Sweet Pepper & Shrimp Pizza
Posted: Mon Sep 08, 2008 12:35 pm
Sweet Pepper & Shrimp Pizza
Ingredients:
1/2 yellow pepper, thinly sliced
1/2 orange pepper, thinly sliced
1/2 red pepper, thinly sliced
24 to 30 small, precooked shrimp, thawed
4 6-inch whole wheat tortillas
4 tablespoons Nuttin' Better Sauce
2 to 3 tablespoons grated mozzarella cheese
Preparation:
Preheat oven to 400°F.
Place tortillas onto foil lined baking sheet. Spread 1 to 2 tablespoons sauce on each tortilla. Divide peppers and shrimp onto each tortilla. Sprinkle with cheese.
Bake for 5 to 10 minutes. Serve immediately. Makes 4 pizzas
Nuttin' Better Sauce
This versatile spread can be used on its own, on a platter with cheese and vegetables, blended into dips and as a healthy ingredient in many savory dishes.
Ingredients:
1 roasted red pepper
1/2 cup dry bread crumbs
1 large garlic clove, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 cup pecan halves
1/4 cup canola oil
Salt to taste
Preparation:
Add red pepper, bread crumbs, garlic, lemon juice, cumin, red pepper flakes, and pecans to food processor. Pulse once or twice just to blend ingredients.
Add canola oil and blend ingredients to form smooth consistency. Add salt to taste. Sauce can be stored in refrigerator, covered, for up to one week. Makes 1 1/4 to 1 1/2 cups
Ingredients:
1/2 yellow pepper, thinly sliced
1/2 orange pepper, thinly sliced
1/2 red pepper, thinly sliced
24 to 30 small, precooked shrimp, thawed
4 6-inch whole wheat tortillas
4 tablespoons Nuttin' Better Sauce
2 to 3 tablespoons grated mozzarella cheese
Preparation:
Preheat oven to 400°F.
Place tortillas onto foil lined baking sheet. Spread 1 to 2 tablespoons sauce on each tortilla. Divide peppers and shrimp onto each tortilla. Sprinkle with cheese.
Bake for 5 to 10 minutes. Serve immediately. Makes 4 pizzas
Nuttin' Better Sauce
This versatile spread can be used on its own, on a platter with cheese and vegetables, blended into dips and as a healthy ingredient in many savory dishes.
Ingredients:
1 roasted red pepper
1/2 cup dry bread crumbs
1 large garlic clove, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 cup pecan halves
1/4 cup canola oil
Salt to taste
Preparation:
Add red pepper, bread crumbs, garlic, lemon juice, cumin, red pepper flakes, and pecans to food processor. Pulse once or twice just to blend ingredients.
Add canola oil and blend ingredients to form smooth consistency. Add salt to taste. Sauce can be stored in refrigerator, covered, for up to one week. Makes 1 1/4 to 1 1/2 cups