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1
Preheat oven to 475F.
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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.
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3
Sprinkle work surface with remaining 1/4 cup flour; transfer dough to prepared surface.
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4
Knead dough 2 minutes; set aside, covered, 10 minutes.
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5
Meanwhile, in medium nonstick skillet, heat oil; add onions, bell pepper, celery and garlic.
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6
Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.
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7
Add tomato sauce, bay leaf, oregano, thyme, ground red pepper and 1/4 cup water; bring mixture to a boil.
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8
Reduce heat to low; simmer, stirring occasionally, 10 minutes, until mixture is thickened.
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9
Roll dough into a 12-inch circle; transfer to 12-inch pizza pan, pressing to form a stand-up rim.
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10
Bake 12 minutes.
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11
Remove crust from oven; leave oven on.
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12
Remove and discard bay leaf from tomato sauce mixture.
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13
Spread tomato sauce mixture over baked crust to within 1/2-inch of rim; top evenly with shrimp and cheese.
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14
Bake 5 minutes, until shrimp turn pink and cheese is melted.
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15
Cut into 8 equal wedges.
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16
SERVING (ONE-EIGHTH OF PIZZA) PROVIDES: 1/4 Fat, 3/4 Vegetable, 1 1/2 Proteins, 1 3/4 Breads.
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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.
