Breville Test Kitchen

Spicy Shrimp and Garlic Pizza

Name: Spicy Shrimp and Garlic Pizza
Cook time: 3600 s
Total time: 9900 s
Yield: Makes 3
Ingredients: 3⅓ cups (17½ oz) bread flour; 2 tsp instant dried yeast; 2 tsp sugar; 2 tsp flaky sea salt; 1 tbsp olive oil; 1 cup (8 fl oz) lukewarm water; 14½ oz can whole tomatoes; ½ tsp flaky sea salt; ½ tsp coarsely ground black pepper; ¼ tsp granulated sugar; 1 tsp dried oregano; ¼ cup (2 fl oz) olive oil - divided, plus extra to serve; 3 cloves garlic - crushed; 1 tsp crushed red pepper flakes; 3 tbsp chopped flat-leaf parsley - plus extra to serve; 30 (2 lb 3 oz) medium uncooked shrimp - peeled, deveined; Flaky sea salt - to season; Freshly ground black pepper - to season; 9 (7½ oz) whole artichoke hearts - cut into quarters; Basil leaves; Lemon wedges

Shrimp meets sizzle in this perfectly crisp, garlic-kissed combo. The Crispy Crust™ Pizza Maker turns up the heat to 572° to bring a crisp crust with plenty of puff and chew.

2 hrs 45 mins total time

1 hr active time

Easy

Makes 3

Ingredients

Measurements:

For the dough

3⅓ cups (17½ oz) bread flour
2 tsp instant dried yeast
2 tsp sugar
2 tsp flaky sea salt
1 tbsp olive oil
1 cup (8 fl oz) lukewarm water

For the pizza sauce

14½ oz can whole tomatoes
½ tsp flaky sea salt
½ tsp coarsely ground black pepper
¼ tsp granulated sugar
1 tsp dried oregano

For the topping

¼ cup (2 fl oz) olive oil
divided, plus extra to serve
3 cloves garlic
crushed
1 tsp crushed red pepper flakes
3 tbsp chopped flat-leaf parsley
plus extra to serve
30 (2 lb 3 oz) medium uncooked shrimp
peeled, deveined
Flaky sea salt
to season
Freshly ground black pepper
to season
9 (7½ oz) whole artichoke hearts
cut into quarters

To serve

Basil leaves
Lemon wedges

Instructions

1To 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 the 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.)
2Place 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.
3Turn 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 three, 8¾ oz pieces.
4To make the pizza sauce, place all the ingredients in a food processor or blender and process until well combined. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
5To make the topping, place 3 tablespoons (1½ fl oz) of the olive oil, garlic, pepper flakes, parsley and shrimp 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.
6To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
7Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.
8Prick the crusts with a fork or pizza docker.
9Spread 1 teaspoon of the remaining oil over each pizza crust. Spread 3 tablespoons of pizza sauce over each crust.
10Divide the toppings evenly among the crusts.
11Select the CLASSIC crust setting.
12Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
13Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 5-6 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
14Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
15Repeat with the remaining pizzas.
16Drizzle with extra olive oil, season with salt and pepper and garnish with extra chopped parsley and basil leaves. Slice and serve with lemon wedges.