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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 8 |
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This sounds so good. I hope to try it soon. From Weight Watchers New 365 Day Menu Cookbook. Ingredients:
2 1/4 cups all-purpose flour |
1/4 cup yellow cornmeal |
1/4 teaspoon salt |
2 teaspoons olive oil |
3/4 cup onion, diced |
1/2 cup green bell pepper, diced |
1/2 cup celery, coarsely chopped |
2 garlic cloves, minced |
3/4 cup spicy tomato sauce, spanish-style, canned |
1 small bay leaf |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1 pinch ground red pepper |
32 medium shrimp, about 1 pound peeled & deveined |
3 ounces feta cheese, crumbled |
Directions:
1. Preheat oven to 475°F.
2. To prepare dough, in medium bowl, combine 2 cups of the flour, the cornmeal and salt; gradually stir in 3/4 cup water, stirring until mixture holds together.
3. Sprinkle work surface with remaining 1/4 cup flour; transfer dough to prepared surface.
4. Knead dough 2 minutes; set aside, covered, 10 minutes.
5. Meanwhile, in medium nonstick skillet, heat oil; add onions, bell pepper, celery and garlic.
6. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.
7. Add tomato sauce, bay leaf, oregano, thyme, ground red pepper and 1/4 cup water; bring mixture to a boil.
8. Reduce heat to low; simmer, stirring occasionally, 10 minutes, until mixture is thickened.
9. Roll dough into a 12-inch circle; transfer to 12-inch pizza pan, pressing to form a stand-up rim.
10. Bake 12 minutes.
11. Remove crust from oven; leave oven on.
12. Remove and discard bay leaf from tomato sauce mixture.
13. Spread tomato sauce mixture over baked crust to within 1/2-inch of rim; top evenly with shrimp and cheese.
14. Bake 5 minutes, until shrimp turn pink and cheese is melted.
15. Cut into 8 equal wedges.
16. SERVING (ONE-EIGHTH OF PIZZA) PROVIDES: 1/4 Fat, 3/4 Vegetable, 1 1/2 Proteins, 1 3/4 Breads.
17. PER SERVING: 260 Calories, 5 g Total Fat, 2 g Saturated Fat, 96 mg Cholesterol, 386 mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 18 g Protein, 103 mg Calcium; 5 points.
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