Pizza is trendy! But skip the takeout and make your own signature (and better for-you!) pie! Simply think outside the pizza box when it comes to toppings.
Load up with colorful veggies, trade traditional pepperoni for lean protein and top with a light sprinkle of flavorful cheese for a punch of fresh flavor.
1 orange bell pepper, diced
2/3 cup frozen corn, thawed and drained
2 garlic cloves, minced
18 medium shrimp, peeled, deveined and patted dry
½ teaspoon dried oregano
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 teaspoon olive oil
¼ cup green salsa
1 12-inch ready-to-bake 100% whole-wheat thin pizza crust
3 ounces smoked mozzarella cheese, shredded
2 green onions, sliced
Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat. Add bell pepper and corn; cook until slightly browned and caramelized, about 9 minutes. Stir in garlic. Remove vegetables from skillet; set aside. In a small bowl, toss shrimp with oregano, chili powder and cumin.
Add oil to the skillet used for the vegetables; heat over medium-high heat. Add shrimp and cook until opaque; about 3 minutes. Remove from heat and stir in vegetable mixture. Spread salsa over pizza crust, leaving a 1-inch border. Top with shrimp and vegetable mixture. Sprinkle with mozzarella.
Place pizza directly on oven rack positioned in lower third of oven; bake until cheese melts, about 10 minutes. Remove from oven and sprinkle with green onion; cut into 8 slices.
Per slice: 169 Calories, 31 mg Cholesterol, 5 g Fat, 2 g Saturated Fat, 284 mg Sodium, 22 g Carbohydrate, 4 g Fiber, 10 g Protein.