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Nutrition Facts
Serving Size 1 pizza 580g Recipe makes 1 pizza) The following items or measurements are not included below: 7 ounces pizza dough
Calories 628
Calories from Fat 302		(48%)
Amount Per Serving		%DV
	Total Fat 33.6g	51%
	Saturated Fat 16.0g	80%
	Monounsaturated Fat 11.8g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 139mg		46%
Sodium 1369mg		57%
Potassium 1184mg		33%
Total Carbohydrate 49.7g		16%
	Dietary Fiber 5.4g	21%
	Sugars 32.5g
Protein 35.5g		70%
how is this calculated?

Shrimp & Mango Pizza

Recipe #373839 | 35 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: breezermom
May 22, 2009

Delectably sweet & savory Island flavored pizza. Although posted with a refrigerated pizza crust, feel free to make your own or use a Boboli Pizza crust. Just adjust cooking times for your choice.

1 pizza (change servings and units)

Ingredients

6 medium shrimp, peeled and deveined
1 teaspoon extra virgin olive oil
kosher salt
black pepper, freshly ground
7 ounces pizza dough or a Boboli pizza crusts
semolina flour, for dusting
1/2 cup pizza sauce
1 cup mozzarella cheese, grated
1/2 ripe mango, thinly sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 pinches red pepper flakes, plus more for garnish

Directions

1
Preheat oven to 500 degrees.
2
Slice the shrimp in half, lengthwise. Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink and form a "c" shape, about 3 minutes. Season with salt and pepper to suit your taste.
3
Roll out the dough on a lightly floured surface on a 10 inch round, or us a pre-packaged Boboli pizza crust. Place the crust onto a parchment line baking sheet. Spread the sauce onto the pizza, leaving the edges clean for a crust to form.
4
Put half of the cheese on top and spread the shrimp evenly over the pizza. Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top.
5
Sprinkle the pizza with the red pepper flakes adn top with the remaining cheese. Bake the pizza for 15 minutes or until the cheese is melted and slightly brown.
6
Serve immediately with more red pepper flakes sprinkled on top.

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Featured Reviews for This Recipe

From: Starrynews

On Jul 29, 2009

What a great twist on pizza! The blend of flavors was lovely. Since it was just me, I used a tortilla to make a small thin crust pizza and took CraftScout's advice to chop the toppings for ease of eating. Thanks for sharing!

0 people found this review helpful

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From: bluemoon downunder

On Aug 21, 2009

Very tasty pizza that was surprisingly quick to make if you take the eaasy way out as I did and use a prepared crust! I've never eaten mango and shrimps together but enjoy both so was curious how they'd be together: in a single word, YUMMY! Having zero tolerance for anything spicy, I omitted the red pepper flakes. Loved the red and yellow bell peppers with the shrimps and mango. I did add minced garlic - for me a must-be-included ingredient - rosemary and thyme (among my favourite herbs) and, for us, the blend of flavours worked wonderfully well. Thank you, breezermom, for a very different pizza that I'll certainly be making again. Made for 1-2-3 Hit Wonders.

1 person found this review helpful

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From: CraftScout

On Jun 12, 2009

This was excellent, like a Caribbean version of a Hawaiian pizza. The family's only complaints on this were a) there wasn't enough, and b) I needed to chop the ingredients. Big slices of fruits and veggies make a beautiful pizza, but it's a little hard to eat. I loved the combination of flavors. I used my homemade Salsa Di Pomodoro for the sauce, fresh mozzarella slices, and a Boboli crust, as you recommend. Definitely a good choice. Now I see that I will have to make a stock of Boboli Pizza Crust Clone to keep in my freezer for next summer, when mangoes, peppers, and shrimp are all in season! Thank you very much for posting. Made for ZWT5, for the Groovy GastroGnomes.