White Shrimp Pizza

4-8
Servings
15-20m
Prep Time
12-15m
Cook Time
27m
Ready In


"I will admit that this is a rich pizza, but it is delicious! Now, I used a pre-made pizza crust, but you can make your own crust if you prefer - however, I do pre-bake it halfway, so I am just finishing it once I add the toppings. A base bechemel sauce topped with steamed shrimp, onions, mushrooms, spinach, and of course, cheese. The sauce will be enough for 1 large, 2 medium, or 4 small round pizzas; but, if making your own, it is hard to say the exact amount that you will need. This makes approximately 1 1/4 cups, which should be plenty of sauce. And, if you have any leftover sauce - add some fresh lemon juice, dill or parsley, and it makes a wonderful sauce over vegetables."

Original recipe yields 4-8 servings
OK
  • SAUCE
  • TOPPINGS

Nutritional

  • Serving Size: 1 (376.8 g)
  • Calories 724.2
  • Total Fat - 21.5 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 34.8 mg
  • Sodium - 1521.2 mg
  • Total Carbohydrate - 114.7 g
  • Dietary Fiber - 4.9 g
  • Sugars - 58 g
  • Protein - 18.6 g
  • Calcium - 357 mg
  • Iron - 2.4 mg
  • Vitamin C - 31.1 mg
  • Thiamin - 0.3 mg

Step 1

Shrimp ... I prefer to cook my own shrimp, but you could use pre-cooked shrimp if necessary. Also, size doesn't matter - the shrimp will be rough chopped, so use what it is on sale. To a saute pan (non-stick is best), add the olive oil and red pepper flakes and bring to medium high heat. Season the shrimp with salt and pepper and saute 1-2 minutes until they JUST begin to curl and turn pink - don't over cook them. Remove to a plate to cool and then rough chop. NOTE: If you don't cook your own shrimp, you can add the red pepper flakes with the other toppings.

Step 2

Bechemel Sauce ... Add the butter and garlic to a small pot and bring to medium heat until melted. Whisk in the flour and cook another minute to

Tips & Variations


No special items needed.

Related

Mikekey

10 STARS! This is delicious. I used 2 small Boboli crusts and pre-cooked cocktail shrimp. We will be having this again!

review by:
(6 Feb 2012)