Pizza is one of those things that’s really satisfying to make. I have a crust recipe that I’ve been slowly working on making better, and I think I’m almost there now. To test this theory I decided to make a shrimp and pesto pizza today.

Like every bread, it all starts with some flour.

Shrimp and pesto pizza

After sifting the flour, added some olive oil, basil, and yeast dissolved in warm water and honey. This was worked into a ball.

Shrimp and pesto pizza

This was left to rise for an hour. When I came back, it had doubled in size.

Shrimp and pesto pizza

Next, I rolled it out and put it into the pizza pan for a second round of rising.

Shrimp and pesto pizza

 

After an hour, topping commenced.

Shrimp and pesto pizza

Pesto with a whole head of roasted garlic was applied to the bottom layer.

Shrimp and pesto pizza

Followed by mozzarella cheese.

Shrimp and pesto pizza

The edges of the crust were then folded over to create an effective barrier between the contents and the outside of the pan.

Shrimp and pesto pizza

Finally, shrimp was added.

Shrimp and pesto pizza

 

Shrimp.

Shrimp and pesto pizza

 

After 10 minutes in a 500F oven, it was bubbling and ready to go.

Shrimp and pesto pizza

 

Ingredients

Makes one 14 inch pizza

  • 2 cups of flour (I used 1 3/4 cups unbleached white and 1/4 cup whole wheat)
  • 1/3 cup olive oil
  • 2 tbsp dry basil
  • 1 cup of warm water with 1 tablespoon of honey dissolved in it
  • 1/4 oz (1 packet) active dry yeast
  • 1/2 pound shrimp
  • 1 head roasted garlic
  • Pesto
  • Cheese to taste

Method

In a large bowl, combine the flour and basil. Meanwhile add the yeast to the warm water and honey mixture and stir to dissolve. Once the yeast starts foaming and smelling like yeast rather than honey, add the mixture to the flour along with the olive oil. Combine with a rubber spatula, adding small amounts of flour as needed until the mixture forms a cohesive ball.

On a floured surface, knead the dough 20 times. Return to the bowl which has been slightly oiled and cover loosely with a kitchen towel to rise for an hour. Once dough has risen, roll or toss out to the size of the pizza pan, then loosely cover and let rise for another hour.

Apply the pesto and roasted garlic using a rubber spatula to cover the entire pizza. Add cheese and apply the shrimp. If desired, sprinkle a bit of red pepper flake to bring a slight spice to the pizza.

Cook the pizza in a preheated 500F oven for 10 minutes. If you desire a darker crust than what the above pictures show, add more time in 2 minute increments until desired color.

Slice and serve immediately.

February 10th, 2013

Posted In: Cooking, Photography

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