Healthy dinner

This pizza has lots of flavor for the calories.  I actually made the topping last night and refrigerated since I had a long commute tonight.  Keith loved it – it’s been a while since we’ve had it but I’m thinking it won’t be too long before we have it again!

Shrimp and Creole Pizza

  • 1 pizza shell
  • 2 tsp canola oil
  • 1 onion, thinly sliced
  • 1 large or 2 small garlic cloves minced
  • 1 red pepper, seeded and thinly sliced
  • 1 14 1/2 oz can diced or stewed tomatoes
  • 1 TB Cajun seasoning
  • 3/4 lb shrimp, peeled, deveined and cut in half lengthwise
  • 1 cup shredded Mozzarella cheese
  • dried parsley flakes

Heat a non-stick pan over medium heat.  Add canola oil.  Add onion, garlic and pepper and cook, stirring until veggies are soft (5 – 8  minutes).  Add tomatoes and Cajun seasoning and cook, stirring another 5 minutes.  Add shrimp and cook stirring for 3 – 5 minutes until shrimp are just turning pink.  Remove from heat.

Spread mixture over pizza crust and sprinkle with cheese.  Bake at 450 for about 6 minutes and top with parsley flakes.

Shrimp Creole pizza

Pizza night

I love pizza that is a little different (we went to a new local pizza restaurant – Earth, Wood and Fire on Saturday and I had a scampi pizza with cheese, shrimp and garlic chips – it was delicious.)  This clam pizza is one of my favorites – you can find frozen clam meat at Wegman’s.

Clam Pizza

  • 1 pizza crust (Boboli is fine or fresh from your market)
  • 2 TB olive oil
  • 1/4 tsp (more to taste) red pepper flakes
  • 1 clove garlic, minced
  • 1/2 cup shredded mozzarella cheese
  • 1 TB Parmesan cheese, grated
  • 2/3 cup clam meat (frozen, fresh or canned)
  • 2 small tomatoes, diced
  • Fresh parsley

Combine garlic, red pepper falkes and olive oil.  Brush over pizza crust.  Spread pizza crust with mozzarella cheese, parmesan cheese and clams.  Sprinkle with tomatoes and parsley and bake for 10 – 12 minutes in a 450 oven.  Enjoy.

 

Pesto scallop arugula pizza

The first week back from vacation is a tough adjustment for everyone so I thought I’d make things easy on myself with a simple dinner tonight.  This is always a winner – proof is that we ate it up before I could take a picture!

Scallop and Arugula Pizza

  • 2/3 lb sea scallops, rinsed and dried and sliced into thin slices
  • 3 TB pesto
  • 1 pizza crust (I used whole wheat)
  • 1 1/2 TB tomato paste and tomato sauce (tomato sauce alone makes this a little watery and the paste is a little strong – a combination of two is perfect but either alone will do.)
  • 1 cup arugula, rinsed and dried
  • 1  TB Pinenuts
  • Fresh grated Parmesan cheese

Preheat ovento 450.  Combine scallop slices and pesto in bowl.  Spread tomato paste on pizza crust and top with arugula.  Arrange pesto scallop slices on arugula and spread any extra pesto on top.  Sprinkle pine nuts on top and bake for 8 – 10 minutes or until scallops are cooked through.  Sprinkle with Parmesan cheese and serve.