Makes 8 servings

Pizza crust (I used Pillsbury Pizza crust)
2 tsp olive oil
3/4 cup diced onions
1/2 cup diced green bell pepper
1/2 cup coarsely chopped celery
2 garlic cloves, minced
3/4 cup canned Spanish-style tomato sauce (I used Italian flavored sauce)
1 small bay leaf
1/2 tsp dried oregano leaves
1/4 tsp dried thyme leaves
Pinch ground red pepper
32 medium shrimp (about 1 pound), peeled and deveined
3 ounces shredded low-fat mozzerella

Preheat overn to 465 F.
Prepare pizza dough. Roll dough into a 12"circle; transfer to 12" pizza pan, pressing to form a stand-up rim. Bake 12 minutes. Remove crust from oven; leave oven on.

In medium nonstick skillet, heat oil; add onions, bell pepper, celery and garlic. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add tomato sauce, bay leaf, oregano, thyme, ground red pepper and 1/4 cup water; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, 10 minutes, until mixture is thickened.

Remove and discard bay leaf from tomato sauce mixture. Spread tomato sauce mixture over baked crust to within 1/2" of rim; top evenly with shrimp and cheese. Bake 5 minutes, until shrimp turn pink and cheese is melted. Cut into 8 equal wedges.