Seafood Pasta Pizza with Dill and Goat Cheese

Small shell pasta or broken spaghetti can be substituted for the linguini. Breaking up the pasta makes the pizza base easier to mix and eat. Instead of seafood, any firm white fish fillets can be used, such as orange roughy, swordfish or grouper. Try adding a few tablespoons of sliced olives for color and texture.

1. Preheat the oven to 450°F. Spray a 10-to 11-inch spring form pan with cooking oil.

2. Cook the pasta in boiling water according to package directions, or until firm to the bite. Drain and place in a mixing bowl. Add the egg, milk and Parmesan cheese. Mix well. Pour into the pan and bake for 15 minutes.

3. Spray a large skillet with cooking oil, add the vegetable oil and place over medium heat. Add the garlic, red pepper and red onion; sauté for 4 minutes. Add the seafood and sauté for 3 minutes, or just until cooked.

4. Meanwhile, combine the stock, milk, flour and mustard in a small bowl and whisk until smooth. Add to the skillet and simmer on low heat, stirring constantly, until thickened, approximately 3 minutes. Stir in the dill. Pour over the baked pasta crust. Sprinkle with the mozzarella and goat cheese.

5. Bake for 10 minutes. Remove the sides of the pan and serve, garnished with green onions.

6 oz linguini, broken into pieces
1 egg
1/3 cup 2 percent milk
3 Tbsp grated Parmesan cheese
1 tsp vegetable oil
1 1/2 tsp crushed fresh garlic
3/4 cup diced red bell pepper
1/3 cup sliced red onion
8 oz seafood, cut in pieces or left whole (shrimp, scallops, squid)
1 cup cold seafood or chicken stock
1 cup 2 percent evaporated milk
3 Tbsp all-purpose flour
1 1/2 tsp Dijon mustard
1/3 cup chopped fresh dill
1/3 cup shredded part-skim mozzarella cheese
1/3 cup crumbled goat cheese
1/4 cup chopped green onion

Nutritional Analysis per Serving

Calories 306
Protein 22 g
Fat 8g
Saturated Fat 4g
Carbohydrates 33 g
Cholesterol 80 mg
Sodium 382 mg
Fiber 1g

Prep Time: 20 minutes
Cook Time: 25 minutes

Make Ahead: Make crust a day in advance, cover and refrigerate. Make filling a day in advance and refrigerate; add more stock if too thick.

Serves 6