Ingredients

----CRUST----
1 can (10-ounce) refrigerated pizza crust
1/4 cup chopped macadamia nuts
----TOPPING----
8 oz small shrimp; fresh or frozen, peeled a
1 tablespoon fresh lime juice
1 teaspoon serrano chili; finely chopped (or jalape
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup mango; peeled and chopped
1/2 cup kiwi fruit; peeled and chopped (one k
1/2 cup chopped red bell pepper
1/2 cup pineapple tidbits; drained
1/4 cup thinly sliced green onions; may be doubled
1/4 cup chopped red onion; may be doubled
1/3 cup chopped fresh cilantro
8 oz cream cheese; softened
6 red bell pepper rings; optional
1 fresh cilantro sprigs; optional

Procedure

Heat oven to 425 degrees. Grease 12-inch pizza pan or 13-by- inch pan. Unroll dough; place in prepared pan. Starting at center, press out dough with hands. Press nuts around edge. Bake for 8 to 12 minutes or until golden brown.

Cool 10 to 15 minutes.

Meanwhile, in large bowl, combine shrimp, lime juice, chili, salt and pepper; mix well. Let stand to marinate while chopping fruits and vegetables. Add mango, kiwi fruit, chopped bell pepper, pineapple, green onions, red onion and cilantro; mix well.

Spread cream cheese evenly over cooled baked crust. Spoon shrimp mixture over cream cheese press lightly. Garnish with bell pepper rings and cilantro sprigs. 8 servings.

TIP When handling chilies: wear plastic or rubber gloves to protect hands. Do not touch face or eyes.

PER SERVING: 280 calories, 14 grams fat, 410 milligrams sodium, 85 milligrams cholesterol. Dietary exchanges: 1 starch, 1/2 fruit, 1/2 very lean meat, 2-1/2 fat or 1-1/2 carbohydrate.

>mc from Pat Hanneman (Kitpath) feb 98.

Notes: This dish was Riverside's Sharon Ogawa's entry that made the final cut in Pillsbury's Bake-Off (1998). It is a Hawaiian-style pizza. The crust is studded with chopped macadamia nuts. The base is made of cream cheese topped with chopped chilies, tropical fruit, shrimp and more nuts.

Recipe by: Sharon Ogawa, Riverside, CA (Pillsbury)*
fruits,pizza,shrimp,quick