Shrimp and Oregano Pizza

Instructions

• 1

  To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water, mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)

• 2

  Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.

• 3

  Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6½ oz pieces.

• 4

  To make the pizza sauce, place all the ingredients in a food processor or blender and process until well combined. Transfer to a saucepan over medium heat. Bring to a boil, stirring occasionally. Boil for 5 minutes, or until the sauce thickens. Set aside to cool. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

• 5

  To make the topping, combine the shrimp, lemon zest, parsley and garlic in a bowl. Season with salt and pepper, stir until the shrimp are well coated. Cover and refrigerate until you are ready to assemble the pizza.

• 6

  Combine ½ cup (4 fl oz) of the pizza sauce and oregano.

• 7

  To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.

• 8

  Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.

• 9

  Prick the crusts with a fork or pizza docker.

• 10

  Spread 1 teaspoon of oil over each pizza crust. Spread with 2 tablespoons of the pizza and oregano sauce.

• 11

  Divide the toppings evenly among the crusts.

• 12

  Select the THIN crust setting.

• 13

  Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.

• 14

  Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 4–6 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.

• 15

  Open the lid carefully with oven mitt and transfer the pizza to a cutting board.

• 16

  Repeat with the remaining pizzas.

• 17

  Combine the olive oil, pepper flakes and lemon zest. Drizzle over the pizzas and sprinkle with capers and parsley. Slice and serve.