Shrimp and Pineapple Pizza
User Reviews
5
-
Servings
4
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Calories
536 kcal
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Course
Main Course
Shrimp and Pineapple Pizza
Description
Shrimp and Pineapple Pizza offers a distinctive mix of seafood and tropical sweetness atop a thin pizza crust. The recipe uses Monterey Jack cheese as a creamy base with Parmesan for an extra layer of savory sharpness. Red onions contribute a subtle bite while pineapple tidbits add bursts of juice and fruitiness. Brushing the crust with olive oil before adding toppings helps achieve a golden, crispy base. Baking the pizza at 500 degrees for about 10 minutes crisps the crust and melts the cheese thoroughly. Fresh cilantro scattered on the finished pizza adds a bright, herbaceous note that complements the other flavors.
Because the shrimp are pre-cooked, the pizza comes together quickly and avoids overcooking the seafood. This pizza can be sliced and served as a casual meal or snack, providing a combination of protein, fruit, and cheese in each wedge. For those preparing homemade or raw dough, par-baking the crust first prevents sogginess under the moist toppings. This method allows for a well-textured and flavorful pizza that highlights the shrimp and pineapple pairing, which is less common than traditional toppings but offers a balanced sweet and savory profile.
Ingredients
- 10 ounce pizza crust see note, thin crust, Boboli brand
- 1 tablespoon olive oil
- 2 cups Monterey jack cheese shredded
- ⅓ cup red onion peeled and chopped
- ¼ cup pineapple tidbits drained
- 25 Shrimp peeled & deveined, tail-off, cooked
- 3 tablespoons Parmesan Cheese grated
- cilantro chopped, for garnish, fresh
Instructions
- Preheat oven to 500 degrees
- Brush olive oil on pizza crust
- Sprinkle crust with monterey jack cheese
- Top with shrimp, pineapple, red onion, and parmesan cheese
- Bake 8-10 minutes or until crust is deep golden and cheese is melted (10 minutes was good for me)
- Sprinkle with chopped cilantro
- Cut into wedges
- Enjoy
Notes
- Use pre-cooked shrimp and pre-made pizza crust to speed up preparation time.
- Par-bake raw pizza dough for 6-8 minutes before adding toppings to prevent sogginess.
- Drain pineapple thoroughly to avoid excess moisture on the pizza.
- Fresh cilantro added after baking enhances the pizza's flavor without overpowering it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 536kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 153mg | 51% |
| Sodium | 887mg | 37% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 511mg | 51% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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