The Queen Of Pizzas Gourmet Shrimp Pizza Food

SEAFOOD PIZZA

Steps:

• Prepare pizza dough according to package directions. Press onto a lightly greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from the heat., In a large skillet, melt the remaining butter over medium heat. Add scallops; cook and stir for 3-4 minutes or until firm and opaque. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat., Spread remaining cheese sauce over the crust. Top with the seafood mixture; sprinkle with mozzarella cheese and paprika if desired. Bake for 13-16 minutes or until golden brown. Let stand for 5-10 minutes before cutting.

SEAFOOD PIZZA

Steps:

• In large bowl, dissolve yeast in warm water. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle.
• Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.
• Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
• Move oven rack to lowest position. Heat oven to 500°F. On lightly floured surface, press or roll dough into 12-inch round. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
• Peel shrimp, leaving tails intact. Spread pizza sauce over dough to within 1/2 inch of edge. Sprinkle cheeses over sauce. Arrange shrimp, anchovies and scallops on cheeses. Sprinkle basil, pepper and garlic over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.

SHRIMP PIZZA

Steps:

• For white sauce, in a small nonstick saucepan, melt butter. Stir in the flour, mustard, cayenne and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 2 minutes. Add shrimp; cook and stir 2-3 minutes longer. Drain., Place crust on a pizza pan or baking sheet; spread with white sauce. Top with shrimp mixture and cheese. Bake at 425° for 8-12 minutes or until shrimp turn pink and cheese is melted.

THE QUEEN OF PIZZAS (GOURMET SHRIMP PIZZA)

Steps:

• Preheat pizza stone in oven at 450°F Brush olive oil over crust and spread with prepared pizza sauce. Sprinkle on basil, oregano, red pepper flakes, pepper and garlic.
• Distribute shrimp, mushrooms, olives and onions over pizza.
• Combine 3 cheeses and sprinkle evenly over pizza.
• Bake for 10 minutes.
• Add toppings of your choice at table (do try to have some arugula and chili oil to drizzle over) and enjoy!
• With much love from the Quisine Queens.

SHRIMP AND GOAT CHEESE PIZZA

Steps:

• Prepare the shrimp: In a large, shallow bowl, combine the shrimp with the olive oil, oregano, thyme, basil, and salt, turning to coat and flavor well. Marinate for 30 minutes in the refrigerator.
• Heat a skillet or a saute pan large enough to hold the shrimp in 1 layer, and spoon 1 tablespoon of the oil from the marinade into the skillet. Carefully arrange the shrimp in the skillet and, over high heat, saute just to color, 30 to 40 seconds per side. (Do not overcook, as it will continue to cook on top of the pizza dough.) Remove with a slotted spoon and set aside to cool. Season lightly with salt before arranging on the pizza dough.
• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to 4 (8-inch) rounds, with the outer border a little thicker than the inner circle. Brush each of the rounds with the chili oil.
• Layer the pizza: Start with the mozzarella, then the Fontina, tomato, onion, shrimp, goat cheese, and red and yellow peppers. Gently slide the pizza onto the baking stone and bake until the crust is golden brown, about 10 to 12 minutes.
• Transfer the pizza onto a firm surface and cut into slices with a pizza cutter or a very sharp knife. Serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• Yield: 4 (8-inch) pizzas

GRILLED SHRIMP PIZZA

Steps:

• Combine cheeses; set aside.
• Thread 6 shrimp onto each of 3 wooden skewers.
• Sprinkle shrimp with 1/8 teaspoon salt.
• Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done.
• Cool slightly, and coarsely chop.
• Place dough on rimless baking sheet sprinkled with cornmeal.
• Brush dough with olive oil.
• Slide dough onto greased grill rack, using a spatula as a guide.
• Grill 3 minutes or until lightly browned on bottom; flip.
• Spread salsa over crust, leaving a 1/4 inch border.
• Top with shrimp and cheese mixture.
• Grill and additional 3 minutes or until crust is golden brown and cheese melts.
• Sprinkle with cilantro and serve immediately.

SHRIMP OR LOBSTER GOURMET PIZZA

Steps:

• Dough: dissolve yeast in water in a large bowl. Allow to set for a few minutes until it begins to foam.
• Add sugar, salt, oil and 1 1/2 c flour and stir gently to combine. Add remaining flour and combine thoroughly. (I usually knead it a little in the bowl too.).
• Let rest for about 30 minutes. Pat out onto large, greased pizza pan.
• While dough is resting, mince garlic and mix with olive oil and allow to set to infuse flavor throughout.
• Spread oil and garlic over entire crust. Sprinkle with Parmesan cheese. Layer the shrimp or lobster meat, tomato, basil and mozzarella as desired and sprinkle with black pepper to taste.
• Bake at 400°F for 20 minutes.

VERY GARLIC SHRIMP PIZZA

Steps:

• In a 10" to 12" frypan, heat the cup of olive oil to medium low and add the shrimp and garlic.
• If the shrimp is raw, sauté for 3 minutes on each side.
• If the shrimp is already cooked, sauté for two minutes on each side (all you are doing is flavoring the shrimp with the oil and garlic).
• Remove from the pan and let cool.
• Place your baking stones in the oven and heat to 550ºF.
• On a floured surface, press the dough into a 9" circle (if you are doing home made).
• Place pizza dough on a surface that can slide on the stone or use a pizza peel covered with parchment paper.
• With a pastry brush, coat the dough with the garlic olive oil.
• For each pizza, add half the mozzarella, half the Fontina, and 1/2 the diced pepper.
• Now place 15 shrimp on each pizza and 1/2 the goat cheese in chunks.
• Add half the cherry tomatoes and sprinkle with 1/2 the Parmesan cheese.
• Dribble some of the remaining garlic oil over the pizza.
• When adding the topping, leave a 1" border on the edges so the dough can rise all around the edges.
• It is easy to stretch the dough out on the edges after the toppings are on.
• Pull out an oven rack and using a spatula, slide a pizza onto a stone.
• Rotate the pizza (s) 180º after about 3 minutes.
• Bake for 2 more minutes.
• At 550º, total baking time is 5 or 6 minutes, until the cheese is bubbling.
• Remove, slice, and serve.