Shrimp, Bacon, and Corn Thin-Crust Pizza with Garlic Lemon Cream Sauce

This pizza is so good we made it twice in one week. This was kind of inspired by a pizza I shared with some friends at Posto outside of Davis Sq. in Somerville, MA last week. I mean, I really need no inspiration when it comes to pizza because it’s my favorite food (besides eggs) and I will most likely love anything atop a pizza crust. However, this one is pretty special. I do love shrimp on pizza but the addition of crunchy corn and salty bacon…I mean…

Also, the garlic lemon cream sauce as a base? Awesome.

Shrimp, Bacon, and Corn Thin-Crust Pizza with Garlic Lemon Cream Sauce
Serves 4
7 ww pts

What I used:

1 thin crust pizza crust, such as this (found at Whole Foods)
1/2 lb raw shrimp
1/2 cup bottled light alfredo sauce
zest of 1 lemon
1 garlic clove, minced
1 cup cherry tomatoes, halved
1/2-1 cup corn (defrosted frozen roasted corn from Trader Joe’s is my favorite)
3 slices center-cut bacon
1 1/2 cups part-skim shredded mozzarella
salt, pepper
fresh basil for garnish

What I did:

Preheat pizza stone in a 450 oven.
Fry the bacon until 3/4 of the way cooked (it will fully crisp in the oven on the pizza) and roughly chop.
Lay pizza crust on the hot pizza stone. Spread the alfredo sauce in a thin layer on the crust, and sprinkle the minced garlic and lemon zest over top. Scatter the shrimp, cherry tomatoes, and partially cooked bacon.
Season everything with salt and pepper and bake for 12 minutes. Sprinkle with sliced basil and serve.