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Ingredients
- 1 (16-ounce) Italian cheese-flavored pizza crust (such as Boboli)
- 2 tablespoons cornstarch
- 1 (12-ounce) can evaporated fat-free milk
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1 pound small shrimp, peeled and deveined
- 2 1/2 cups sliced mushrooms
- 3 cups chopped spinach
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/2 cup (2 ounces) grated sharp provolone cheese
Preparation
Step 1
Preheat oven to 425°.
Place crust on a baking sheet; set aside.
Combine cornstarch, milk, and garlic in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Stir in salt and pepper. Spread sauce over crust.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; sauté shrimp 3 minutes. Add mushrooms; sauté 2 minutes. Stir in spinach; cook 1 minute or until spinach wilts. Drain. Spoon shrimp mixture over sauce. Sprinkle with oregano and basil. Top with cheeses. Bake at 425° for 8 minutes or until cheese is melted.