This pizza makes a great main dish or appetizer.
Makes approximately 4 – 10 inch crusts.
- 1 cup warm water
- 1/2 teaspoon yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 egg
- 1 stick butter melted
- 2-2 1/2 cups white bread flour
- 1 stick butter, room temp
- 1/2 stick butter
- 1 pound shrimp, peeled and de-veined
- 8-12 ounce brick of gouda cheese, shredded
- 1 cup parmesan cheese, shredded
- 6-8 green onions, chopped
- garlic salt
- dried basil
In stand mixer, add warm water and yeast. Allow to sit for 5 to 10 minutes.
Add sugar, salt, egg and melted butter and 1 1/2 cups flour. Mix with dough hook until well combined.
Gradually add more flour until dough comes together.
Mix with dough hook for 10 minutes.
Move dough to a floured surface and knead until dough springs back when pressed lightly.
Put dough in a oiled bowl and cover with plastic wrap. Allow to rise for 1 hour.
Press dough down. Cut the dough into four pieces.
Roll out on a floured surface until thin. If the dough seems hard to work with, let it sit for a few minutes and then continue rolling out.
Use a fork to poke the crust about 1 to 2 inches apart. This will help reduce bubbles.
Preheat the oven to 525 degrees with a pizza stone on the center rack. (500 degrees for convection)
Cook one crust at a time for 3 to 5 minutes or until bottom is lightly browned. Remove and let cool on a cooling rack.
Repeat for each crust. Set aside until ready to top and bake.
Add 1/2 stick of butter to a large skillet over medium heat. Add shrimp and 1 teaspoon minced garlic. Season the shrimp lightly with salt and pepper.
Once shrimp are cooked through, remove from pan. Let cool and refrigerate until ready to add to pizza.
Once crusts are cooled, spread 2 tablespoons of room temperature butter on the top of the crust. Sprinkle lightly with garlic salt and basil.
Cut shrimp into pieces. Place shrimp on crust.
Sprinkle gouda and parmesan cheese on the crust.
Sprinkle green onions on top.
Bake at 525 degrees, on the pizza stone, for 4 – 7 minutes or until cheese is melted and edges of the crust have browned.
Remove from oven. Let stand for 2 minutes before cutting.