- pizza dough (canned, pre baked, fresh from the bakery, your choice)
- small container of pesto (most grocery stores make their own fresh)
- 1 lb. of shrimp
- 1/2 large red onion (or 1 small) sliced thin
- 1 bell pepper, chopped
- 3 tomatoes, chopped
- 1/2 cup kale, chopped
- 2 cups shredded, low moisture, part skim mozzarella cheese
- crumbled goat cheese
Cook your pizza dough a couple of minutes from being done. This will help you avoid the "soggy center".
Heat up a saute pan to medium/ medium high heat. Add EVOO and onions. Once they start to caramelize, add kale and bell peppers for a minute or two. Remove from heat.
Spread pesto on pizza crust. Add shredded cheese to the edges. Go light on both to lower calories. Add chopped tomatoes and contents saute pan.
Put your now empty saute pan back on the stove with a little more EVOO. Add raw shrimp to skillet and cook about half way. They should start to turn pink but keep some of the raw white/gray/translucent look. You don't want them to over cook in the oven. Add them to the top of your pizza and pop everything back in the oven for the remainder of your dough cooking time. Dough edges should turn golden brown, cheese should be melted, shrimp should not be over cooked.
Lastly, pull out of the oven, add your goat cheese crumbles and serve.
Beef up the veg. by adding chopped broccoli and asparagus.
Add steamed and purred spinach to the pesto for added iron.
Mixed Italian cheese can work for the mozzarella