New Orleans Andouille Shrimp Pizza

Makes 8 servingsEndTextStartText

Nonstick cooking spray

1 can Pillsbury refrigerated thin pizza crust

2 tablespoons extra virgin olive oil

2 cups diced eggplant

1 cup diced red bell pepper (1 medium)

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

1/2 pound cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed, cut into thirds

8 ounces provolone cheese, shredded (2 cups)EndTextStartText

1. Heat oven to 400 degrees. Spray 15-by-10-by-1-inch pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 6 minutes.

2. 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.

3. Return to skillet. Add sausage and shrimp; cook 2 to 3 minutes or until heated.

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

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

Per serving: 496 calories; 27 grams protein; 32 grams carbohydrates; 4 grams sugar; 29 grams fat; 115 milligrams cholesterol; 997 milligrams sodium; 2 grams dietary fiber.