Shrimp and Pancetta Pizza

A refrigerated pizza crust is the base for exceptionally delicious toppings, including pancetta, an Italian bacon.

  • prep time 20 min
  • total time 30 min
  • ingredients 9
  • servings 16

Ingredients

1/4
lb. frozen cooked salad shrimp, thawed
1
tablespoon extra-virgin olive oil
1
clove garlic, minced
1
(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
3
oz. sliced pancetta or 3 slices bacon
1/2
cup Alfredo pasta sauce
5
oz. (1 1/4 cups) shredded mozzarella cheese
1
medium Italian plum tomato
3
tablespoons fresh Italian (flat-leaf) parsley leaves
  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. In medium bowl, mix thawed shrimp, oil and garlic until coated; set aside.
  • 2 Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 14x9-inch rectangle. Bake at 400°F. for 6 to 8 minutes or until edges are light golden brown.
  • 3 Meanwhile, in 8-inch skillet, cook pancetta over medium heat until crisp; drain on paper towels.
  • 4 Remove partially baked crust from oven. Spread Alfredo sauce over crust. Sprinkle with mozzarella cheese. Return to oven; bake 6 to 10 minutes or until cheese is melted and edges are golden brown. Meanwhile, chop pancetta, seed and finely chop tomato, and chop parsley.
  • 5 Remove pizza from oven. Top pizza evenly with shrimp, pancetta and tomato. Return to oven; bake an additional 3 minutes or until shrimp is thoroughly heated. Sprinkle with parsley. Cut into squares. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    150
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    340mg
    340%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    10%;
    Exchanges:
    1 Starch; 1 Lean Meat; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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