeal, and salt. Stir in yeast mixture. Using a wooden spoon, stir in as much of the all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Shape dough in a ball. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
Preheat oven to 425 degrees F. Grease an extra large baking sheet or two small baking sheets; set aside. Punch dough down; divide dough in half. Let rest for 10 minutes.
On a lightly floured surface, roll each dough half into a 10- to 12-inch oval. Transfer to prepared baking sheet(s). Prick dough oval with a fork. Bake for 6 to 8 minutes or until lightly browned.
Toss shrimp with 2 tablespoons of the pesto to coat. Spread the remaining 4 tablespoons pesto over baked crusts. Top with shrimp; sprinkle with mozzarella cheese. Bake for 5 to 8 minutes more or until bubbly.
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