ARTICHOKE & SHRIMP ALFREDO PIZZA

By AJloves2cook

Cost per recipe*: $14.02.

Cost per serving*: $3.51.

*Based on average retail prices at national supermarkets.

*Nutrition Information per serving*
Calories 560, Calories From Fat 210, Saturated Fat 7g, Trans Fat 0g, Total Fat 23g, Cholesterol 125mg, Sodium 1380mg, Total Carbohydrates 61g, Sugars 3g, Dietary Fiber 5g, Protein 29g, Vitamin A 10%, Vitamin C 40%, Calcium 25%, Iron 25%

Ingredients

• 1 tsp. Bertolli® Classico™ OLIVE OIL
• 1/2 lb. uncooked large SHRIMP, peeled and deveined
• 1/8 to 1/4 tsp. crushed RED PEPPER flakes
• 1 (12-in.) prebaked PIZZA CRUST
• 3/4 cup Bertolli® ALFREDO SAUCE
• 1 jar (12 oz.) marinated ARTICHOKE HEARTS, drained
• 2 Tbsp. chopped drained SUN-DRIED TOMATIES packed in oil
• 1/3 cup shredded MOZZARELLA CHEESE (about 2 oz.)

Preparation

Step 1

*1.* Preheat oven to 450°F.

*2.* Heat *OLIVE OIL* in 10-inch nonstick skillet over medium-high heat and cook *SHRIMP* with *RED PEPPER* flakes, turning once, 2 minutes or until *SHRIMP* turn _pink_.

*3.* Arrange *PIZZA CRUST* on ungreased baking sheet. Evenly top with ½ cup *ALFREDO SAUCE*, then *ARTICHOKES*, *TOMATOES* and cooked *SHRIMP*. Top with remaining *ALFREDO SAUCE*, then sprinkle with *MOZZARELLA CHEESE*. Bake 12 minutes or until *cheese* is melted.