Prep/Total Time: 30 minutes
Yield: 6 slices
1 tablespoon butter
4 1/2 teaspoons all-purpose flour
1/4 to 1/2 teaspoon ground mustard
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 cup 2% milk
1 small onion, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 prebaked Italian bread shell crust (14 ounces)
3/4 cup shredded part-skim mozzarella cheese
For white sauce, in a small nonstick saucepan, melt butter. Stir in the flour, mustard, cayenne and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 2 minutes. Add shrimp; cook and stir 2-3 minutes longer. Drain.
Place crust on a pizza pan or baking sheet; spread with white sauce. Top with shrimp mixture and cheese. Bake at 425 for 8-12 minutes or until shrimp turn pink and cheese is melted.
Tips and Tricks
I use whole wheat flour to thicken the white sauce. It takes a few extra minutes of stirring for the sauce to thicken. If you don't like shrimp, substitute cooked cubed chicken. Chop onion with Pampered Chef chopper (see sidebar). There is enough salt in the pizza crust to omit the 1/8 teaspoon without changing the taste. I use 1% milk, but skim milk will not work well for this recipe. Consider making your own crust to save money. I make the dough in my bread machine and then bake it before adding sauce and toppings.
Make It Healthier
Use whole wheat flour. Omit salt. Use low-salt butter or trans-fat free spread. Use reduced-fat part-skim mozzarella.
How Kids Can Help
Measure ingredients. Spread sauce and topping on crust. Sprinkle cheese on crust.
1 slice equals 317 calories, 9 g fat (3 g saturated fat), 128 mg cholesterol, 633 mg sodium, 34 g carbohydrate, trace fiber, 24 g protein
2 starch, 2 lean meat, 1 fat