Beautiful Bones: Island Shrimp and Tofu Pizza

I was quite inspired by the latest round of Platinum Chef Challenge (#7) and had a few recipes in mind to try out. The first recipe (Crab cakes) turned out great, but I still wanted to try my back up recipe (shrimp pizza) because I'd really taken the time to plan it out and it sounded so good in my head. I was chatting about my dinner plans with the ladies from What's Cookin, and Elly asked if my pizza was for the Beautiful Bones blogging event. I had never even heard of it, but as I looked into it, I realized this recipe is perfect!

I made a 9 inch pizza (roughly) and got about six slices. Each slice packs 23% of the RDA for calcium and is broken down as follows:
~1/2 mango ............................... 10 mg
~8 large shrimp ......................... 30 mg
~ground flaxseed (1/4 cup) ..... 40mg
~yogurt (2 tbsp) ....................... 50 mg
~1 small bok choy ..................... 70 mg
~3 oz tofu ..................................150 mg
~3 oz goat cheese..................... 450 mg
~3/4 cup mozzarella cheese .. 600 mg
TOTAL ................................... 1400 mg / 6 slices = 230 mg per slice

Island Shrimp and Tofu Pizza
~ 9 inch pizza dough of your choice (I used a whole wheat that included some ground flaxseed in place of some flour to get a little more calcium) :-)
~extra virgin olive oil for spraying

For the mango sauce:
~1/2 of a mango, seed and skin discarded
~juice from 1/2 of a lime (I had exceptionally large limes, so if yours are small, feel free to use the whole lime)
~2 tbsp plain yogurt
~few dashes of hot sauce, such as Frank's

For the toppings:
~3-4 oz extra firm tofu
~1/2 tsp grated fresh ginger
~juice from 1/2 of a large lime
~ 1 clove of garlic, minced, grated or pressed
~1/3 cup soy sauce
~about 8 raw shrimp, peeled and cleaned
~roughly 1/2 cup panko (Japanese breadcrumbs), enough to coat shrimp
~1 baby bok choy, leaves separated and rinsed
~3 oz goat cheese, sliced
~3/4 cup shredded mozzarella cheese

Directions:
1. Combine tofu, ginger, lime juice, garlic and soy sauce in a small bowl. Refrigerate to marinate for 30 min to 1 hour. Meanwhile, combine ingredients for mango sauce in a blender and puree. Divide sauce, about 1/3 in a small bowl for coating shrimp, the remainder reserved for topping on the dough
2. Spray pizza dough with extra-virgin olive oil and place on the grill. As the dough cooks, it will firm up. Flip when it is firm enough. Meanwhile, place the panko in a shallow bowl or plate. Dip shrimp in mango sauce, then coat with panko. Grill shrimp, 2 to 3 min on each side.
3. When dough is ready and shrimp are done, remove dough for addition of toppings (or, if you are more talented than I, do so right on the grill!) Add the reserved mango sauce, about 1/2 the mozzarella cheese, then top with the tofu, bok choy, shrimp, goat cheese, then finish with remaining mozzarella cheese. Heat unil dough is finished and mozzarella cheese is melted. Slice and enjoy!