Pizza with Shrimp, Pesto and Red Pepper

Ingredients

1 ball of pizza dough
180 ml (3⁄4 cup) pesto roasted red bell pepper
155 g (1 cup) feta crumbled
1 tbsp of whole leaves of fresh oregano, plus 1 tablespoon chopped leaves
250 g (8 oz) medium shrimp, peeled, deveined and cut in half on the length
1 tbsp olive oil, more for coating
Kosher salt and freshly ground pepper

Preparation

Drop a pizza stone in the middle of the oven and preheat it to 230 °C (450 °F). When this temperature is reached, heat the stone for 15 to 30 minutes, avoiding opening the oven door.
On a pizza peel well floured, stretch or roll dough into a circle of 30 cm (12 inches). If it is too elastic, let it rest about 10 minutes before continuing.
Leaving a border of 2.5 cm (1 inch), spread the pesto on the dough and cover with cheese and oregano leaves whole.
In a bowl, toss the shrimp with the olive oil, oregano, chopped, salt and pepper. Cover the pizza of the shrimp, cut-side below. Coat the edge of the dough with olive oil, then lightly salt and pepper the pizza.
Slide gently the pizza from the shovel to the hot stone and bake for 10 to 12 minutes or until the prawns are cooked and the crust golden. Using the shovel, place pizza on a cutting board. Let rest a few minutes, then cut into wedges and serve immediately.

Pizza with Shrimp, Pesto and Red Pepper
 
Ingredients
  • 1 ball of pizza dough
  • 180 ml (3⁄4 cup) pesto roasted red bell pepper
  • 155 g (1 cup) feta crumbled
  • 1 tbsp of whole leaves of fresh oregano, plus 1 tablespoon chopped leaves
  • 250 g (8 oz) medium shrimp, peeled, deveined and cut in half on the length
  • 1 tbsp olive oil, more for coating
  • Kosher salt and freshly ground pepper
Instructions
  1. Drop a pizza stone in the middle of the oven and preheat it to 230 °C (450 °F). When this temperature is reached, heat the stone for 15 to 30 minutes, avoiding opening the oven door.
  2. On a pizza peel well floured, stretch or roll dough into a circle of 30 cm (12 inches). If it is too elastic, let it rest about 10 minutes before continuing.
  3. Leaving a border of 2.5 cm (1 inch), spread the pesto on the dough and cover with cheese and oregano leaves whole.
  4. In a bowl, toss the shrimp with the olive oil, oregano, chopped, salt and pepper. Cover the pizza of the shrimp, cut-side below. Coat the edge of the dough with olive oil, then lightly salt and pepper the pizza.
  5. Slide gently the pizza from the shovel to the hot stone and bake for 10 to 12 minutes or until the prawns are cooked and the crust golden. Using the shovel, place pizza on a cutting board. Let rest a few minutes, then cut into wedges and serve immediately.

 

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