Shrimp Pan Pizza with Fontina Cheese and Asparagus

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Shrimp Pan Pizza with Fontina Cheese and Asparagus

Book Description

Simply Shrimp is a collection of succulent recipes that draws on the best of the world's culinary traditions without calling for ingredients you cna only get by mail order from Calcutta. Turn a few pages and you are sure to find a tempting dish that's a snap to make, such as Fettuccine with Shrimp,

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Simply Shrimp: 101 Recipes for Everybody's Favorite Seafood

Authors: Rick Rodgers

Date: June 1998

ISBN: 0811819671

Publisher: Chronicle Books

Paperback

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Shrimp Pan Pizza with
Fontina Cheese and Asparagus
Recipe from: Simply Shrimp
by Rick Rodgers
Cookbook Heaven at Recipelink.com

You're unlikely to find this upscale flavor combination in your local pizzeria. I find it much easier to make homemade pizza in a rectangular pan, rather than fussing with baking stones and peels. Italian fontina cheese is better than the Swedish kind.

Makes one 12-inch pizza

Pizza Dough
2 1/2 cups unbleached all-purpose flour
1 teaspoon quick-acting dry yeast
1 teaspoon salt
Pinch of sugar
1 cup hot tap water
2 tablespoons extra virgin olive oil, plus more for brushing
Cornmeal, for sprinkling
8 ounces thin asparagus spears, trimmed and cut into 2-inch pieces
2 tablespoons extra virgin olive oil
1 garlic clove, crushed through a press
2 cups (8 ounces) shredded Italian fontina cheese
6 pound large shrimp, peeled, deveined, cut lengthwise in half, and patted dry
3 ripe plum tomatoes, seeded and cut into 2-inch dice
4 teaspoon freshly ground pepper
2 tablespoons chopped fresh basil or marjoram or a combination

To make the dough, in a food processor, pulse the flour, yeast, salt, and sugar to mix. In a glass measuring cup, mix the hot water and oil. With the machine running, pour the liquid through the feed tube and process until the dough forms a ball. (If the dough feels too wet, add flour, 1 tablespoon at a time, and process until a ball forms. If it is dry and crumbly, add water, 1 tablespoon at a time.) Process the dough for 45 seconds longer. Remove the top of the food processor. Place a large piece of plastic wrap over the top of the work bowl, and reattach the top, making an airtight seal. Let stand for 10 minutes.
Transfer the dough to a large self-sealing plastic bag and seal the bag. Let stand in a warm place until the dough has doubled in bulk (a finger inserted 1/2 inch into the dough will leave an impression), about 45 minutes.
Position a rack in the top third of the oven and preheat to 450° f. Sprinkle a thin layer of cornmeal over a 15 x 15 x 1-inch jelly-roll pan.
Pat and stretch the dough into the pan. Cover with plastic wrap and let stand in a warm place until slightly puffy, about 15 minutes.
Bring a medium saucepan of lightly salted water to a boil over high heat. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again. Pat dry and set aside.
In a small bowl, combine the oil and garlic. Brush the dough with 1 tablespoon of the garlic oil. Sprinkle the dough with 1 cup of the fontina. Top with the shrimp, tomatoes, and remaining 1 cup cheese. Sprinkle with the pepper. Bake until the edges of the crust are beginning to brown, about 20 minutes.
Toss the asparagus with the remaining 1 tablespoon garlic oil. Scatter over the pizza, patting the asparagus lightly onto the top of the pizza so the pieces adhere to the cheese. Continue baking until the underside of the crust is golden brown (lift up with a spatula to check), about 5 minutes more. To serve, sprinkle with the basil and cut into large rectangles. Serve hot.

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