Shrimp, Spinach And Basil Pizza Bianca
A flavorful shrimp and vegetable pizza with basil and cheesy toppings, perfect for a quick, satisfying meal that combines creamy, savory, and fresh flavors.
Ingredients
- 16 oz. cheese flavored Boboli crust ⓘ
- 2 Tbsp. cornstarch ⓘ
- 12 oz. can evaporated milk ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 lb. small cleaned shrimp ⓘ
- 2 1/2 c. sliced mushrooms ⓘ
- 3 c. chopped spinach ⓘ
- 1/2 c. grated, part skim Mozzarella cheese ⓘ
- 1/2 c. grated Provolone cheese ⓘ
Instructions
- Place the Boboli crust on a sprayed cookie sheet.
- Combine cornstarch, evaporated milk, and minced garlic in a small pan.
- Whisk the mixture and bring to a boil.
- Cook for 1 minute; then add salt and pepper.
- Spread the sauce over the crust.
- Heat a nonstick skillet coated with Pam over medium heat.
- Saute the shrimp for three minutes.
- Add the sliced mushrooms to the skillet.
- Saute for 2 minutes.
- Stir in chopped spinach and cook until wilted.
- Drain the spinach mixture.
- Spoon the mixture over the sauce on the crust.
- Sprinkle with oregano and basil.
- Top with grated mozzarella and provolone cheeses.
- Bake at 425°F for 8 minutes or until the cheese melts.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream to the evaporated milk mixture. If you want a bit more flavor, try roasting the mushrooms before adding them to the shrimp. You can also substitute fresh basil with dried if needed, but use less since dried herbs are more concentrated. This pizza pairs beautifully with Fettuccine With Clams And Zucchini for a complete meal.
Serving Suggestions
This Shrimp, Spinach And Basil Pizza Bianca makes a great main dish, but you can serve it alongside a fresh green salad or garlic bread for a complete meal. A light white wine, such as Pinot Grigio, pairs nicely with seafood recipes like this. Consider adding a sprinkle of red pepper flakes for some heat if you like a bit of spice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in a preheated oven at 350°F for about 10-15 minutes until heated through and the cheese is melty again. Avoid using the microwave, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Spinach And Basil Pizza Bianca contains roughly 1675 calories, with 54g protein, 245g carbohydrates, and 53g fat. It is an excellent source of vitamin A (149% of the Daily Value), calcium (140% of the Daily Value), and vitamin D (130% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking to prevent excess moisture. This will help ensure your pizza crust stays crispy.
What can I substitute for the Boboli crust?
If you can't find Boboli crust, you can use a homemade pizza dough or a pre-made thin crust. Alternatively, a cauliflower crust is a great lower-carb option that works well with this recipe.
How can I make this pizza vegetarian?
To make a vegetarian version, simply omit the shrimp and add more vegetables like bell peppers, zucchini, or artichokes. You can also boost flavor with extra herbs and spices to create a satisfying pizza without the seafood.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).