Shrimp and Black Bean Topping

Total Time
22 min
7 min
15 min
When even a short amount of cooking is impossible, buy already-cooked shrimp for this recipe.


cooked shrimp

¾ pound(s), coarsely chopped

canned black beans

15½ oz, rinsed and drained

olive oil

1 Tbsp, extra-virgin

uncooked red onion(s)

½ cup(s), sliced, cut into very thin wedges

table salt

½ tsp

black pepper

¼ tsp, freshly ground


  1. Combine all the ingredients in a bowl.
  2. To Store the Topping: Refrigerate in an airtight container for up to eight hours. Bring to room temperature before using.
  3. Use the Topping On: Half recipe (about 1 pound) Basic Pizza Dough—cornmeal variation, rolled into a 12-inch circle. Bake on a nonstick pizza pan or baking sheet in a 500°F oven, about 8 minutes, then top with the shrimp mixture and bake until crisp, 4 to 6 minutes. For quick pizzas, spoon the topping on six pan-toasted 6-inch flour tortillas, then broil 1 minute. Yields generous 1⁄3 cup per serving.


For an extra POINT per serving, sprinkle 3/4 cup shredded light Mexican cheese blend over the shrimp mixture on the pizza (or pizzas), before baking.

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