Yield: 4 Servings
|1 can||(10-ounce) refrigerated pizza crust|
|¼ cup||Chopped macadamia nuts|
|8 ounces||Small shrimp; fresh or frozen, peeled and deveined and cooked|
|1 tablespoon||Fresh lime juice|
|1 teaspoon||Serrano chili; finely chopped (or jalapeno)|
|¼ teaspoon||White pepper|
|½ cup||Mango; peeled and chopped|
|½ cup||Kiwi fruit; peeled and chopped (one kiwi)|
|½ cup||Chopped red bell pepper|
|½ cup||Pineapple tidbits; drained|
|¼ cup||Thinly sliced green onions; may be doubled|
|¼ cup||Chopped red onion; may be doubled|
|⅓ cup||Chopped fresh cilantro|
|8 ounces||Cream cheese; softened|
|6||Red bell pepper rings; optional|
|Fresh cilantro sprigs; optional|
Heat oven to 425 degrees. Grease 12-inch pizza pan or 13-by- inch pan.
Unroll dough; place in prepared pan. Starting at center, press out dough with hands. Press nuts around edge. Bake for 8 to 12 minutes or until golden brown.
Cool 10 to 15 minutes.
Meanwhile, in large bowl, combine shrimp, lime juice, chili, salt and pepper; mix well. Let stand to marinate while chopping fruits and vegetables. Add mango, kiwi fruit, chopped bell pepper, pineapple, green onions, red onion and cilantro; mix well.
Spread cream cheese evenly over cooled baked crust. Spoon shrimp mixture over cream cheese press lightly. Garnish with bell pepper rings and cilantro sprigs. 8 servings.
TIP When handling chilies: wear plastic or rubber gloves to protect hands.
Do not touch face or eyes.
PER SERVING: 280 calories, 14 grams fat, 410 milligrams sodium, 85 milligrams cholesterol. Dietary exchanges: 1 starch, ½ fruit, ½ very lean meat, 2-½ fat or 1-½ carbohydrate.
>mc from Pat Hanneman (Kitpath) feb 98.
Notes: This dish was Riverside's Sharon Ogawa's entry that made the final cut in Pillsbury's Bake-Off (1998). It is a Hawaiian-style pizza. The crust is studded with chopped macadamia nuts. The base is made of cream cheese topped with chopped chilies, tropical fruit, shrimp and more nuts.
Recipe by: Sharon Ogawa, Riverside, CA (Pillsbury)* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 25, 1998