1.04.2011

Tuesday Treats: Seafood Pizza w/ White Sauce

I strongly dislike any kind of cooked tomato. Tomato sauce, ketchup, tomato soup, you name it. But I love fresh tomatoes. S hates fresh tomatoes, but loves any kind of cooked tomato. It's great when he gets a salad and I can eat a few extra tomato slices, but it's a nightmare for me when we have pizza. In fact, I don't really like pizza because of the tomato sauce. So when I made a pizza the other night that we both loved, I knew I found a keeper.
This white pizza has an incredible parmesan cheese and garlic white sauce and is covered with shrimp, sauteed in salt and pepper until barely pink. We use Fleischmann's pizza crust yeast, organic flour, and a variety of spices in a stand mixer for the dough, which is incredibly easy and requires no time for rising. From yeast and flour to table this pizza takes 25 minutes, tops.

Seafood Pizza with White Sauce

for the dough:
1 3/4 - 2 1/4 c. of flour
1 envelope Fleischmann’s Pizza Yeast
2 t. sugar
3/4 t. salt
1 t. garlic powder
1 t. onion powder
2/3 cup of very warm water (120 degrees F)
1 T olive oil

for the white sauce:
1 T butter
1 T flour
3/4 c. milk
2 cloves garlic, smashed or 2 t. garlic powder
salt & pepper to taste
6 T grated parmesan cheese (fresh is best!)

for the pizza:
1 1/2 pounds medium to large shrimp, thawed and peeled
fresh crab meat (optional)
2 T green pepper, chopped (optional)
salt & pepper to taste
2 c. shredded part-skim mozzarella cheese

Make the dough:
In a stand mixer with the dough hook attachment combine 1 cup of flour and remaining dry ingredients. With the mixer on low add warm water and olive oil. Mixture will be very sticky. Slowly add 1/2 c. flour until dough becomes smooth. Knead with the mixer on medium low for 4-5 minutes. Turn mixer off and let dough rest while you make the white sauce.

Make the white sauce:
In a small saucepan melt butter. Add flour and stir continuously for one minute. Slowly add milk and garlic, stirring continuously with a small whisk. Continue to cook over medium heat until mixture starts to thicken. Add parmesan, mix over low heat until cheese is melted and sauce is smooth. Add salt, pepper, and more garlic powder to taste.

Cook the shrimp:
In a large sautee pan, sprinkle shrimp with salt and pepper. Cook over high heat until shrimp are just barely pink. Set aside.

Make the pizza:
We used to be a pizza stone family, but we discovered a crisper pan at Williams-Sonoma last year and haven't touched the stone since. Use your favorite pizza making method, but if you don't have one we urge you to try a pizza crisper pan.

Move rack to the bottom position and preheat oven to 425 degrees. Spray the pan with a non-stick cooking spray. Toss and stretch the dough into a giant somewhat-circle. Place on pan and stretch to the edges. Pinch around the edges to make them slightly thicker than the rest of the crust. Spread a generous amount of white sauce on the pizza, we use the entire batch for a 14" pizza, but you can use less if you'd like. Sprinkle with half of the mozzarella, top with shrimp, crab meat and peppers, if desired. Top with remaining mozzarella. Bake at 425 for 10-15 minutes, until bubbly and golden (check every two minutes after ten minutes.)
Enjoy every non-tomato filled bite!

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