SHRIMP PIZZA

You can easily buy cocktail sauce, but it comes together so quickly (and you likely have the ingredients on hand), it’s worth making your own.

Makes 6 servings

Total time: 30 minutes

BEAT:

8 oz. cream cheese, room temperature

1 Tbsp. each Worcestershire sauce and mayonnaise

1 Tbsp. + 2 tsp. lemon juice, divided

1 tsp. garlic powder

COMBINE:

1/3 cup ketchup

2 Tbsp. prepared horseradish

1 tsp. Worcestershire sauce

PRESS:

1 refrigerated pizza dough (11 oz.), such as Pillsbury

2 Tbsp. olive oil, divided

2 tsp. Italian seasoning, divided

MEANWHILE, SAUTÉ:

1 cup thinly sliced red onions

11/2 cups halved grape tomatoes

2 cans tiny shrimp

(4 oz. each), drained

1 Tbsp. minced garlic

Salt and black pepper to taste

2 Tbsp. grated Parmesan

2 Tbsp. chopped parsley

Preheat oven to 425°. Coat a baking sheet with nonstick spray.

Beat cream cheese, 1 Tbsp. Worcestershire, mayonnaise, 2 tsp. lemon juice, and garlic powder with a hand mixer on medium speed until smooth.

Combine ketchup, horseradish, remaining 1 Tbsp. lemon juice, and

1 tsp. Worcestershire for the sauce.

Press dough into prepared baking sheet; brush with 1 Tbsp. oil and sprinkle with 1 tsp. Italian seasoning. Bake crust until golden brown, 10–12 minutes.

Meanwhile, sauté onions in remaining 1 Tbsp. oil in a sauté pan over medium heat until softened, about 3 minutes. Stir in tomatoes, shrimp, garlic, and remaining 1 tsp. Italian seasoning; cook until shrimp are heated through, 2–3 minutes, then season with salt and pepper.

Spread cream cheese mixture over crust; top with sauce, shrimp mixture, Parmesan, and parsley.

Cut pizza into squares and serve.

Per serving: 418 cal; 22g total fat (10g sat);

137mg chol; 944mg sodium; 38g carb (1g fiber,

10g total sugars); 16g protein