Spicy Shrimp Stove Top Pizzas
- Reviews 1
Ready In: 2 hrs 10 mins
Serves: 8
Yields: 4 pizzas
Ingredients
Crust
- 1 (1/4ounce) package active dry yeast (2 1/4 teaspoons)
- 1 cup warm water (about 110 degrees)
- 1 teaspoon sugar
- 1 cup whole wheat flour
- 1 1⁄2 cups white flour, approximately
- 2 tablespoons olive oil
- 1 teaspoon salt
Topping
- 3⁄4 lb shrimp, medium or large, shelled & deveined
- 2 lemons, juice of
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon fresh ground black pepper
- 2 red bell peppers
- 3 roma tomatoes (3/4 pound)
- 4 garlic cloves, chopped
- 1⁄4 teaspoon red pepper flakes (to taste)
- 1⁄4 teaspoon dried oregano
- 4 ounces feta cheese, crumbled fine
- 3 tablespoons olive oil (or more)
- 16 kalamata olives, pitted & diced
- 4 teaspoons capers, rinsed & drained
Directions
- In a large bowl, stir together the yeast and 1/3 cup of the water, then stir in the sugar.
- Let the mixture stand until it becomes foamy, about 10-15 minutes.
- Add the remaining water, the whole wheat flour, 1 cup of the white flour, 2 tablespoons olive oil, and the salt.
- Stir or knead until combined into a soft dough.
- Place on a floured board and knead for 4 minutes, adding in more flour as you go, to make a dough that is soft but not sticky.
- Place in a greased large bowl and cover with a kitchen towel.
- Put in a warm place and let rise until doubled in size, 45 to 60 minutes.
- For the toppings:
- Whisk together the lemon juice, 2 Tablespoons of the olive oil, the thyme (crush a bit between your fingers), and the black pepper.
- Briefly marinate the shrimp in this mixture (don't leave it more than a few minutes, or it will start to "cook" a bit, like ceviche).
- Clean, cut off the ends, and quarter the bell peppers and tomatoes.
- All broilers are a bit different, so adapt the following instructions to what you have.
- Preheat the broiler.
- Spray a broiler pan with olive oil.
- Place bell pepper pieces skin side up on broiler pan.
- Place tomato pieces pulp side up on broiler pan.
- Place shrimp on broiler pan.
- If not everything fits at once, you may need to work in batches.
- Broil the whole pan about 4 minutes.
- Turn the shrimp over.
- Broil about 4 minutes more, until the shrimp are fully cooked (opaque throughout).
- Remove everything and let cool.
- Put the roasted tomatoes, the chopped garlic, the oregano, and the red pepper flakes in a blender and puree for a few seconds; set this tomato sauce aside.
- The skin of the bell peppers will have blistered and charred; when cool, pull it off.
- Chop the shrimp and bell peppers into small pieces.
- Back to the dough: For a 10 inch skillet, divide the dough into 4 pieces - you can also make more smaller pizzas. Roll out each piece on a lightly floured surface until it is the size of your skillet. Stack between pieces of wax paper; at this point you can cover them tightly and store in the refrigerator until you need them.
- To assemble the pizzas:
- Heat a cast-iron or nonstick skillet over medium-low heat.
- Reduce heat to low and brush with olive oil.
- Place a round of dough in the skillet, cover, and cook for 1 minute - the dough will rise and have bubbles in it.
- Remove the lid and then cool over low heat until the bottom of the crust is golden brown, 3 to 4 minutes.
- Turn the crust over.
- Brush very lightly with olive oil.
- Add 1/4 cup tomato sauce, and spread around with the back of a spoon.
- Sprinkle with 1/4 of the finely crumbled feta cheese.
- Sprinkle with shrimp, peppers, capers, and olives; add additional red pepper flakes if desired.
- I like the crust a bit charred on the bottom - use your judgement.
- Repeat with additional pizzas.
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