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Shrimp Mini Pizzas Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||2 Cup (32 tbs) (105 To 115 Degree F)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||5 1⁄4 Cup (84 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Italian seasoning||1 1⁄2 Teaspoon|
|Canned small shrimp||13 1⁄2 Ounce, drained (3 Cans, 4 1/2 Ounces Each)|
|Onion||1 Medium, chopped to make 1/2 cup|
|Sliced ripe olives||3⁄4 Cup (12 tbs)|
|Green pepper||1⁄2 Large, chopped|
|Shredded mozzarella cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 4553 Calories from Fat 1247
% Daily Value*
Total Fat 143 g219.4%
Saturated Fat 46.9 g234.4%
Trans Fat 0 g
Cholesterol 205.9 mg
Sodium 10592.9 mg441.4%
Total Carbohydrates 584 g194.6%
Dietary Fiber 36.4 g145.7%
Sugars 45.3 g
Protein 232 g463.3%
Vitamin A 84.5% Vitamin C 197.7%
Calcium 212.6% Iron 243.6%
*Based on a 2000 Calorie diet
Stir in oil, sugar, salt and 4 cups of the flour; beat until smooth.
Turn dough onto floured surface.
Knead in enough remaining flour to make dough easy to handle; knead until smooth, 3 to 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 45 minutes.
Heat oven to 400°.
Mix tomato sauce and Italian seasoning.
Punch down dough; divide in half.
Roll each half into rec- tangle, 16x12 inches, on lightly floured surface.
Cut each rectangle into twelve 4-inch circles; place circles on un- greased baking sheet.
Pinch edge of each circle to form a ridge.
Spoon 1 tablespoon of the tomato sauce mixture onto each pizza.
Layer each pizza with remaining ingredi- ents.
(Pizzas can be prepared and refrigerated up to 3 hours before baking.) Bake until cheese is brown and bub- bly,