the Breville Test Kitchen

So So Spicy Shrimp Pizza

Name: So So Spicy Shrimp Pizza
Cook time: 1200 s
Total time: 30600 s
Yield: Makes 4 pizzas
Ingredients: 1¼ lb bread flour; 2 tsp fine salt; 1 tsp instant dried yeast; 1½ cups (12 fl oz) cold water; Semolina - to sprinkle; Olive oil - to drizzle; 1 lb raw shrimp - peeled, deveined; 4 cloves garlic - minced; 1 tsp salt; 2 cups (16 fl oz) marinara sauce; 2 tsp kosher salt; 2 tsp dried oregano; 2 cups (7 oz) shredded mozzarella cheese; 5½ oz sliced spicy pepperoni; 10½ oz fior di latte - thinly sliced; 3 jalapeño peppers - thinly sliced; 4 bird’s eye chili - thinly sliced; 5¼ oz cherry tomatoes - halved; Cilantro leaves - to serve

the Smart Oven® Pizzaiolo

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8 hrs 30 mins total time

20 mins active time

Easy

Makes 4 pizzas

Ingredients

Measurements:

For the pizza dough

1¼ lb bread flour
2 tsp fine salt
1 tsp instant dried yeast
1½ cups (12 fl oz) cold water
Semolina
to sprinkle
Olive oil
to drizzle

For the shrimp

1 lb raw shrimp
peeled, deveined
4 cloves garlic
minced
1 tsp salt

For the pizza

2 cups (16 fl oz) marinara sauce
2 tsp kosher salt
2 tsp dried oregano
2 cups (7 oz) shredded mozzarella cheese
5½ oz sliced spicy pepperoni
10½ oz fior di latte
thinly sliced
3 jalapeño peppers
thinly sliced
4 bird’s eye chili
thinly sliced
5¼ oz cherry tomatoes
halved
Cilantro leaves
to serve

Instructions

1
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 5-6 minutes or until the dough is smooth and elastic.
2
Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free place for 1 hour, or until doubled in size.
3
Turn the dough out onto a lightly floured countertop and divide into 4 x 8½ oz pieces. Shape each piece into a smooth ball.
4
Lightly sprinkle two baking sheets with semolina and place the dough balls on the baking sheets, leaving 4-inches between the balls. Drizzle each ball with a little oil, spread the oil to coat the dough. Cover each baking sheet with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
5
An hour before cooking remove the dough from the refrigerator and stand, covered, at room temperature. Meanwhile, marinate the shrimp.
6
Place the shrimp, garlic and salt in a large bowl and stir to combine. Cover and refrigerate until required. Continue to the next step.
7
In a medium bowl, combine the marinara sauce, salt and oregano. Set aside until required.
8
About 20 minutes before the dough has finished resting preheat the oven. Select the WOOD FIRED setting. Turn the DARKNESS setting to the DARKER dial and select 2 minutes on the TIMER dial (preheat can take up to 20 minutes).
9
Sprinkle semolina on a clean countertop. Use a bench scraper to lift one of the dough balls and place 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 9-inch round, leaving a ½-inch border. Lightly sprinkle the peel with semolina. Carefully transfer the dough onto the peel, gently removing any excess semolina.
10
Spread a quarter of the marinara sauce evenly over the dough to the border. Scatter with a quarter of the mozzarella, then top with a quarter of the pepperoni and a quarter of the shrimp. Scatter with a quarter of each of the remaining ingredient, except for the cilantro.
11
Once preheated, place the pizza in the oven and press the TIMER dial to start the timer. Cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
12
Transfer to a cutting board and stand for 1 minute. Sprinkle with cilantro leaves, slice and serve. Repeat with the remaining dough, sauce and toppings.