Crispy Shrimp Pizza.

April 29, 2011

I made shrimp pizza. Shrimp on pizza. Crispiness. Deliciousness.

Sometimes I eat pretzels for breakfast. Jelly beans for dinner. Zero vegetables for lunch. Now I eat shrimp pizza.

Last night, someone (me) ate an entire can of chickpeas (roasted) accidentally (on purpose). Not pizza.

Today you should put shrimp on your pizza. I’m going to nap. I’ve been watching that fancy wedding all morning wishing I was royalty and emotionally eating m&m’s. Not shrimp pizza, but I’d like to emotionally eat that too.

Crispy Shrimp Pizza

makes 3-4 small thin crust pizzas

dough:

2 cups flour (I used all purpose + whole wheat)

3/4 cup warm water

1 packet dry active yeast

1 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon salt

toppings:

1 1/2 pounds raw, deveined shrimp

1/4 cup flour

salt + pepper to taste

1/4 cup olive oil + 1 tablespoon

4 garlic cloves, minced

1 cup freshly grated parmesan cheese

1 cup shredded mozzarella cheese

2 cups arugula

1-2 lemons

Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. Add in flour and salt and mix until a ball forms. Using your hands, need dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 1-2 hours.

Preheat oven to 375 degrees. Heat a skillet over medium high heat and add 1 tablespoon of olive oil. Sprinkle shrimp with salt and pepper and dredge through flour. Make sure the skillet is very hot and add shrimp, cooking on each side for only 1-2 minutes until crispy. Remove and drain on a paper towel.

Roll out pizza dough to the desired size (mine were about 4-5 inches wide and very thin). Top each with about a tablespoon of olive oil and a minced clove of garlic. Sprinkle on both cheeses and add shrimp on top. Bake for 10-15 minutes (depending on thickness of crust) or until crust is golden and cheese is melted. Serve with arugula and a few lemon slices for spritzing, as well as additional parmesan cheese.

Note: I was concerned that the shrimp would become rubbery after essentially being cooked twice, but it didn’t at all with the smaller thin crusts. If you want to make one large pizza you may need to experiment first and see if the shrimp stays crisp after being cooked so long.