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Shrimp, Spinach, and Basil Pizza Bianca

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)
  • 2 tablespoons cornstarch
  • 1 (12-ounce) can evaporated fat-free milk
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1 pound small shrimp, peeled and deveined
  • 2 1/2 cups sliced mushrooms
  • 3 cups chopped spinach
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) grated sharp provolone cheese

Nutrition Information

  • calories 291
  • caloriesfromfat 22 %
  • fat 7.1 g
  • satfat 3.2 g
  • monofat 2.3 g
  • polyfat 1 g
  • protein 22.5 g
  • carbohydrate 33.4 g
  • fiber 1.2 g
  • cholesterol 75 mg
  • iron 3.6 mg
  • sodium 598 mg
  • calcium 421 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place crust on a baking sheet; set aside.

  3. Combine cornstarch, milk, and garlic in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Stir in salt and pepper. Spread sauce over crust.

  4. Heat a large nonstick skillet coated with cooking spray over medium-high heat; sauté shrimp 3 minutes. Add mushrooms; sauté 2 minutes. Stir in spinach; cook 1 minute or until spinach wilts. Drain. Spoon shrimp mixture over sauce. Sprinkle with oregano and basil. Top with cheeses. Bake at 425° for 8 minutes or until cheese is melted.