Place crusts on pizza pans or baking sheets; spread tomato sauce evenly over both crusts. Drain and pat shrimp dry; arrange mushrooms, shrimp, and peppers on top; sprinkle with cheeses. Bake on lower racks in 425°F (220°C) oven 12 to 15 minutes or until crusts are brown and crisp on bottom.
Makes 16 slices pizza
1. 8 oz (250 g) sliced mushrooms yields 4 cups (1L) sliced mushrooms.
2. 8 oz (250 g) baby shrimp yields 1 ½ cups (375 mL).
3. If baking 2 crusts at same time, on 2 racks, reverse the positions half way through the baking time, so that bottom of crusts will brown and crisp OR use a convection oven.
Variation: Substitute drained, thick salsa for tomato sauce or choose a spicy tomato sauce. Omit Gorgonzola cheese and substitute 4 cups (1 L) Monterey Jack for Italian blend cheese.
Sodium: 657 mg
Protein : 15.4 g
Fat: 12.5 g
Carbohydrates: 20.0 g
Dietary Fibre: 1.1 g