Pizza with Shrimp, Zucchini and Herbs
Ingredients
- For the dough
- 400 grams Whole wheat flour
- 50 grams olive oil
- ½ cube fresh Yeast (21 grams)
- salt
- For covering
- 3 Zucchini
- 4 Tbsps Ketchup
- 4 Tbsps Tomato paste
- 1 Tbsp dried Fresh herbs (such as Italian blend)
- For the topping
- Pastry flour (for the work surface)
- 200 grams Emmentaler cheese (grated)
- 1 ball Mozzarella (torn into pieces)
- 300 grams shrimp (peeled and deveined)
- 2 Tbsps vegetable oil
- 1 bunch parsley (about 40 grams)
- herb salt
Preparation steps
For the dough: Combine pastry flour with 200 ml (approximately 7 ounces) of warm water, the oil, crumbled yeast and salt in a bowl and knead into an elastic dough. Cover with plastic wrap and let rise for 45 minutes in a warm place. Preheat oven to 200°C (approximately 400°F).
Rinse zucchini, pat dry and cut into very thin slices. Combine ketchup with 200 ml (approximately 7 ounces) of water, the tomato paste and spices and mix well.
Roll out pizza dough on a floured work surface to about the size of the baking sheet (20 x 30 cm or approximately 8 x 12 inches), then place on a parchment-lined baking sheet and spread tomato mixture over top, leaving a border all around. Sprinkle with cheese and bake for about 15 minutes.
Remove pizza from the oven, top with zucchini and bake another 15 minutes. Scatter shrimp over the pizza, drizzle with oil and bake for another 5-8 minutes.
Remove pizza from the oven and serve sprinkled with chopped parsley and herb salt.
