Shrimp Pizza with Pineapple and Pesto
Ingredients
1 1/4 cups lukewarm water (110°F to 115°F)
1 packet (2 1/4 teaspoons) active dry yeast
3 cups all purpose flour, plus more for dusting
1 teaspoon fine sea salt
4 teaspoons olive oil
1/4 cup pine nuts, toasted
2 garlic cloves, peeled
1/4 teaspoon kosher salt
1/4 teaspoon red chile flakes
1 1/2 cups lightly packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
1/3 cup extra-virgin olive oil
12 ounces large shrimp, peeled, deveined, cut in half lengthwise
1 fresh red jalapeño chile, thinly sliced into rounds
4 teaspoons extra-virgin olive oil
1/4 ripe pineapple, peeled, cored, and cut into 1/8 inch-thick fan-shaped slices
8 ounces whole milk mozzarella cheese, shredded (2 1/3 cups)
1/2 cup small fresh basil leaves
Directions
PREP TIME
HRS
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
This pizza is best eaten as soon as it is made.
In a small bowl or a 2-cup measuring cup, whisk the warm water and yeast to blend. Set aside for about 5 minutes, or until the yeast is fully dissolved.
In a food processor, pulse 3 cups of the flour and the salt to combine. With the machine running, pour in the yeast mixture and oil and process until the dough forms a ball. Continue blending for about 30 seconds, or until the dough is smooth and elastic. Transfer the dough to a work surface and divide the dough into four portions. Gently form each portion into a ball. Do not add too much flour. The dough will be tacky but should release cleanly from your hands.
Place the dough balls on a floured rimmed baking sheet and dust the tops with flour. Cover with plastic wrap. Let stand in a warm, draft-free place for about 45 minutes, or until the dough doubles in volume.
Meanwhile, position 1 rack in the lower third of the oven and set the Curtis Stone Everyday Pizza Stone on the oven rack. Preheat the oven to 525°F.
Using a Bump and Grind or another large mortar and pestle, mash the garlic, salt, and red chile flakes into a coarse paste. Add 1 cup of the basil and pound until it is coarsely chopped. Add the remaining 1/2 cup basil and pound until a coarse puree forms. Add thepine nuts and pound just to break them up. Add the cheese and oil and mash until the nuts are coarsely ground and the mixture is well blended. You’ll need about 1 cup of pesto for the pizzas.
In a medium bowl, toss the shrimp, chile, and oil to coat.
Using oven mitts, remove the pizza stone from the oven and set it on the chrome rack that comes with the pizza stone (it will be extremely hot). Stretch 1 dough ball out to about an 11x9 1/2-inch oval and lay the dough over the stone (the dough does not have to be a perfect oval). Working quickly, spread about 4 tablespoons of the pesto evenly over the dough. Arrange one-fourth of the prawn and chile mixture, pineapple, and mozzarella evenly over the pizza.
Using oven mitts, return the pizza stone to the oven and bake the pizza for about 10 minutes, or until the crust is crisp and golden brown. Using oven mitts, remove the pizza stone from the oven and return it to the heatproof surface. Cool for 5 minutes. Sprinkle one-fourth of the basil leaves over. Using the pizza cutter that comes with the pizza stone, cut the pizza into wedges and serve. Repeat to make 3 more pizzas. Let’s see if you can make them as quickly as they can eat them!
