Hands Down the BEST Pizza Ever!

As many of you know we have instituted Friday Pizza Nights in our household. We've been trying several combinations of ingredients for our pizzas, but this is the absolute best version Ben has made so far. He used fresh cooked shrimp, fresh portabella mushrooms and spinach. It tasted very gourmet and I'd happily pay $30 for the entire pizza. It was perfectly crunchy. By brushing the pizza crust with olive oil and pre-baking it for about 5 minutes, then adding all the toppings and baking for another 15 minutes, ensured a perfect balance of crispy and chewy crust.

Shrimp, Spinach & Mushroom Pizza

1/2 lb. cooked peeled, deveined shrimp
1 (10 ounce) package frozen chopped spinach, thawed and drained
White pizza sauce (recipe below)
1 (6 ounce) can sliced mushrooms, drained
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 unbaked pizza crusts
1 tablespoons olive oil

Preheat the oven to 450 degrees F (175 degrees C). Spread pizza crusts out onto baking sheets or pizza pans.

Place the shrimp, spinach and white sauce in a saucepan, and warm over medium heat. Stir occasionally. Spread 1tablespoon of olive oil onto each pizza crust. Spoon the shrimp and spinach mixture onto crust. Top pizza with the mozzarella cheese and Parmesan cheese. Sprinkle mushrooms on top.

Bake for 20 minutes in the preheated oven, or until the bottom is nicely browned.

White Pizza Sauce
1 1/2 tbsp cornstarch
3/4 cup evaporated skim milk
1/2 cup shredded reduced sodium Swiss cheese (2 ounces)
2 tbsp Chablis or other dry white wine
1/4 tsp garlic powder (or use fresh to taste!)
1/4 tsp ground white pepper

Combine cornstarch and milk in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Stir in Swiss cheese, dry white wine, garlic powder (or minced or pressed fresh!) and ground white pepper. Spread sauce evenly over Pizza Crust.