A hint of lemon makes all the difference in this quick pizza. At several restaurants lately, my pizza was served with a topping of lettuce added after the pizza was cooked. It gave a fresh approach and flavor to the pizza. Arugula tops this pizza. Its peppery flavor adds another dimension.
Thin crust pizza bases are available in the market. It makes a crisp base for the pizza. Or if you have time, use a refrigerated pizza dough, roll it out until it's thin and it will fill your kitchen with the aroma of freshly baked bread.
The order makes a difference in how fast the pizza cooks. I place the mushroom, peppers and shrimp on top so they are exposed to the heat and will cook through in just 15 minutes.
Helpful hints: Any type of mushrooms can be used. French bread or pita bread can be used as a pizza base.
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SHRIMP AND MUSHROOM PIZZA
1 7-inch thin crust pizza base
Olive oil spray
1 large, ripe tomato, sliced (about 1 cup)
6 ounces part skim milk mozzarella cheese, sliced
1 cup sliced button mushrooms
1 cup sliced green bell pepper
8 ounces raw, peeled and deveined large shrimp
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 cup baby arugula
Preheat oven to 400 degrees. Line a baking sheet with foil. Place pizza base on the foil and spray with olive oil spray. Place sliced tomatoes in one layer over the pizza base. Place mozzarella slices over tomatoes. Spread mushrooms over the cheese and bell pepper on top of the mushrooms. Place the shrimp evenly over the top. Sprinkle the oregano over the shrimp. Place on the baking tray on the middle shelf of the oven and bake 15 minutes. Remove from the oven and sprinkle the lemon juice and salt and pepper to taste over the top. Wash and dry the arugula, place in center of the pizza and spray with olive oil spray. Serve immediately.
Makes 2 servings.
Per serving: 602 calories (40 percent from fat), 27 g fat (10.2 g saturated, 8 g monounsaturated), 238 mg cholesterol, 50.1 g protein, 40.6 g carbohydrates.