Today we're revisiting two pizzas from Lean Cuisine. At least I believe so: while the Supreme Pizza still has the same name, what was the awkwardly-named "Wood Fire Style BBQ Recipe Chicken Pizza" back in 2012 seems to have become the only-slightly-less-awkwardly-named "Thin Crust BBQ Recipe Chicken Pizza."
We started our tasting session with the Supreme Pizza. Two years ago this had 380 calories, 560 mg sodium, and 4g fiber, while today it has 400 calories, 690mg sodium (wow!), and 3g fiber.
This is cooked in the by-now-standard way of unfolding the box to reveal a crisping panel on the interior, then microwaving the pizza on the panel. The panel does an acceptable job of making sure that the crust doesn't become soggy - in fact, the underside of the crust is fairly solid while the crust itself is tender. Pizzas from Lean Cuisine »
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There are a lot of great jerk seasonings in the spices aisle at the grocery store. Look for ones that don't have added salt or make your own Jerk Rub.
This recipe is based on a classic Creole recipe, Shrimp Monica, and has classic New Orleans flavors: onions, Creole seasoning, creamy texture, lemon, and cayenne. It goes great with crudités or on top of fish or even a burger. As with the Sun-Dried Tomato Dip/Spread, adding a bit of 2% milk - 2 to 4 tablespoons or so - will turn this into a great salad dressing.
Choosing your Cajun spice is critical. Store bought brands can be pretty good, but it is really easy to make your own (here's my Cajun Spice recipe).
When it comes to heat, that is absolutely a personal matter. You can use more of the cayenne pepper if you wish, but I prefer that it remain more in the background to let all the other flavors come through.
This recipe was inspired by a dish that I had at a great tapas restaurant in Spain. The food was innovative but clean and really healthy.