Recipe: Weight Watchers Shrimp Pizza (including recipes for pizza dough using an electric mixer and roasted garlic)

SHRIMP PIZZA

1/2 recipe Basic Pizza Dough (recipe follows), about 1 pound
8 garlic cloves, roasted and peeled (recipe follows)
2 plum tomatoes, thinly sliced
3/4 pound medium shrimp, peeled and deveined
2/3 cup shredded part-skim mozzarella cheese
2 tablespoons sliced basil

Preheat the oven to 450 degrees F.

Work the dough into a 12-inch circle on a nonstick baking sheet or pizza pan. Prick all over with the tines of a fork.

Bake until the dough begins to puff, about 5 minutes.

Spread the roasted garlic over the crust. Scatter the tomatoes and shrimp on top, then sprinkle with the cheese and the basil.

Bake until the shrimp are cooked through and the cheese melts, 9 to 10 minutes.

Makes 8 servings

BASIC PIZZA DOUGH

"The following recipe makes enough for two 12-inch pizza crusts, but it freezes beautifully, the editors say. If you need only one crust right away, wrap half the dough in plastic and refrigerate for up to three days, or freeze for up to 1 month. If frozen, thaw in the refrigerator overnight."

4 cups unbleached all-purpose flour
1/4-ounce packet active dry yeast
1/2 teaspoon salt
1 1/4 cups hot (120 F to 130 degrees F) water

Combine 2 cups of the flour, the yeast and salt in a large bowl. With an electric mixer, slowly beat in the water. Beat 2 minutes, scraping the sides of the bowl occasionally with a rubber spatula. With the mixer on medium speed, add in 1/2 cup of the remaining flour, beating until the dough is stiff, about 2 minutes. With a wooden spoon, stir in the remaining flour, working in as much as possible with your hands when the dough becomes too stiff to stir.

Spray a large bowl with nonstick spray; put the dough in the bowl. Cover tightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.

Divide the dough in half (refrigerate or freeze one half at a this point, if you like). Use as directed in the recipe.

Makes two 12-inch crusts, 8 servings per crust

WHOLE ROASTED GARLIC

"Whole roasted garlic, gently cooked until it is nutty brown, is creamy in texture, mellow in flavor and wonderfully good to eat. You can simply squeeze a clove and spread the pulp onto bread. If you make a batch when you have time, you can refrigerate it in an airtight glass jar for up to 10 days."

4 garlic bulbs
1/2 cup low-sodium chicken broth
2 teaspoons olive oil
2 to 3 sprigs thyme
1 to 2 sprigs rosemary
Freshly ground pepper, to taste

Preheat the oven to 400 degrees F. Cut about 1/4-inch from the top of the garlic, exposing the tips of the cloves. Combine the garlic, broth, oil, thyme, rosemary and pepper in a shallow baking dish, tossing to coat the garlic. Cover with foil and bake until golden brown and very soft, 1 to 1 1/4 hours; check the amount of liquid in the baking dish occasionally and add a little more broth if necessary. Remove the foil and bake 10 minutes longer. Cool the garlic to room temperature, then serve, drizzled with the pan juices.

Makes 4 servings
Adapted from source: Weight Watchers Simply the Best Italian