SKINNY PESTO SHRIMP PIZZA
50% less fat • 100% more fiber than the original recipe. The homemade whole wheat crust is fabulous. It's a cinch to make-you'll want it every pizza night!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- 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 out dough 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 into a ball. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
- Preheat oven to 425°F. Grease an extra-large baking sheet or two small baking sheets; set aside. Punch down dough; 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.
Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1/4 pizza, Sodium 290 mg, Sugar 2 g, TransFat 0 g
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