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