Southwestern Shrimp Pizza(Flat Belly Diet Recipe) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 14 |
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Haven't tried it, so let me know. From Prevention. Ingredients:
1 boboli whole wheat pizza crust (12-inch diameter, thin) |
8 ounces medium shrimp, peeled, deveined, and tails removed |
3/4 teaspoon ground cumin |
1/4-1/2 teaspoon ground ancho chili pepper |
1/4 cup tomato sauce |
1 pinch ground red pepper (optional) |
3 plum tomatoes, sliced crosswise and drained on paper towels (about 12 oz) |
1/2 medium sweet white onion, thinly sliced (1 c) |
2 tablespoons canned sliced green chiles, rinsed and drained |
2 ounces low-fat monterey jack pepper cheese |
1 medium avocado, firm-ripe, chopped (1 c) |
Directions:
1. 1. Preheat oven to 425°F Put pizza crust on baking sheet or pizza pan.
2. 2. Mix shrimp with cumin and ancho chile pepper in small bowl.
3. 3. Spread tomato sauce evenly on crust and sprinkle with ground red pepper (if using). Top with tomatoes, onion, and green chiles. Distribute shrimp over pizza and sprinkle evenly with cheese. Bake 20 to 23 minutes until shrimp are firm and opaque.
4. 4. Top pizza with avocado and let stand 10 minutes before cutting into 8 slices.
5. Nutritional info per serving (2 slices) 408 cal, 27 g pro, 47 g carb, 10 g fiber, 15.5 g fat, 4 g sat fat, 96 mg chol, 677 mg sodium*.
6. Flat Belly Bonus.
7. This recipe follows the blueprint for lightened-up pizza: whole wheat crust, sensible amounts of cheese, and low-cal, healthful toppings.
8. *Limit your sodium intake to less than 2,300 mg per day.
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