CREOLE SHRIMP TOPPED PIZZA WITH SMOKED MOZZARELLA
Makes 2 12”diameter pizzas
1 lb. small shrimp, shelled, deveined, rinsed and patted dry with paper towels
1 batch pizza dough (recipe attached)
1-2 T. vegetable oil
1 medium onion, chopped
1 green pepper, chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 16 oz can whole plum tomatoes, tomatoes chopped and juice reserved
½ teaspoon dried thyme, 1/8 teaspoon cayenne (or to taste)
OR 1 teaspoon Cajun seasoning
2 cups shredded smoked mozzarella cheese (or more to taste)
Optional – thinly sliced andouille sausage
¼ cup fresh basil leaves, torn just before using
Preheat oven 450F. with or without pizza stone
1. Sauté the onions, pepper, celery and garlic in a medium size, heavy saucepan. Cover, lower heat and sweat vegetables until softened, but not brown.
2. Add the herbs and ½ teaspoon Kosher salt to the vegetables, coat thoroughly. Add the tomatoes and some of the tomato liquid. Simmer, uncovered, until the mixture is very thick, adding a little more of the tomato liquid if becoming too dry. Taste for seasoning, add salt and freshly ground black pepper as needed. (This Creole sauce may be made ahead – heat before using)
3. Just before topping the pizza, stir in the shrimp, and cook until just turning pink – do not overcook.
Pizza assembly –
Divide dough in half. Let rest, covered 5-10 minutes. Roll the dough out, on a lightly floured surface, to about 12” diameter.
Pizza stone instructions – Coat peel with cornmeal. Place dough on peel. Sprinkle with ½ cup of smoked mozzarella, half of the tomato-shrimp mixture, and top with another ½ cup cheese. (0ptional – scatter andouille slices around the shrimp before topping with final cheese layer, or andoiuille on top of cheese – your preference)
Baking on cookie sheet – Place pizza on a parchment lined cookie sheet. And proceed as above.
Bake in preheated oven for 8-10 minutes, or until bottom is lightly browned and cheese melted. (Usually bakes quicker on hot pizza stone)
Top with torn basil leaves.