So So Spicy Shrimp Neapolitan-Style Pizza

the Breville Test Kitchen

So So Spicy Shrimp Neapolitan-Style Pizza

Name: So So Spicy Shrimp Neapolitan-Style Pizza
Cook time: 1200 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 570 g bread flour - plus extra for dusting; 2 tsp kosher salt; 1 tsp instant dried yeast; 1½ cups (360 ml) cold water; Semolina - to sprinkle; 2 kg raw shrimp - peeled, deveined; 4 cloves garlic - minced; 1 tsp kosher salt; 600 g canned whole peeled tomatoes; 2 tsp extra-virgin olive oil; 2 cloves garlic - minced; ¾ tsp dried oregano; ¾ tsp kosher salt; Pinch crushed red pepper flakes - optional; 2 cups (200 g) shredded mozzarella cheese; 160 g sliced spicy pepperoni; 300 g fior di latte - thinly sliced; 3 jalapeño peppers - thinly sliced; 4 bird’s eye chilies - thinly sliced; 150 g cherry tomatoes - halved; Cilantro leaves - to serve

This is one pocket rocket of pizza-flavor comin’ right at ya! Chili, shrimp n’ pepperoni, jalapeño and mozzarella. All atop the perfect leopard spot crust with just the right amount of puff n’ chew. Pizzaiolo…you’ve nailed it this time.

9 hrs 30 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour
plus extra for dusting
2 tsp kosher salt
1 tsp instant dried yeast
1½ cups (360 ml) cold water
Semolina
to sprinkle

For the shrimp

2 kg raw shrimp
peeled, deveined
4 cloves garlic
minced
1 tsp kosher salt

For the Essential Pizza Sauce

600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garlic
minced
¾ tsp dried oregano
¾ tsp kosher salt
Pinch crushed red pepper flakes
optional

For the pizza

2 cups (200 g) shredded mozzarella cheese
160 g sliced spicy pepperoni
300 g fior di latte
thinly sliced
3 jalapeño peppers
thinly sliced
4 bird’s eye chilies
thinly sliced
150 g cherry tomatoes
halved
Cilantro leaves
to serve

Instructions

1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Breville oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days. Meanwhile, continue to the next step.
5To prepare the shrimp, place the shrimp, garlic and salt in a bowl and stir to combine. Cover and refrigerate for 6 hours or overnight.
6An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the pizza sauce.
7To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 3 minutes on the Timer dial.
9Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
10For each pizza, leaving a small border, spread ¼ cup of the pizza sauce evenly over the dough. Top with a quarter each of the mozzarella, pepperoni, shrimp, fior de latte, jalapeños, chilies and cherry tomatoes.
11Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the shrimp are cooked through.
12Stand pizza for 1 minute. Sprinkle with cilantro leaves, slice and serve.

So So Spicy Shrimp Neapolitan-Style Pizza

9 hrs 30 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour
plus extra for dusting
2 tsp kosher salt
1 tsp instant dried yeast
1½ cups (360 ml) cold water
Semolina
to sprinkle

For the shrimp

2 kg raw shrimp
peeled, deveined
4 cloves garlic
minced
1 tsp kosher salt

For the Essential Pizza Sauce

600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garlic
minced
¾ tsp dried oregano
¾ tsp kosher salt
Pinch crushed red pepper flakes
optional

For the pizza

2 cups (200 g) shredded mozzarella cheese
160 g sliced spicy pepperoni
300 g fior di latte
thinly sliced
3 jalapeño peppers
thinly sliced
4 bird’s eye chilies
thinly sliced
150 g cherry tomatoes
halved
Cilantro leaves
to serve

Instructions

1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.

2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.

Tip: If you have a Breville oven with a proof function; set to 30°C and proof for 1 hour.

3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.

4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days. Meanwhile, continue to the next step.

5To prepare the shrimp, place the shrimp, garlic and salt in a bowl and stir to combine. Cover and refrigerate for 6 hours or overnight.

6An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the pizza sauce.

7To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.

8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 3 minutes on the Timer dial.

9Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.

10For each pizza, leaving a small border, spread ¼ cup of the pizza sauce evenly over the dough. Top with a quarter each of the mozzarella, pepperoni, shrimp, fior de latte, jalapeños, chilies and cherry tomatoes.

11Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the shrimp are cooked through.

12Stand pizza for 1 minute. Sprinkle with cilantro leaves, slice and serve.