Pesto Shrimp Pizza

Ok, I'm obsessed with making yummy, bad for you food in a healthy way! This week I've tried healthy lasagne, quesadillas and I'll be diving into some of this Pesto Shrimp Pizza tonight! Hope you guys try it and like it too.

Pesto Shrimp Pizza
Recipe Via http://www.eatbetteramerica.com/

Prep Time:20 min
Start to Finish:50 min
makes:8 servings

Ingredient List:
2 teaspoons active dry yeast
1/2 cup warm water (105°F to 115°F)
2 teaspoons honey
2 teaspoons olive oil
1/2 cup Gold Medal® whole wheat flour
2 tablespoons yellow cornmeal
1/4 teaspoon salt
1/2 to 1 cup all-purpose flour
8 ounces cooked medium shrimp, peeled and deveined, or 1 cup chopped cooked chicken breast
6 tablespoons refrigerated reduced-fat basil pesto
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)

1. 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.

2. 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).

3. 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.

4. 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.

5. 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.


Nutritional Information
1/4 pizza: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 65mg; Sodium 290mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 2g); Protein 11g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 10%; Iron 10% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1 Fat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

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