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Shrimp and Pancetta Pizza

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Shrimp and Pancetta Pizza
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 16
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A refrigerated pizza crust is the base for exceptionally delicious toppings, including pancetta, an Italian bacon.

Ingredients

1/4
lb. frozen cooked salad shrimp, thawed
1
tablespoon extra-virgin olive oil
1
clove garlic, minced
1
(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
3
oz. sliced pancetta or 3 slices bacon
1/2
cup Alfredo pasta sauce
5
oz. (1 1/4 cups) shredded mozzarella cheese
1
medium Italian plum tomato
3
tablespoons fresh Italian (flat-leaf) parsley leaves

Directions

  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. In medium bowl, mix thawed shrimp, oil and garlic until coated; set aside.
  • 2 Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 14x9-inch rectangle. Bake at 400°F. for 6 to 8 minutes or until edges are light golden brown.
  • 3 Meanwhile, in 8-inch skillet, cook pancetta over medium heat until crisp; drain on paper towels.
  • 4 Remove partially baked crust from oven. Spread Alfredo sauce over crust. Sprinkle with mozzarella cheese. Return to oven; bake 6 to 10 minutes or until cheese is melted and edges are golden brown. Meanwhile, chop pancetta, seed and finely chop tomato, and chop parsley.
  • 5 Remove pizza from oven. Top pizza evenly with shrimp, pancetta and tomato. Return to oven; bake an additional 3 minutes or until shrimp is thoroughly heated. Sprinkle with parsley. Cut into squares. Serve warm.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
150
(
Calories from Fat
60
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
3g
15%
)
Cholesterol
70mg
23%
Sodium
340mg
14%
Total Carbohydrate
13g
4%
(
Dietary Fiber
0g
0%
,
Sugars
2g
)
Protein
11g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 1 Lean Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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