Top with shrimp; sprinkle with mozzarella cheese. Punch dough down; divide dough in half. © 2020 Discovery or its subsidiaries and affiliates.

All Right Reserved. Let rest for 10 minutes. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen. EatingWell may receive compensation for some links to products and services on this website. If desired, halve shrimp lengthwise. In medium bowl, combine ricotta cheese, mozzarella, milk and remaining 1 Tbs Parmesan. Turn dough out onto a lightly floured surface. With a wooden spoon, beat the ingredients together to form a soft, sticky mass. Transfer to prepared baking sheet(s).

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).

Leave about a 1/2-inch border on the outside of dough. This enticing seafood pizza boasts a crispy whole-wheat and cornmeal crust that's sweetened with just a touch of honey. this link is to an external site that may or may not meet accessibility guidelines. Bake for 5 to 8 minutes more or until bubbly.

For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen. For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cut each pizza into six slices. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Offers may be subject to change without notice. Toss shrimp with 1 tablespoon of the pesto to coat. Prick dough oval with a fork. Cover with wax paper and a clean towel, and place in a warm draft free place. Spread pizza dough with pesto. This is one trendy cold-weather treat we can't wait to try! Check it occasionally to ensure it doesn't burn. Info. Top with shrimp; sprinkle with mozzarella cheese.

Spread cheese mixture evenly over pesto; arrange tomato slices over cheese.

The dough is now ready to be rolled out for a pizza. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes). Stir in as much of the all-purpose flour as you can. Place the pesto onto the pizza dough and spread it around the surface of the pizza. Bake 20-25 minutes, until crust is golden. Combine yeast and warm water in a small bowl. Mix 3/4 cup warm water, the yeast and honey in bowl of stand mixer fitted with dough hook attachment; let stand 3 to 5 minutes, … Sign up for the Recipe of the Day Newsletter Privacy Policy. Let stand for 5 minutes. Let the dough rise until doubled in size, about 1 hour. Spread the remaining 4 tablespoons pesto over baked crusts. Shape dough in a ball. Cover again and allow the dough to rise another 40 minutes. Stir in yeast mixture.

Cut each pizza into six slices. Place the dough in a large bowl that has been brushed with oil. 245 calories; protein 14.8g 30% DV; carbohydrates 25.5g 8% DV; exchange other carbs 1.5; dietary fiber 2.4g 10% DV; sugars 2.9g; fat 9.5g 15% DV; saturated fat 2.4g 12% DV; cholesterol 70.3mg 23% DV; vitamin a iu 401.7IU 8% DV; vitamin c 0.8mg 1% DV; folate 90.7mcg 23% DV; calcium 117.7mg 12% DV; iron 2mg 11% DV; magnesium 19mg 7% DV; potassium 71.3mg 2% DV; sodium 388.4mg 16% DV. The nation's MVP M.D.

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Toss shrimp with 1 tablespoon of the pesto to coat. Sprinkle the basil on top of pizza, then cut and enjoy!

Use of this site constitutes acceptance of our, 14 Easy Chicken Casserole Recipes for Weeknights, Costco’s New Hot Cocoa Bombs Are Flying Off Shelves and We Want to Try Them ASAP, Here's How Dr. Fauci Plans to Celebrate Thanksgiving This Year, Nutrition With a floured fist, punch down the dough. offers holiday season guidance for us all, too. Roll each dough half on a lightly floured surface into a 10- to 12-inch oval. Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Spray 18x13-inch rimmed baking sheet with cooking spray, or line with cooking parchment paper. Make a well in the center of the flour and add the yeast mixture and oil. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes). Spread the remaining 4 tablespoons pesto over baked crusts.

For the pesto pizza: Place the rack in the center of the oven. Turn the dough to coat all sides with oil. Form the dough into a ball. Heat oven to 450°F. Turn the dough onto a well-floured work surface. Place the chopped chicken on top of the cheese. If desired, halve shrimp lengthwise. Bake for 5 to 8 minutes more or until bubbly. Preparation. Sprinkle the cheese evenly over the pizza. Combine whole-wheat flour, cornmeal, and salt in a medium bowl. These easy, healthy recipes are ready in under an hour and use short-cut ingredients, so you can serve up a chicken casserole for dinner any night of the week. Preheat oven to 425 degrees F. Grease an extra large baking sheet or two small baking sheets; set aside. Stir in honey and olive oil. In a large bowl, combine 3 cups flour and 1 teaspoon salt. Bake for 6 to 8 minutes or until lightly browned. ½ cup warm water (105 degrees F to 115 degrees F), 8 ounces cooked medium shrimp, peeled and deveined, 5 tablespoons refrigerated basil pesto, divided, ½ cup shredded reduced-fat mozzarella cheese (2 ounces), © 2020 EatingWell.com is part of the Allrecipes Food Group.