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Ingredients
1 1/2 lb. large shrimp, peeled and deveined
1 tsp paprika
1 tsp cayenne pepper
inch crushed red pepper flakes, plus more for garnish
salt and pepper to taste
freshly ground black pepper
juice and zest of 1 lemon
2 cups shredded mozzarella and cheddar
Parmesan cheese
tomato sauce
chopped fresh parsley, for garnish (optional)
chopped sweet peppers
1/2 finely chopped onion
Dough
3 cups all purpose flour
1 tsp instant yeast
1 1/4 tsp salt
2 tbs olive oil
1 cup cool water
Directions
To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or using the dough cycle on a bread machine — to make a smooth, soft dough. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.
Allow the dough to rise, covered, for 45 minutes; then refrigerate for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. Remove the dough from the refrigerator, and allow it to rest and warm up a bit while you prepare the filling and the pan.
Marinate the shrimp with salt, pepper, cayenne pepper and paprika then grilled on each sides for two minutes just to mark and get some grill flavour then put a side. Use vegetable oil spray to lightly grease baking sheet or drizzle oil into the bottom of the pan and lightly dust with flour. To assemble and bake the pizza: gently flatten the dough. Gently place it in the prepared pan and stretch the dough to fit shape (your goal is to get the dough to fill the pan as fully as possible.)
Put to bake for 8 minutes. Remove it from the oven, and arrange the topping.
Add sauce to the pizza crust sprinkle with cheese then add veggies and top with grilled shrimp, sprinkle with Parmesan cheese and pepper flakes. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom. Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut into squares and enjoy with a well cold beer.
