Shrimp and Artichoke Pizza

1/2 pound raw large shrimp (about 12), peeled, deveined
and cut lengthwise in half

1/2 package (9 oz) frozen artichoke hearts, thawed

1 large tomato chopped

1/8 tsp salt

3 tbsp chopped fresh or 1 tbsp dried basil leaves

1 tbsp lemon juice

1 tsp olive oil

1/4 tsp pepper

HERBED PIZZA CRUST

1 tbsp cornmeal

1/2 cup shredded reduced fat mozzarella cheese

Mix shrimp, artichoke hearts, tomatoes, basil,

lemon juice, oil and pepper. Cover and refrigerate.

Prepare HERBED PIZZA CRUST dough.

Heat oven to 425 degrees. Sprinkle 12" pizza pan with cornmeal.

Roll pizza dough into 12" circle, on lightly floured surface. Ease into

pan. Sprinkle with mozzarella cheese. Top with shrimp mixture. Bake

15-20 minutes or until crust is golden brown.

HERBED PIZZA CRUST

1 package regular dry active yeast

1/2 cup warm water ( 105-115 degrees )

1/2 cup whole wheat flour

1/2 cup tomato juice

1 tbsp freeze dried chives

1 tsp dried rosemary leaves, crushed

1 tsp olive oil

1/4 tsp white pepper

1 1/2 to 1 3/4 cups all purpose flour

Dissolve yeast in warm water in medium size bowl. Stir in remaining

ingredients except all purpose flour. Stir in enough all purpose flour, 1/2

cup at a time to make dough easy to handle. Turn dough onto lightly

floured surface; gently roll in flour to coat. Knead about 5 minutes or until

smooth and elastic. Spray medium bowl with nonstick cooking spray and

place dough in bowl, and turn greased side up. Cover and let rise in a warm

place 45-60 minutes or until double. Dough is ready if indentation remains

when touched. Punch down dough. Roll into 12" circle on lightly floured surface.