Post by bee on Mar 4, 2007 7:58:33 GMT -5
I found this recipe in a cookbook called The Ultimate Shrimp Book by Bruce Weinstein. I think I will make this on Thursday, My Pizza Day
Shrimp Pizza
Makes Two 12-inch Pizzas
~DOUGH~
1 package active dry yeast
3/4 cup lukwarm water (105*-115*F)
1/4 cup sweet vermouth
1/4 cup olive oil, plus additional for the bowl and baking sheet
1/2 tsp salt
3 to 3-1/2 cups all purpose flour
~SAUCE~
1/4 cup olive oil
1 small onion, finely chopped
1 garlic clove, minced
1/2 tsp red pepper flakes
One 28-ounce can peeled tomatoes, drained and chopped
2 tsp tomato paste
2 tsp minced oregano
Salt and freshly ground black pepper to taste
~TOPPINGS~
1 pound small shrimp, (55 or more per pound), peeled and deveined
2 cups mozzarella, shredded
To prepare the dough, combine yeast, water and vermouth in a large bowl and stir until the yeast is dissolved. Set aside to proof. After 5 mintues, there should be small bubbles and foam on the surface of the liquid.
Add olive oil, salt and half the flour to the bowl and mix thoroughly, adding more flour as necessary to create a soft dough. The amount of flour needed will vary with your kitchen's temperature and the day's humidity.
Lightly flour your work surface. Place dough on the work surface and knead for 10 minutes, adding more flour as necessary to keep it from sticking. Knead the dough until smooth and elastic. Place in a clean bowl and rub the top lightly with olive oil. Turn over once or twice more to coat the entire surface of dough with oil. Cover the bowl and set in a warm place to allow it to rise one hour or until doubled in size.
Meanwhile, prepare the sauce. Heat olive oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper flakes. Cook, stirring often, until the onion is softened and fragrant, about 5 minutes.
Add the tomatoes, tomato paste, basil and oregano and bring to a simmer. Reduce heat to low and slowly simmer the sauce, uncovered for abotu 30 minutes. Stir often. Remove the pan from the heat and let cool. Season with salt and pepper.
To assemble the pizza, adjust the racks in the oven so that one is on the lowest level and the other is on the upper third level and preheat oven to 450*. Lightly oil two large baking sheets.
Punch down the dough with your fist to deflate it. Remove dough from the bowl and divide into 2 equal pieces.
Stretch and pull half the dough into a rough 12-inch circle. You can use a rolling pin, if desired. Place dough on middle of pans and place half the sauce in the middle and spread evenly, leaving a 1/4" border of dough all the way around. Place half the shrimp on top of the sauce in one layer, then sprinkle the entire pizza with half the cheese. Repeat with the remaining ingredients to make a 2nd pizza.
Bake pizza's for 7 minutes. Reverse the baking sheets, top to bottom and front to back. Bake 8 more minutes or until the cheese melts and gets bubbly around the edges and crust begins to brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My notes:
This pizza was pretty darn good ~ however, I think it needs "something" to umph up the flavor as it was not screaming flavor at me with just the shrimp - maybe add sweet jumbo lump crab, onions, peppers??? We liked it though but what we liked the MOST was the dough. This dough ROCKS and I may be using this one as much as my old stand-by.
Also, the recipe calls for two 12" pizzas - I stretched the dough to fit my entire 15" pizza stone. It was a tad bit thick but not overly doughy. Hubby prefers a thicker crust than I do so he was happy.
The sweet vermouth was the key ingredient in the dough and the smells coming from my kitchen as the yeast mixture was proofing was amazing. Very nice lightly sweet taste in the pizza as well.
Shrimp Pizza
Makes Two 12-inch Pizzas
~DOUGH~
1 package active dry yeast
3/4 cup lukwarm water (105*-115*F)
1/4 cup sweet vermouth
1/4 cup olive oil, plus additional for the bowl and baking sheet
1/2 tsp salt
3 to 3-1/2 cups all purpose flour
~SAUCE~
1/4 cup olive oil
1 small onion, finely chopped
1 garlic clove, minced
1/2 tsp red pepper flakes
One 28-ounce can peeled tomatoes, drained and chopped
2 tsp tomato paste
2 tsp minced oregano
Salt and freshly ground black pepper to taste
~TOPPINGS~
1 pound small shrimp, (55 or more per pound), peeled and deveined
2 cups mozzarella, shredded
To prepare the dough, combine yeast, water and vermouth in a large bowl and stir until the yeast is dissolved. Set aside to proof. After 5 mintues, there should be small bubbles and foam on the surface of the liquid.
Add olive oil, salt and half the flour to the bowl and mix thoroughly, adding more flour as necessary to create a soft dough. The amount of flour needed will vary with your kitchen's temperature and the day's humidity.
Lightly flour your work surface. Place dough on the work surface and knead for 10 minutes, adding more flour as necessary to keep it from sticking. Knead the dough until smooth and elastic. Place in a clean bowl and rub the top lightly with olive oil. Turn over once or twice more to coat the entire surface of dough with oil. Cover the bowl and set in a warm place to allow it to rise one hour or until doubled in size.
Meanwhile, prepare the sauce. Heat olive oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper flakes. Cook, stirring often, until the onion is softened and fragrant, about 5 minutes.
Add the tomatoes, tomato paste, basil and oregano and bring to a simmer. Reduce heat to low and slowly simmer the sauce, uncovered for abotu 30 minutes. Stir often. Remove the pan from the heat and let cool. Season with salt and pepper.
To assemble the pizza, adjust the racks in the oven so that one is on the lowest level and the other is on the upper third level and preheat oven to 450*. Lightly oil two large baking sheets.
Punch down the dough with your fist to deflate it. Remove dough from the bowl and divide into 2 equal pieces.
Stretch and pull half the dough into a rough 12-inch circle. You can use a rolling pin, if desired. Place dough on middle of pans and place half the sauce in the middle and spread evenly, leaving a 1/4" border of dough all the way around. Place half the shrimp on top of the sauce in one layer, then sprinkle the entire pizza with half the cheese. Repeat with the remaining ingredients to make a 2nd pizza.
Bake pizza's for 7 minutes. Reverse the baking sheets, top to bottom and front to back. Bake 8 more minutes or until the cheese melts and gets bubbly around the edges and crust begins to brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My notes:
This pizza was pretty darn good ~ however, I think it needs "something" to umph up the flavor as it was not screaming flavor at me with just the shrimp - maybe add sweet jumbo lump crab, onions, peppers??? We liked it though but what we liked the MOST was the dough. This dough ROCKS and I may be using this one as much as my old stand-by.
Also, the recipe calls for two 12" pizzas - I stretched the dough to fit my entire 15" pizza stone. It was a tad bit thick but not overly doughy. Hubby prefers a thicker crust than I do so he was happy.
The sweet vermouth was the key ingredient in the dough and the smells coming from my kitchen as the yeast mixture was proofing was amazing. Very nice lightly sweet taste in the pizza as well.