New Orleans Andouille Shrimp Pizza Recipe

Ingredients

1

                        can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

2

tablespoons Crisco® 100% Extra Virgin Olive Oil

2

cups diced eggplant

1

cup diced red bell pepper (1 medium)

1

package (12 to 13.5 oz) smoked spicy sausage (andouille or kielbasa), sliced

1/2

lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed, cut into thirds

8

oz provolone cheese, shredded (2 cups)

Preparation

Heat oven to 400°F. Spray 15x10x1-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 6 minutes.

In 12-inch skillet, heat oil over medium-high heat. Add eggplant and bell pepper; cook 4 to 5 minutes, stirring occasionally, until tender. Drain, if necessary. Return to skillet. Add sausage and shrimp; cook 2 to 3 minutes or until heated.

Top partially baked crust with sausage mixture; sprinkle with cheese.

Bake 7 to 18 minutes or until crust is golden brown and cheese is melted.