This unique pizza combines the savory richness of mixed seafood with a creamy, herbaceous vegetable sauce. The base is a nutritious 14-inch oat bran crust, topped with tender clams and tiny shrimp. The sauce is crafted from sautéed broccoli, mushrooms, and onions, blended with low-fat milk and reduced-fat cream cheese for a smooth, velvety texture that contrasts beautifully with the crispy crust. Fresh oregano and cilantro add bright, aromatic notes that cut through the richness. ItâÂÂs a satisfying, protein-packed meal perfect for dinner parties or a special family night in. The combination of texturesâÂÂcrunchy vegetables, soft seafood, and chewy crustâÂÂmakes every bite interesting and delicious.
Pizza With Mixed Seafood
Description
This unique pizza combines the savory richness of mixed seafood with a creamy, herbaceous vegetable sauce. The base is a nutritious 14-inch oat bran crust, topped with tender clams and tiny shrimp. The sauce is crafted from sautéed broccoli, mushrooms, and onions, blended with low-fat milk and reduced-fat cream cheese for a smooth, velvety texture that contrasts beautifully with the crispy crust. Fresh oregano and cilantro add bright, aromatic notes that cut through the richness. ItâÂÂs a satisfying, protein-packed meal perfect for dinner parties or a special family night in. The combination of texturesâÂÂcrunchy vegetables, soft seafood, and chewy crustâÂÂmakes every bite interesting and delicious.Ingredients
Directions
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Preheat oven to 425 degrees F (218ðC).
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In a medium-sized frying pan, heat the vegetable oil over medium heat.
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Add the broccoli florets, sliced stems, mushrooms, and chopped onion. Sauté for 5 minutes until vegetables begin to soften.
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Stir in the chopped fresh oregano and cilantro.
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Remove the pan from heat.
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Stir in the low-fat milk and softened cream cheese.
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Allow the residual heat to soften the cream cheese, then mash until a smooth sauce forms.
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Place the unbaked 14-inch oat bran pizza crust on a baking sheet.
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Arrange the drained clams and tiny shrimp evenly over the crust.
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Spoon the creamy vegetable mixture over the seafood.
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Season with salt to taste.
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Bake for 20 minutes, or until the toppings are lightly browned and the crust is deep brown on the underside.
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Remove from oven and sprinkle with freshly ground pepper.
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Let cool for a few minutes, then cut into 8 slices and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 33.1kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crust crispiness.
Substitutions: If oat bran crust is unavailable, substitute with a standard whole wheat or gluten-free pizza crust. Frozen broccoli and mushrooms can be used for convenience; ensure they are thawed and drained well to prevent a soggy crust.
Tip: For a richer sauce, use full-fat cream cheese. If you prefer a spicier kick, add red pepper flakes to the vegetable mixture before spreading.
Original recipe shared by Allison Cozzi in 1987.
