Shrimp Pizza topped with Allégro 4%


7 ounces (200g ) Allégro 4% cheese
2 tbsp (30mL ) olive oil
2 tbsp (30mL ) butter
3 tbsp (45mL ) garlic, finely chopped
2 tbsp (30mL ) French shallots, finely chopped
¾ cup (180mL ) eggplant , cut in cubes
½ cup (125mL ) fennel bulb, diced
12 ounces (340g ) #31-40 srimps, raw, deveined (approxi.32 shrimps)
2 tbsp (30mL ) chives, finely chopped
½ tsp (2.5mL ) salt
¼ tsp (1.2mL ) pepper
2 cups (500mL ) béchamel sauce
1/3 cup (80mL ) pitted black olives, sliced
14 ounces (400g ) puff pastry cut into 4 equal parts


Preheat oven to 375ºF (190*C)
In a pan, heat oil and butter. Add garlic, eggplant, fennel, and shrimps; cook over high heat 4 minutes.
Stir well and season. Remove from heat.
In the meantime, shape the puff pastry into 4 squares, carefully raising the edges. Pierce bottoms with fork. Cook 10 minutes.
Prepare béchamel sauce, incorporate ingredients from the pan and add black olives. Stir well.
Pour mixture equally over each pre-cooked puff pastries.
Top with grated Allégro 4% cheese. Bake at 400ºF (200*C) 8 minutes then broil to finish.
Serve with green salad.
Preparation Time: 10 minutes
Cooking Time: approximately 25 minutes
Servings: 4