List of Ingredients
- 1 1/4 C. of Italian pizza flour
- 1 1/4 C. of plum tomatoes
- 12.5 OZ. of shrimp
- 1 heaping C. of sliced zucchini
- 1 1/2 C. of mozzarella
- 1 1/3 C. of chopped red onion
- 1/2 C. of chopped carrots
- 1/4 C. of chopped celery
- 1/4 C. of chopped bell peppers
- 3/4 OZ. of brewer’s yeast
- Extravirgin olive oil
- Salt
Method
Make a dough with the crumbled yeast, the flour, 1 cup plus 2 tablespoons of water and 1 teaspoon of salt and combine until well mixed. Allow the dough to rise, covered with a cloth, until it doubles in volume (about 40 minutes), then divide the dough into 8 balls and let them rise, covered, for 45 minutes.
Blanch the plum tomatoes, peel them, cut them in half and remove the seeds, then dry them in the oven at 140°F with a pinch of salt for 5-6 hours.
Slice the celery, onion and carrot thin and cook in a pan with 3-4 tablespoons of oil, 2 ladles of water and a pinch of salt. After about 5 minutes, add the sliced pepper and zucchini and cook for 1 minute.
Flatten the dough balls to form 8 rounds (about 4 inches across), oil both sides and place them on a baking pan covered with parchment.
Spray the crusts with water, top them with the stewed vegetables and chopped mozzarella, then bake at 425°F for 8-10 minutes. Sear the shelled shrimp on a griddle for about 3 minutes.
Remove the pizzas from the oven and garnish with the dried tomatoes and grilled shrimp.