Pesto-Shrimp Pizza

Oxmoor House
Prep: 7 minutes; Cook: 15 minutes. Sauté the onions and shrimp while the crust bakes.
6 servings (serving size: 1 [4-inch] square)


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1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
3 cups frozen chopped onion
4 1/2 tablespoons water
1 pound frozen peeled shrimp
2 tablespoons balsamic vinegar
1/3 cup commercial pesto
1 cup preshredded fresh Parmesan cheese


Preheat oven to 450°.

Unroll dough onto a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle. Bake at 450° for 9 minutes.

Place a large nonstick skillet over medium-high heat until hot; coat with cooking spray. Add onion, and sauté 4 minutes or until golden brown, adding 1 tablespoon water every minute. Add shrimp, remaining water, and balsamic vinegar. Sauté 3 minutes or until shrimp are done and onion is golden.

Coat prepared pizza crust with cooking spray. Spread pesto evenly over top of crust, leaving a 1/2-inch border. Top with onion mixture and cheese. Bake at 450° for 6 minutes or until cheese melts and crust is golden. Cut into 6 squares.

Created date

April 2009

Nutritional Information

Calories 348
Caloriesfromfat 35 %
Fat 13.6 g
Satfat 5 g
Monofat 5.4 g
Polyfat 0.8 g
Protein 25.8 g
Carbohydrate 29.6 g
Fiber 2 g
Cholesterol 125 mg
Iron 3.7 mg
Sodium 857 mg
Calcium 361 mg