JAN'S SHRIMP AND ARTICHOKE PIZZA
This good-for-you, yummy pizza recipe is from my wonderful step-mother, Jan. She's a great cook and eats very healthy - this is one of my favorite healthy recipes that she makes! It is fast, easy, and good enough to serve to company. A nice salad makes a complete meal!
Provided by Helping Hands
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Spray cookie sheet with cooking spray.
- Roll out pizza dough on cookie sheet.
- Spread with entire bottle of Basil Pesto.
- Place shrimp evenly on pizza.
- Add artichoke hearts and black olives.
- Sprinkle with cheese.
- Bake in oven for 15-18 mins.
Nutrition Facts : Calories 374.7, Fat 18, SaturatedFat 8.1, Cholesterol 112.6, Sodium 912.5, Carbohydrate 33.1, Fiber 19.2, Sugar 1.9, Protein 29.5
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
PIZZA WITH SHRIMP, BACON AND ARTICHOKE HEARTS
Homemade pizza is meant to be imperfect, Sam Sifton argued in 2009, in bringing this recipe to The Times. "Your pizza may look a little funny," he wrote. "It may be ovoid, crackly in parts. It may have soft spots. But it will still be pizza, and it will still be delicious, and in these parlous times, it is cheap to boot." But, still, it's worth making - and topping as you please. Do as Chris Schlesinger, formerly of the East Coast Grill in Cambridge, Mass., does, and add shrimp and artichoke hearts to a flatbread. This recipe takes that idea one step further, studding the flatbreads with Asiago cheese for richness and depth. It may not be a perfect pie, but who needs perfection when you have deliciousness?
Provided by Sam Sifton
Categories dinner, pizza and calzones, main course
Time 1h10m
Yield Serves 2
Number Of Ingredients 12
Steps:
- At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
- Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.
- Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
- Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.
Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 30 grams, Carbohydrate 80 grams, Fat 60 grams, Fiber 13 grams, Protein 63 grams, SaturatedFat 25 grams, Sodium 2824 milligrams, Sugar 4 grams, TransFat 0 grams
SHRIMP, ARTICHOKE AND FRESH RICOTTA FLATBREAD
Provided by Kelsey Nixon
Time 2h25m
Yield 1 flatbread
Number Of Ingredients 20
Steps:
- Preheat a cast-iron grill pan or outdoor grill to high heat.
- Melt the butter in a saute pan over medium heat, add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes. Toss the shrimp with the chopped parsley. Set aside to cool and then chop the shrimp.
- Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact its better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
- Spread the ricotta onto the flatbread and sprinkle the oregano over the entire surface. Top with the artichokes, red peppers and shrimp and sprinkle the entire thing with lemon juice. Season with salt and pepper. Serve and enjoy!
- In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
- Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
- Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
SPINACH AND ARTICHOKE PIZZA
My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.
Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 654mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
CRAB-ARTICHOKE PIZZA
I used leftover crabmeat and artichokes from another meal, and this turned out delicious! Enjoy! Fresh pizza dough can often be found in the deli section of supermarkets.
Provided by Laurie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.
- Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese.
- Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.
Nutrition Facts : Calories 541 calories, Carbohydrate 60.5 g, Cholesterol 62.7 mg, Fat 18.5 g, Fiber 3.1 g, Protein 30.9 g, SaturatedFat 5.6 g, Sodium 1496.7 mg, Sugar 6.3 g
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