SEAFOOD and ARTICHOKE PIZZA
From: Elizabeth Stevens

1/2 pound unpeeled small, fresh shrimp
5 green onions
1.5 tbsp cornstarch
3/4 cup evaporated skim milk
1/2 cup shredded reduced sodium Swiss cheese (2 ounces)
2 tbsp Chablis or other dry white wine
1/4 tsp garlic powder (oh, not that again, use fresh! :)
1/4 tsp ground white pepper
1 (12 inch) Basic Pizza Crust (see Pizzas with Pizzazz posting)
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1/2 pound fresh bay scallops
Vegetable cooking spray
1/4 cup freshly grated Parmesan cheese

Peel shrimp, and devein if desired. Coarsely chop and set aside.

Slice white portion of green onions; set aside. Diagonally slice green portion of onions; set aside.

Combine cornstarch and milk in a small saucepan, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat.

Stir in Swiss cheese, dry white wine, garlic powder (or minced or pressed fresh!) and ground white pepper. Spread sauce evenly over Basic Pizza Crust to within 1/2 inch from edge; top with chopped shrimp, white portions of green onions, and artichoke hearts.

Bake at 500 degrees F. for 12 minutes on bottom rack of oven.

Cook scallops in a large skillet coated with cooking spray over medium heat, stirring constantly, 2 or 3 minutes or until tender. Drain. Sprinkle scallops, green portions of onions, and Parmesan cheese over pizza.

Bake an additional 5 to 7 minutes or until cheese melts. Let stand 5 minutes.

Yield 4 servings.