Jans Shrimp And Artichoke Pizza Recipes

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JAN'S JALAPENO POPPER PIZZA



Jan's Jalapeno Popper Pizza image

All the goodness of jalapeno poppers in a pizza topping.

Provided by What's for dinner, mom?

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 13

8 slices bacon, cut into 1-inch pieces
¾ cup chopped onion
2 cloves garlic, chopped
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) package reduced-fat cream cheese, cut into cubes
¼ cup sour cream
1 prepared 16-inch pizza dough pastry
1 cup shredded mozzarella cheese, or more to taste
½ cup shredded reduced-fat Cheddar cheese
4 jalapeno peppers, sliced into thin rings
1 tablespoon dried parsley flakes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
  • Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
  • Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
  • Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 22.3 g, Cholesterol 43.7 mg, Fat 15.6 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 7.8 g, Sodium 689.1 mg, Sugar 3 g

PIZZA WITH SHRIMP, BACON AND ARTICHOKE HEARTS



Pizza With Shrimp, Bacon and Artichoke Hearts image

Homemade pizza is meant to be imperfect, Sam Sifton argued in 2009, in bringing this recipe to The Times. "Your pizza may look a little funny," he wrote. "It may be ovoid, crackly in parts. It may have soft spots. But it will still be pizza, and it will still be delicious, and in these parlous times, it is cheap to boot." But, still, it's worth making - and topping as you please. Do as Chris Schlesinger, formerly of the East Coast Grill in Cambridge, Mass., does, and add shrimp and artichoke hearts to a flatbread. This recipe takes that idea one step further, studding the flatbreads with Asiago cheese for richness and depth. It may not be a perfect pie, but who needs perfection when you have deliciousness?

Provided by Sam Sifton

Categories     dinner, pizza and calzones, main course

Time 1h10m

Yield Serves 2

Number Of Ingredients 12

1 tablespoon butter
8 ounces fresh shrimp, peeled and deveined
1 teaspoon minced garlic
Kosher salt
4 thick slices bacon, cut into 1/4-inch-thick matchsticks
1 ball pizza dough (see above)
Flour, for dusting
6 cooked artichoke hearts, quartered
4 to 6 ounces sliced semisoft Asiago cheese
2 tablespoons fresh oregano, roughly chopped
Extra-virgin olive oil, to drizzle
Freshly cracked black pepper

Steps:

  • At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
  • Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.
  • Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
  • Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.

Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 30 grams, Carbohydrate 80 grams, Fat 60 grams, Fiber 13 grams, Protein 63 grams, SaturatedFat 25 grams, Sodium 2824 milligrams, Sugar 4 grams, TransFat 0 grams

JAN'S SHRIMP AND ARTICHOKE PIZZA



Jan's Shrimp and Artichoke Pizza image

This good-for-you, yummy pizza recipe is from my wonderful step-mother, Jan. She's a great cook and eats very healthy - this is one of my favorite healthy recipes that she makes! It is fast, easy, and good enough to serve to company. A nice salad makes a complete meal!

Provided by Helping Hands

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 can frozen pillsbury pizza dough
6 ounces cooked peeled shrimp
1 (5 ounce) bottle basil pesto
1 (10 ounce) can quartered artichoke hearts
8 ounces shredded mozzarella cheese
1 (4 ounce) can sliced ripe olives

Steps:

  • Preheat oven to 400 degrees.
  • Spray cookie sheet with cooking spray.
  • Roll out pizza dough on cookie sheet.
  • Spread with entire bottle of Basil Pesto.
  • Place shrimp evenly on pizza.
  • Add artichoke hearts and black olives.
  • Sprinkle with cheese.
  • Bake in oven for 15-18 mins.

Nutrition Facts : Calories 374.7, Fat 18, SaturatedFat 8.1, Cholesterol 112.6, Sodium 912.5, Carbohydrate 33.1, Fiber 19.2, Sugar 1.9, Protein 29.5

SHRIMP ARTICHOKE HEART PIZZA



Shrimp Artichoke Heart Pizza image

This easy shrimp and artichoke heart pizza is a change of pace from the usual.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 7

1 (12 inch) prepared pizza crust
1 cup CONTADINA® Original Pizza Sauce
1 ½ cups shredded mozzarella cheese, divided
1 cup cooked, medium shrimp
¾ cup marinated artichoke hearts, drained and sliced
½ cup sliced red bell pepper
2 tablespoons chopped fresh parsley

Steps:

  • Spread pizza sauce over crust to within 1 inch of edge.
  • Sprinkle with half of cheese; top with shrimp, artichoke hearts, bell pepper and remaining cheese.
  • Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 30 g, Cholesterol 49.8 mg, Fat 7.2 g, Fiber 2 g, Protein 16.5 g, SaturatedFat 3.2 g, Sodium 656.6 mg, Sugar 2.4 g

CROCK POT SHRIMP AND ARTICHOKE DIP OR CRAB AND ARTICHOKE DIP



Crock Pot Shrimp and Artichoke Dip or Crab and Artichoke Dip image

This is so perfect for entertaining or to serve on Game Day. This dip stays soft and warm the whole time, doesn't get cold and solidified like many other artichoke dips I have made. You can make either the shrimp version or the crab version, or even substitute clams if you prefer. Also, I have added a small can of drained water chestnuts on occasion. ** Also, I use my small slow cooker for this recipe and just leave it on all day - think it's a 2 quart cooker ** One more note - one of my girlfriends loved this so much that she made the recipe as is and served it over linguini for Sunday Pasta.

Provided by BlondieItaliana

Categories     Spreads

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 12

Pam cooking spray (I use the Pam Olive Oil spray to coat the crock pot before adding ingredients)
1 cup crabmeat (lump crabmeat or imitation crabmeat)
1/2 cup parmesan cheese (grated)
1 onion, chopped (1 small onion chopped & microwaved with 1 teaspoon olive oil for about 1 minute or 4 medium green on)
2 (6 ounce) jars marinated artichoke hearts, drained & chopped (I use Rienzi or Cento Brand & pulse them a few times in processor)
2/3 cup frozen chopped spinach, thawed & drained well
1 (8 ounce) package cream cheese, cubed
1/2 red bell pepper, chopped
1/2 cup monterey jack cheese, shredded
4 ounces black olives, drained (sliced black olives)
salt & pepper
1 teaspoon lemon juice

Steps:

  • Spray inside of slow cooker with cooking spray.
  • Add all ingredients to slow cooker and combine. Cover.
  • Cook on low 1 or 2 hours.
  • Stir until well blended after cooking.
  • You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
  • Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.

SHRIMP WITH ARTICHOKES



Shrimp With Artichokes image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 9

8 small or 5 medium-size artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley
3 large cloves garlic, chopped
2 tablespoons flour
Salt and freshly ground black pepper
16 jumbo shrimp, peeled and de-veined
1/2 cup dry white wine

Steps:

  • If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
  • Drain the artichoke pieces.
  • Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
  • When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
  • Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams

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