PFI Shrimp Pizza (Colorful language redacted)
Janice Joy Miller
One might ask... what does PFI stand for? Pretty F* Incredible.
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- 1 1/3 c
- organic whole wheat flour
- 1 tsp
- kosher salt
- 1 tsp
- active dry yeast
- 1 tsp
- organic sugar
- 2/3 c
- lukewarm water
- cornmeal for dusting pizza stone
- 1 jar(s)
- spinach artichoke dip with cheese (or any 4 ounce container of same)
- 1 lb
- jumbo shrimp, peeled, deviened, sliced in half
- 1/2 large
- sweet onion, chopped
- 4 oz
- grated kasseri cheese
- salt, pepper, red pepper flakes
1At least 2 1/2 hours ahead of serving, mix together pizza crust ingredients with a wooden spoon.
2Let dough sit at room temperature, covered with a wet cloth or plastic wrap, for 2 to 5 hours to let rise. No more than 5 hours, or dough will develop alcohol.
3In the meantime, prep shrimp, onions, and spinach artichoke dip.
4When ready to bake, preheat oven to 450F.
5Prepare a pizza stone by wiping with oil then dusting with cornmeal.
6When dough has risen, dip hands in flour and stretch it out to pizza size.
7Place pizza dough directly on stone, or on a pizza slider covered with cornmeal. (I just put it right on the stone.)
8Spread spinach, artichoke, cheese dip (room temperature) all over crust.
9Cover with shrimp, then onions, then kasseri cheese.
10Sprinkle lightly with salt & pepper, and red pepper flakes (optional).
11Bake until golden. Makes one large thin crust pizza.