Shrimp, Spinach, and Basil Pizza Bianca

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 22%
  • Fat: 7.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 22.5g
  • Carbohydrate: 33.4g
  • Fiber: 1.2g
  • Cholesterol: 75mg
  • Iron: 3.6mg
  • Sodium: 598mg
  • Calcium: 421mg

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

Preparation

  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.
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