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Ingredients
Shrimp and Veggie Pizza
- For the dough
- 500 grams Pastry flour
- 40 grams Yeast
- 2 tsps salt
- 1 tsp sugar
- olive oil (extra virgin)
- For the toppings
- 250 grams shrimp
- 100 grams Eggplant (fried)
- 1 yellow Zucchini
- 250 grams Cherry tomatoes
- 1 green Bell pepper
- 1 yellow Zucchini
- 2 onions
- 250 grams Mozzarella
- 1 can Organic tomato
- salt
- peppers (freshly ground)
- 1 red chili pepper
For the dough: Combine flour and salt on the work surface. Form a well in the center and add yeast and sugar. Fill well with about 80 ml (approximately 1/3 cup) of lukewarm water and let stand 20 minutes. Add 2 tablespoons of oil and about 100 ml (approximately 1/2 cup) of lukewarm water and knead to a smooth dough. Add additional lukewarm water, as needed. Cover and let rest1 hour in a warm place.
Preheat the oven to 250°C (approximately 480°F). Knead dough again, divide and roll out on a floured work surface to two flat, rectangular patties.
Place each piece of dough on a baking tray lined with parchment paper.
Rinse peppers, remove seeds and ribs and dice. Rinse and halve the cherry tomatoes. Rinse and slice zucchini. Peel and thinly slice onions. Drain mozzarella and cut into small pieces. Halve, seed and chop chile.
Coat each piece of dough with 3-4 tablespoons of canned tomatoes. Season with salt and pepper, then cover with peppers, cherry tomatoes, shrimp, eggplant and zucchini slices. Add onions and chili. Season with some salt and pepper. Spread mozzarella and drizzle with 1-2 tablespoons of olive oil. Bake until golden brown, about 25-30 minutes.