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New Orleans Andouille Shrimp Pizza

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Pillsbury Kitchens
Updated Aug 28, 2014
Bake-Off® Contest 47, 2014
Victoria Potts
Palmyra, Pennsylvania
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Shrimp and sausage dance with flavor in a super easy jazzed up, homemade pizza.

New Orleans Andouille Shrimp Pizza

  • Prep Time 25 min
  • Total 45 min
  • Ingredients 7
  • Servings 8
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Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil
  • 2 cups diced eggplant
  • 1 cup diced red bell pepper (1 medium)
  • 1 package (12 to 13.5 oz) smoked spicy sausage (andouille or kielbasa), sliced
  • 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed, cut into thirds
  • 8 oz provolone cheese, shredded (2 cups)

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 15x10x1-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 6 minutes.
  • Step 
    2
    In 12-inch skillet, heat oil over medium-high heat. Add eggplant and bell pepper; cook 4 to 5 minutes, stirring occasionally, until tender. Drain, if necessary. Return to skillet. Add sausage and shrimp; cook 2 to 3 minutes or until heated.
  • Step 
    3
    Top partially baked crust with sausage mixture; sprinkle with cheese.
  • Step 
    4
    Bake 7 to 18 minutes or until crust is golden brown and cheese is melted.

Nutrition

430 Calories
28g Total Fat
22g Protein
23g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
110mg
36%
Sodium
1140mg
47%
Potassium
260mg
7%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
5g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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