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| SHRIMP PIZZA WITH TASSO HAM,GOAT CHEESE, SPINACH, AND A SPICY ORANGE REDUCTION |
| 4 Each 9" Pizzas |
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| Ingredients |
3/4 lb Medium Shrimp
1 each Pizza Dough, see recipe
1/2 c Goat Cheese
1/2 c Tasso Ham, sliced thin
1/2 c Spinach, Fresh
1 each Red Onion, sliced thin
4 1/2 c Mozzarella Cheese, shredded
1 c Ricotta Cheese
1/2 bunch Basil, chopped
1/2 bunch Oregano, chopped
To taste Salt and Pepper
24 oz Orange Juice, fresh
1/2 bunch Basil
1 T Chili Paste
1/4 c Brown Sugar
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| Method |
| Cook shrimp in salted boiling water.
When cooked but still tender, shock shrimp in ice water
and strain.
Reserve shrimp and chill.
Mix ricotta cheese, basil, and oregano until smooth.
Add salt and pepper to taste, reserve and chill.
Combine orange juice, basil, chili paste, and brown sugar
in sauce pot.
Reduce mixture until a syrup consistency is achieved.
Strain the reduction and reserve at room temperature. |
| Ingredients For Pizza Dough |
1 each Package of Active Dry Yeast
2 t Honey
1 c Warm Water (110 to 120 degrees)
2 c All Purpose Flour
1 t Kosher Salt
1 T Olive Oil
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| Method For Pizza Dough |
| Place the yeast, honey and 1/4 cup of the warm water in a
bowl separate.
Combine the flour and the salt in the bowl of a mixer.
Add the oil, the yeast and honey mixture and the remaining
3/4 cup of warm water.
Using the dough hook, mix on low speed until the mixture
comes cleanly away from the the bowl and it adheres to the
dough hook. This takes approximately 4 to 6 minutes.
Place the dough onto a lightly floured surface and knead by
hand for 2 to 3 minutes.
Place in bowl and cover with a clean moist towel and set in a
warm area of the kitchen.
Allow for the dough to rise 30 to 40 minutes.
The dough should almost double in size and be somewhat
stretchy and elastic.
Divide the dough in four equal portions (or two portions if
bigger pizza is desired)
Work each portion into a smooth ball by pulling the dough
down around the sides and tucking it up under the dough
ball.
You can also cup your hand over the dough ball and make
firm circular motions on a clean surgace to obtain a smooth
ball.
Lightly flour the dough portions and set on a floured sheet
pan.
Sprinkle with additional flour and cover loosely with food film.
Let the dough rest for 20 minutes before making pizzas or it
can be refrigerated and kept for up to two days. |
| Method For Pizza Assembly |
| Preheat oven to 425 degrees.
Roll out pizza dough to 10 inches with a rolling pin and flour
to avoid sticking.
Spread ricotta mixture evenly onto dough.
Divide spinach, shrimp, red onion, and tasso ham between
each dough and top with mozzarella.
Place pizzas on pizza tins or sheet pans and bake at 425
degrees until dough is crisp and cheese begins to turn golden
brown.
Remove pizzas from oven and cool slightly.
Top pizzas with goat cheese and drizzle with orange
reduction. |
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