Shrimp and Tomato Pizzettas

With tomato and oregano toppers, these mini shrimp pizzas are truly Italian.

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Makes:
6 servings
Prep:
20 mins
Bake:
9 mins 425°F
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Shrimp and Tomato Pizzettas

Ingredients
1
10 ounce package refrigerated pizza dough
3
plum tomatoes, sliced
1
6 ounce package peeled and deveined, cooked medium shrimp, halved lengthwise
2
tablespoons snipped fresh oregano
 
Crushed red pepper
3/4
cup shredded four-cheese Italian-blend cheese or mozzarella cheese (3 ounces)

Directions

  1. Heat oven to 425 degrees F. Unroll the pizza dough onto a lightly floured surface. Roll into a 13-1/2x9-inch rectangle. Cut dough into six 4-1/2-inch squares. Place squares about 1 inch apart on a lightly greased cookie sheet. If desired, fold over about 1/2 inch of dough on each edge; press with a fork. Bake for 4 to 5 minutes or until lightly browned.
  2. Place three or four tomato slices on each square. Top each with four to six pieces of shrimp. Sprinkle with oregano and crushed red pepper. Sprinkle with cheese. Bake 5 to 6 minutes more or until cheese melts. Makes 6 servings.

Nutrition Facts

(Shrimp and Tomato Pizzettas)
    Per serving:
  • 203 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 65 mg chol.,
  • 433 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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