Pesto Shrimp Pizza

Pesto Shrimp Pizza

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From: Diabetic Living Magazine

This enticing seafood pizza boasts a crispy whole-wheat and cornmeal crust that's sweetened with just a touch of honey.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons active dry yeast
  • ½ cup warm water (105°F to 115°F)
  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • ½ cup whole-wheat flour
  • 2 tablespoons yellow cornmeal
  • ¼ teaspoon salt
  • ¾ to 1 cup all-purpose flour
  • 8 ounces cooked medium shrimp, peeled and deveined
  • 5 tablespoons refrigerated basil pesto, divided
  • ½ cup shredded reduced-fat mozzarella cheese (2 ounces)


  • Prep

  • Ready In

  1. Combine yeast and warm water in a small bowl. Let stand for 5 minutes. Stir in honey and olive oil. Combine whole-wheat flour, cornmeal, and salt in a medium bowl. Stir in yeast mixture. Stir in as much of the all-purpose flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Shape dough in a ball. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
  3. Preheat oven to 425°F. Grease an extra large baking sheet or two small baking sheets; set aside. Punch dough down; divide dough in half. Let rest for 10 minutes.
  4. Roll each dough half on a lightly floured surface into a 10- to 12-inch oval. Transfer to prepared baking sheet(s). Prick dough oval with a fork. Bake for 6 to 8 minutes or until lightly browned.
  5. If desired, halve shrimp lengthwise. Toss shrimp with 1 tablespoon of the pesto to coat. Spread the remaining 4 tablespoons pesto over baked crusts. Top with shrimp; sprinkle with mozzarella cheese. Bake for 5 to 8 minutes more or until bubbly. Cut each pizza into six slices.

Nutrition information

  • Serving size: 2 slices
  • Per serving: 244 calories; 10 g fat(2 g sat); 2 g fiber; 26 g carbohydrates; 15 g protein; 91 mcg folate; 70 mg cholesterol; 3 g sugars; 402 IU vitamin A; 1 mg vitamin C; 118 mg calcium; 2 mg iron; 388 mg sodium; 71 mg potassium
  • Nutrition Bonus: Folate (23% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat, 1½ lean protein

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