Following a failed after work outting attempt, I found myself at home, hungry with few options that didn’t involve pasta, rice or red meat. I stared at my fridge with both doors open searching for something to have for dinner. Then it hit me – Pizza. It only took twenty minutes to make. Five minutes prep and 15 minutes in the oven. Easy.
Preheat oven to 400 degrees.
Grease a baking sheet (I used olive oil spray)
Unroll dough on baking dish and spray with olive oil
Sprinkle mozzarella and romano cheese
Arrange shrimp on the pizza, layer spinach on top, followed by mushrooms then mozzarella and Romano cheese.
Bake for 15 minutes.
I was so tired last night that I forgot to post my Bow Tie Pasta with Shrimp in a Lemon Butter Sauce recipe. It’s basically a super easy pasta dish that really doesn’t take more than 30 minutes. Honestly, you won’t believe it until you see it. While I should be staying away from anything and everything pasta, bread and rice, it was a perfect first day back to work after a three-day weekend dinner. I fell asleep shortly after rinsing out my bowl.
Shrimp Bow Tie Pasta with Lemon Butter Sauce
Ingredients
2 cups Frozen Cooked Shrimp
2 cups Bow Tie Pasta
Dried Rosemary, to taste
Dried Oregano, to taste
¼ cup I can’t Believe it’s Not Butter Light
Lemon Pepper, to taste (I usually use a lot)
Directions
Boil pasta as directed
In a medium saucepan heat shrimp, add lemon pepper
Then melt in the I Can’t Believe it’s Not Butter Light
Add rosemary and oregano, to taste
Drain pasta, mix together shrimp/sauce and pasta.
Greasy, thick crust pizzas are out. Artisan pizzas are in. I prefer thin crust pizzas with exotic toppings – anything from various cheeses to veggies not usually found on pizzas. Tonight, I was in the mood for something easy, filling and healthy. The following is my creation, a fuse between salad and pizza. The leafy greens really give it the “healthy” feel. That way, I don’t feel so bad about inhaling the carbs.
Shrimp Salad Pizza
I decided to take it upon myself to not only put the pizza together, but make the dough as well. I remember when I was younger my mom made dough at home. It looked easy enough. The dough didn’t take too long. Luckily we weren’t starving. We just had a late dinner.
Ingredients
Pizza Dough (recipe below)
Zucchini
Shredded Mozarella
Roma Tomatoes, sliced
Frozen Shrimp, cooked
Mixed Greens
Tomato Sauce (I use Prego)
Directions
Cut zucchini into ½ inch slices
Cut tomatoes into ½ inch thick slices
Place tomatoes and zucchini on a baking sheet
Coat with olive oil, and bake for 15 minutes on 425 degrees. (I suggest roasting the veggies while the dough rises)
Brush olive oil on the dough, add a thin layer of tomato sauce and cheese, then carefully place vegetables and shrimp on the pizza dough, cover with cheese.
Bake for 20 minutes, on 350 until brown.
Add mixed greens before serving.
Dough Recipe
Ingredients
1 (.25 ounce) package Active Dry Yeast
1 cup Warm Water
2 cups Flour
2 tablespoons Olive Oil
1 teaspoon Salt
2 teaspoons Sugar
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups flour, olive oil, salt, and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed.
Cover and rise until doubled in volume, about 30 minutes.
Turn dough out onto a well floured surface.
Form dough into a round and roll out into a pizza crust shape.
