The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White pizza with shrimp

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SylviaH's picture
SylviaH

White pizza with shrimp

A lot of TFLoafers have been doing pizza's.  Hopefully you are like me and never tire of pizza photos : )  It must be the weather.  It rained so hard water ran inside my WFO and now I can't fire it up until it dries out.  I learned my lesson.  Not all storms are the same.  So from now on the oven front gets covered for storms.  It just makes me want pizza even more not being able to fire it up.


The very thinned crusted pizza's where made with the Neo Neapolitan pizza dough recipe from P. Reinhart's 'American Pie'  I like this recipe because at least for me it can be shaped for either a thin or thick crust.  I used ADY instead of IADY and that helps the dough to stretch nicely or become a little more extensible.  I make up several pizza balls and freeze them for quick night pizza dinners. 


I made a white sauce that was very delicious.  It was made with heavy cream, cream cheese, fresh basil, EVOO, sea salt-pinch and garlic.  Then the pizza's where topped with the sauce, mozzarella, parmesean, jumbo chopped fresh raw shrimp, fresh lemon thyme leaves, lemon wedge and a lemon thyme stem for garnish.  The pizza's where baked on stones at 550F in a pre-heated 50 minutes oven.  My husband said the pizza's where very delicious and he loved the sauce.  I almost didn't get the photos.


 Joey Boy, checking out the fresh Lemon Thyme!


 


 Placed upon a perforated pan to keep


crisp while being sliced.


                                                                 Super thin crust.


 


                              Crumb of the Crown : )


Sylvia


 


 


                                                                                                


 


 

Comments

janij's picture
janij

That looks so good!!!  I can't wait to make pizza this weekend.  But I hadn't thought of shrimp.

SylviaH's picture
SylviaH

Shrimp is a favorite in a red or white pizza.  You can buy a good brand of frozen fresh.  Pull them right out of the freezer.  So handy.


Sylvia 

ehanner's picture
ehanner

The crumb also looks perfect!


Eric

SylviaH's picture
SylviaH

I will definately be doing this one again..the sauce would be great with any seafood.


Sylvia

UncleArgyle's picture
UncleArgyle

Can you post a little more detail/measurements that you used for the sauce? I'd love to take a stab at this.


Looks Great!


Mike.

SylviaH's picture
SylviaH

I think you will love this sauce.  I did not take measurments but it's an easy sauce and the measurments are easily adjusted to your personal taste.


1/4 cup EVOO


4-5 Garlic Cloves chopped - I like a lot of Garlic


1/4 cup fresh Basil leaves


1 Block softened Cream Cheese


1/4 Cup Heavy Cream


1 Organic Lemon


Fresh Lemon Thyme


Sea Salt


Saute your garlic in a small pan with about 2 TBsp. of  Olive Oil until just tender.  Careful not to brown.


Add to a blender with the rest of the EVOO and Basil.  Blend till smooth. Add more EVOO if needed. 


In a pot add your Blended ingredients and melt your Cream Cheese and Heavy Cream just until softened adding a pinch of sea salt.  Add more Heavy Cream to adjust the sauce to a nice consistancy for spreading on you pizza dough.  Cool to about room temperature... don't put the sauce hot onto your dough.


Spread onto pizza dough, add a good brand of melting mozzarella 'not the hard chewy rubbery grocery store brand or use a fresh mozzarella, tear or slice in pieces, sprinkle with parmesean cheese.  Lay your shrimp between the slices of mozzarella.  Sprinkle with Lemon Thyme leaves and lay a very thin sliced circle of lemon that has been sliced from center to peel and twisted on top.  You can do all your pizza preparing right on a lightly floured wooden paddle or if your not ready for that just place your stretched dough onto parchment and top.


Bake and when finished give a few squeezed drops of lemon juice over the pizza and garnish with Fresh tender Lemon Thyme.  Your raw shrimp should cook nicely if the oven and stone pre-heated...you don't want your cheeses to brown on top. 


Makes enough sauce for two or three 10 inch pizza's.


Sylvia


 

UncleArgyle's picture
UncleArgyle

Excellent write up Sylvia! Thanks!


 


I am going to try this one this weekend!

SylviaH's picture
SylviaH

Hope you can post a photo and let me know how you like it. 


Sylvia

Pain Partout's picture
Pain Partout

Great pizza post, Sylvia. I will likely have to chain DH to his chair as it is served? Sounds very good, indeed.

SylviaH's picture
SylviaH

Sounds like you plan on baking this one.  Hope to see your results!  Enjoy!


Sylvia