| Total: | 1 hr 45 min |
| Prep: | 40 min |
| Inactive: | 50 min |
| Cook: | 15 min |
| Yield: | 4 (8-inch) pizzas |
Ingredients
- 16 large shrimp, peeled, cleaned, and cut in half lengthwise
- 1 cup extra-virgin olive oil
- 1 tablespoon chopped oregano
- 1 tablespoon chopped thyme
- 1 tablespoon chiffonade basil
- Kosher salt
- Pizza Dough, recipe follows
- 2 tablespoons chili oil
- 2 cups (8-ounces) grated mozzarella cheese
- 2 cups (8-ounces) grated Fontina cheese
- 4 Roma tomatoes (about 1-pound), ends trimmed, cut into thin slices
- 1 large red onion, peeled, trimmed, and cut into thin slices
- 4 ounces goat cheese, cut into small pieces
- 1/4 cup red bell peppers, julienned and Sauteed
- 1/4 cup yellow bell peppers, julienned and sauteed
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoons extra-virgin olive oil, plus additional for brushing
Instructions
- Prepare the shrimp: In a large, shallow bowl, combine the shrimp with the olive oil, oregano, thyme, basil, and salt, turning to coat and flavor well. Marinate for 30 minutes in the refrigerator.
- Heat a skillet or a saute pan large enough to hold the shrimp in 1 layer, and spoon 1 tablespoon of the oil from the marinade into the skillet. Carefully arrange the shrimp in the skillet and, over high heat, saute just to color, 30 to 40 seconds per side. (Do not overcook, as it will continue to cook on top of the pizza dough.) Remove with a slotted spoon and set aside to cool. Season lightly with salt before arranging on the pizza dough.
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to 4 (8-inch) rounds, with the outer border a little thicker than the inner circle. Brush each of the rounds with the chili oil.
- Layer the pizza: Start with the mozzarella, then the Fontina, tomato, onion, shrimp, goat cheese, and red and yellow peppers. Gently slide the pizza onto the baking stone and bake until the crust is golden brown, about 10 to 12 minutes.
- Transfer the pizza onto a firm surface and cut into slices with a pizza cutter or a very sharp knife. Serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- Yield: 4 (8-inch) pizzas
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1477 |
| Total Fat | 104 g |
| Saturated Fat | 33 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 50 g |
| Cholesterol | 170 mg |
| Sodium | 1288 mg |
Reviews
Totally a show stopper! I plan to make this recipe many times in the future! I don’t have a pizza stone, so I inverted a stainless steel baking sheet and let it pre-heat in the oven while the oven was also pre-heating. I then slid the pizzas (which I assembled on parchment onto the hot inverted baking sheet. I think the hot baking sheet really makes a difference in the baking/texture of the crust. The crust, BTW, is really easy and great!
Great Pizza!! I made this as an appetizer for Easter Sunday. I modified it alot, I omitted the red onion, peppers and goat cheese ( I know…..but I wanted more of a shrimp pizza) I bought pizza dough from our local Bertucci’s….fantastic. We did all the prep the day before and then after baking it on Sunday, I cut into small hor d’oeuvre squares, making sure I set it up so each
square had a tomato/shrimp in the middle. It was a huge success!!! Some family members
actually asked if I bought it. I will definately make this again. Love the suggestion for the gruyere, will try that next time!
square had a tomato/shrimp in the middle. It was a huge success!!! Some family members
actually asked if I bought it. I will definately make this again. Love the suggestion for the gruyere, will try that next time!
Love it! The only part of the recipe I really followed (or needed to follow) was the recipe for the pizza crust–everything else, I just skimmed over the ingredients before I threw the pizza together. A few alterations I used in my version: when I marinated my shrimp, I also used some lemon juice, onion, and garlic in addition. I also used gruyere instead of fontina cheese (I absolutely love the nutty flavor of gruyere). Amazing pizza!! If you have time to throw together your own pizza crust, try it out!! The homemade crust makes a huge difference!
This is one of the most delicious, flavorful pizza recipes. I have made this for family parties and my family now requests it quite often. I use more goat cheese and shrimp than suggested and I either use the dough recipe or use Trader Joe’s ready made (which is a very good pizza dough). I would NOT recommend using the Boboli crust or any other medium to thick crust doughs.
I had high hopes for this pizza because I love all the major ingredients, but it was not a homerun by any means. I take some blame as I only made 1 Boboli crust-sized pie, instead of 4 8″, and therefore had to cut down the ingredient quantities, maybe not so correctly. Also couldn’t get a Roma, so used fresh homegrown tomato. But it was just bland — needed SALT and more flavor. I may give it another try someday with some arugula, more tomato, onion & peppers, & spice & salt up the shrimp.