1 (16-ounce) prepared deep-dish pizza crust
1/4 cup light mayonnaise
1 tablespoon pesto sauce
1/2 teaspoon Italian seasoning, divided
1 1/2 cups shredded Italian-blend cheese, divided
1/4 cup roasted red peppers
6 ounces crab flake-style surimi (or crabmeat)
8 ounces cooked shrimp (thawed, if needed)
1 cup pre-sliced baby portabella mushrooms (rinsed)
4–6 fresh basil leaves (rinsed)
1. Preheat oven 450°F. Place pizza crust on baking sheet (or pizza pan); coat crust with cooking spray.
CALORIES (per 1/6 recipe) 478kcal; FAT 19g; CHOL 106mg; SODIUM 609mg; CARB 48g; FIBER 4g; PROTEIN 28g; VIT A 14%; VIT C 13%; CALC 27%; IRON 15%
Caesar Side Salad
10 ounces European salad blend
1/3 cup Caesar salad dressing
1/2 cup seasoned croutons
1/4 cup shredded Parmesan cheese
1. Place salad blend in salad bowl. Add dressing and toss to mix well.
2. Top with croutons and sprinkle with cheese. Serve.
CALORIES (per 1/4 recipe) 160kcal; FAT 14g; CHOL 5mg; SODIUM 370mg; CARB 6g; FIBER 1g; PROTEIN 4g; VIT A 15%; VIT C 15%; CALC 8%; IRON 2%
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Utensils & Cookware
To get that flavored-crust taste, brush finished pizza with melted butter and sprinkle with grated Parmesan cheese.
Recipe Version R-08/06-0002