New Orleans Andouille Shrimp Pizza

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Kitchen Tested

Prep 25 min
Total 45 min
Ingredients 7
Servings 8

Shrimp and sausage dance with flavor in a super easy jazzed up, homemade pizza.

By Pillsbury Kitchens

Updated August 28, 2014

Bake-Off® Contest 47, 2014

Victoria Potts

Palmyra, Pennsylvania

Ingredients

1

can Pillsbury™ refrigerated thin 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)

Steps

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.
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.
3

Top partially baked crust with sausage mixture; sprinkle with cheese.
4

Bake 7 to 18 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 250

% Daily Value

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;