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Seafood Pizza




Source of Recipe


Gold Medal®


List of Ingredients




Basic Pizza Dough (See Below)
12 uncooked medium fresh shrimp, in shells
1 cup pizza sauce
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup shredded provolone cheese (2 ounces)
8 anchovy fillets in oil
1/2 pound bay scallops
1/2 cup chopped fresh basil leaves
1/2 teaspoon pepper
4 garlic cloves, finely chopped


Recipe



1. Make Basic Pizza Dough.
2. Move oven rack to lowest position. Heat oven to 500°F. Peel shrimp, leaving tails intact.
3. Press or roll dough into 12-inch circle on lightly floured surface. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
4. Spread pizza sauce over dough to within 1/2 inch of edge. Mix cheeses; sprinkle over sauce. Arrange shrimp, anchovies and scallops on cheeses. Mix basil, pepper and garlic; sprinkle over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.




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Basic Pizza Dough



1 package regular active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 to 1 cups Gold Medal® all-purpose flour
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon sugar

1. Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.