Recipe by Corissa
"This is a great summertime pizza, because it is light and it can be served hot or cold."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
cream cheese, softened
grated Parmesan cheese
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (10 ounce) container
refrigerated pizza dough
red bell pepper, sliced
red onion, sliced
2 (6.5 ounce) cans
small shrimp, drained
I used Boboli premade crust and baked that crust at 425 for 10 minutes with the olive oil, Italian seasoning and parmesan cheese. I then followed the recipe. I cut it in small pieces and served it at two parties and everyone asked for the recipe.
I do not think this pizza is light. I didn't even used the entire amount of cream cheese mixture and found it quite heavy. It has a good flavor but in my opinion, the garlic needs to be roasted first. It was way too strong. Also, I would prefer the mixture to be heated up rather than just eaten cold with the hot onions, peppers and shrimp on top. Overall, a decent and different pizza but not perfect as written.
I loved this recipe! I did not follow it exactly because I had shrimp and salmon which was already cooked and seaseoned (nor would I ever buy canned shrimp), but the spinach/garlic/parm/mayo combination was AWESOME! I added some mozzarella cheese to that mixture, but only a handful, I cooked the pizza with the shrimp and salmon on top, and sprinkled a little more mozzarella on too, because it was weird to me, having a pizza with no cheese in top. The spinach-cream cheese-parm-garlic-mayo mixture was a lot, enough for my two pizzas (which I bake in cast iron skillets because its more like PizzaHut pan pizza).
Very yummy. I used a generous amount of Seven Seas salad dressing on the crust for extra flavor. I also used an already made pie crust, and because I like typically like my pizza hot, I layered everything, then cooked the pizza. If I had to do it over again, I would cook the crust first, then layer, and place in the oven again to give the crust more crunch.However, I did have did eat the pizza cold for lunch leftovers at work, and it was still yummy.
Really enjoyed this recipe! The second time I made it, I only used about half as much of the cream cheese mix as the reipe called for, and added some shredded Monterey jack to the top before baking the whole thing for 15 min. The flavors come together perfectly, and the Italian herbs make the kitchen smell like heaven. This is a new addictive favorite!
Didn't exactly follow the recipe but it was delicious...
I added lemon juice when cooking the shrimp and extra cheese on top of the whole shebang
Very good and different! I will make it again! I followed the exact recipe. Everyone in my family loved it.
I put the ingredients in the oven, as the idea of eating cold pizza didn't sit well with me. Next time I'll definitely reduce the amount of cream cheese and instead sprinkle mozzarella on top for a cheesier taste. I added a lot more spices, since the Italian dressing seemed too plain for my liking. It's a great recipe, fast and tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 212
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
See how to make grill-free New Orleans-style barbequed shrimp.
See how to make simple sauteed shrimp with spicy tomato sauce.