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Shrimp and Oregano Pizza

Shrimp and Oregano Pizza

1 hr 50 mins total time

40 mins active time

Medium

Makes 4 pizzas

Ingredients


Measurements:

For the dough:

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

    approximately

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:

  • 30 (2 lb 3 oz) raw jumbo shrimp

    peeled, deveined

  • 2 tsp finely grated lemon zest
  • 2 tbsp chopped flat-leaf parsley
  • 2 cloves garlic

    crushed

  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 3 tbsp fresh oregano leaves
  • 4 (14 oz) Roma tomatoes

    chopped

  • 4 tsp olive oil

To serve:

  • 1½ tbsp extra-virgin olive oil
  • 1 tsp crushed red pepper flakes
  • 1 tsp finely grated lemon zest
  • 4 tsp salted capers

    rinsed

  • Flat-leaf parsley leaves

Instructions

  • 1To make the dough, put 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 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 surface and knead for 10 minutes until smooth and elastic.)
  • 2Put 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 surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6 ½ oz pieces.
  • 4To make the pizza sauce, put 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 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.
  • 5To 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.
  • 6Combine ½ cup (4 fl oz) of the pizza sauce and oregano.
  • 7To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
  • 8Roll out each piece of pizza dough to form a 9 ½-inch round and place each on a 11 ¾-inch square piece of parchment paper.
  • 9Prick the crusts with a fork or pizza docker.
  • 10Spread 1 teaspoon of oil over each pizza crust. Spread with 2 tablespoons of the pizza and oregano sauce.
  • 11Divide the toppings evenly among the crusts.
  • 12Select the THIN crust setting.
  • 13Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
  • 14Open 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.
  • 15Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
  • 16Repeat with the remaining pizzas.
  • 17Combine the olive oil, pepper flakes and lemon zest. Drizzle over the pizzas and sprinkle with capers and parsley. Slice and serve.