Pizza with Mixed Seafood

Skip the red sauce. This seafood pizza builds its base from a cream cheese sauce made by mashing softened reduced-fat cream cheese with milk right in the pan with sauteed broccoli, mushrooms, onion, oregano, and cilantro. Clams and tiny shrimp go directly on the oat bran crust, then the creamy vegetable mixture gets spooned over the top.

The cream cheese sauce comes together in the skillet after the vegetables are cooked. Pull the pan off the heat, add the milk and cream cheese, and mash until smooth. The residual heat softens everything without cooking the sauce too far.

The oat bran crust gives this pizza more fiber and a slightly nuttier flavor than standard white flour dough.

Kitchen Tips

• Drain the canned clams and shrimp well. Excess liquid makes the crust soggy.
• Mash the cream cheese while the pan is still warm but off the heat. It blends smoothly without overheating.
• The crust should be deep brown on the bottom when done. Check by lifting an edge with a spatula at the 15-minute mark.
• Freshly ground pepper goes on after baking for maximum aroma.

Variations

• Add crab meat alongside the clams and shrimp for a richer seafood mix.
• Use a regular pizza crust if oat bran isn’t available.
• Scatter capers or sliced black olives over the top before baking for a briny accent.