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Mushroom and Shrimp Pizza

Mushroom and Shrimp Pizza

This recipe is Childhood Obesity Approved!

Gorgonzola cheese adds a special flavour and since it is so creamy it melts nicely on the pizza. If it is too strong for your taste substitute white old cheddar, feta or just increase the Italian cheese blend.

Prep Time 10 mins.
Cook Time 15 mins.

method method

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.

Nutritional Information:
Per Serving
Calories: 250
Sodium: 657 mg
Protein : 15.4 g
Fat: 12.5 g
Carbohydrates: 20.0 g
Dietary Fibre: 1.1 g

Ingredients Ingredients


12”(30 cm) pre-baked pizza crusts or flatbread



can (7.5 oz/213 mL) basil and garlic tomato sauce


8 oz

frozen baby shrimp, thawed

250 g

8 oz

sliced fresh Mushrooms 

250 g

1 cup diced sweet yellow or red peppers 250 mL
3 cups shredded Italian blend or mozzarella cheese 750 mL
1 cup crumbled Gorgonzola or blue cheese 250 mL