Description
This pizza is a simple and delicious variation to your regular pizza. Shrimp and Arugula Pizza has an arrabbiata base, lots of mozzarella, and topped with a simple arugula salad.
Ingredients
- FOR THE DOUGH:
- 3 cups Bread Flour
- 2 teaspoons Active Dry Yeast
- 1 teaspoon Salt
- 1-¼ cup Water, Lukewarm
- 2-½ Tablespoons Olive Oil
- FOR THE TOPPINGS:
- ⅔ cups Arrabbiata Sauce
- 1 pound Large Shrimp, Peeled And Deveined
- 3 Tablespoons Olive Oil
- 1 cup Mozzarella Cheese, Grated
- FOR THE ARUGULA SALAD:
- 2 cups Baby Arugula
- 1 Tablespoon Olive Oil
- ½ Lemon, Juiced
- Salt And Pepper, to taste
- Red Pepper Flakes, For Topping
Preparation
For the dough, in the bowl of a food processor, combine flour, yeast, and salt and process with 3 or 4 pulses. With the motor running, slowly add water and olive oil. Continue processing until the dough forms a ball, about 1 minute, then process for 1 minute more.
Grease the inside of a large bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let the dough rise for 1 hour.
Preheat oven to 450ºF. Like a large baking sheet with parchment paper and set aside.
Divide the dough in half and roll out each section into 8-inch rounds. Place pizza bases on prepared baking sheet.
Spread ⅓ cup arrabbiata sauce over each pizza base.
In a mixing bowl, toss shrimp with olive oil until well coated. Divide shrimp in half and arrange on pizza base. Sprinkle ½ cup of mozzarella cheese on each pizza.
Bake pizzas for 20–25 minutes, or until crust is golden brown and cheese is bubbling. Remove from oven and let cool 10 minutes.
While pizzas are cooling, toss arugula with olive oil, lemon juice, salt, and pepper. Top each pizza with arugula. Sprinkle with red pepper flakes and enjoy!
