1 13.8-ounce package refrigerated pizza dough
1 tablespoon cornmeal
1/2 cup fat-free ricotta cheese
1 pound cooked and peeled shrimp , sliced lengthwise
6 cloves roasted* garlic
2 cups shredded part-skim, low-moisture mozzarella cheese
1 tablespoon crushed dried basil
*If you don't have time to slow-roast garlic in a 325-degree oven for an hour, microwave on high for about 30 seconds to soften cloves, then slice them.
Preheat oven to 400 degrees. Lightly spray 10-1/2-by-15-1/2-inch baking pan with cooking spray. Sprinkle cornmeal evenly over pan. Stretch refrigerated pizza dough across pan. Bake dough for eight minutes.
Mix garlic into ricotta and spread over pizza base. Add a layer of shrimp. Cover pizza with mozzarella and sprinkle with basil. Bake on the bottom rack of an oven heated to 400 degrees for about 12 minutes, until cheese is bubbling. Cut into 12 pieces and serve immediately.
Each piece contains about 175 calories, 14 g protein, 5 g fat, 69.5 mg cholesterol, 18 g carbohydrates, less than 1 g fiber, and 448 mg sodium.
This recipe is gout-friendly because it contains food moderate in purines. Meat, poultry, and fish intake should be limited to 1-2 servings per day.