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.
After sifting the flour, added some olive oil, basil, and yeast dissolved in warm water and honey. This was worked into a ball.
This was left to rise for an hour. When I came back, it had doubled in size.
Next, I rolled it out and put it into the pizza pan for a second round of rising.
After an hour, topping commenced.
Pesto with a whole head of roasted garlic was applied to the bottom layer.
Followed by mozzarella cheese.
The edges of the crust were then folded over to create an effective barrier between the contents and the outside of the pan.
Finally, shrimp was added.
After 10 minutes in a 500F oven, it was bubbling and ready to go.
Makes one 14 inch pizza
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.
ocdude February 10th, 2013