This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
I’ve been making pizza on Friday nights for as long as I can remember. It started out as a way to save money and ended up just being a tastier and healthier alternative to take-out. Plus, it’s so nice to be able to tailor your pizza just the way you like it.
It’s that easy: I like to think of pizza recipes as suggestions and encourage you to free-style your own pies with an eye to your family’s preferences. Try making this pizza with whole wheat pizza dough and add some grated carrot. It adds a bit more nutrition and no one will be the wiser.
Shrimp Pizza with Pineapple and Spinach
Start-to-Finish: 30 minutes
Hands-On-Time: 20 minutes
Makes 2 16-inch pizzas
- 1 large shallot
- 1 pint grape tomatoes, halved
- Homemade Pizza Dough (recipe below), or 2 1 lb. bags frozen pizza dough, thawed and out of the refrigerator for about 10 minutes
- 2 Tbsp. olive oil
- Salt and freshly ground black pepper
- 4 handfuls baby spinach
- 2/3 cup pineapple tidbits, drained
- 1 lb. frozen Heinen’s Cooked Shrimp 26-30 count, thawed and patted dry
10 oz. Swiss cheese, grated
- If you have a pizza stone, place it on the bottom rack and preheat oven to 450°F. If you don’t have a stone, invert a sheet pan on the bottom rack and bake the pizza directly on it. This technique will result in a crispier, thinner crust.
- On a large cutting board, mince the shallot and halve the tomatoes.
- Cover a pizza peel or rimless cookie sheet with a large sheet of parchment paper.
- Pat and stretch out the dough into a 16-inch circle and place it on the sheet of parchment. Drizzle the dough with the oil, rub the shallot over the top with your fingers and sprinkle with salt and a few grinds of pepper. Layer with the spinach, tomatoes, pineapple and shrimp and top with the cheese. Finish with a sprinkle of salt and pepper.
- Slide the pizza, still on the parchment, onto the heated pizza stone or inverted sheet pan in the preheated oven and bake for 12 to 15 minutes or until the bottom is crispy and cheese has browned slightly. If you want to bake the pizza on a cold sheet pan and pop it in the oven it won’t be as crispy on the bottom, it will be a little more puffy and bready and may take an extra minute or two to bake, but will still be great.
- Slide the peel under the pizza to remove it from the oven and cool for about 5 minutes before cutting into wedges. Serve hot.
Extra Hungry Kids? Add some diced ham or Canadian bacon to the topping before baking and this pizza becomes a classic.
In the glass: Txakolina (chock-oh-lee-nah) or Txakoli (chock-oh-lee) is a spritzy, zippy, light bodied white or rosé from Basque country in Spain and well worth the search. Lightly fizzy, Txakolina pairs beautifully with seafood, cheese and this pizza, of course.
If you’re in the make-it-from-scratch mood, pizza dough is so easy to make. This recipe makes enough for two pizzas and the dough freezes beautifully. It’s a good idea to make a double batch and freeze what you don’t need for another day. Just thaw it in the fridge a day ahead and you’re in business. The pizza business that is.
Basic Pizza Dough
Start-to-Finish: 1 hour 25 minutes
Hands-On Time: 15 minutes
Makes two 12-inch pizza shells
- 3 1/3 cups unbleached flour
- 2 tsp. salt
- 1-1/3 cup warm water
- 1 Tbsp. sugar
- 1 package dried yeast (2 1/2 tsp.)
- 1 Tbsp. extra-virgin olive oil
- Place the flour and salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour.
- Add the sugar and yeast to the warm water and stir. Allow the water-yeast mixture to sit for 3 to 4 minutes and when foamy on top, add the olive oil. Stir.
- Turn on the processor and quickly pour the yeast-water through the feed tube. Process until the dough forms a ball. Remove the dough from the processor and bring together into the shape of a ball. Place in a large bowl, cover with plastic wrap and let rest for 45 minutes or until doubled in size. Deflate the dough with your hands and cut into two pieces and you’re ready to build your pizza.
Note: You can also mix up the dough with a stand mixer or by hand, but it’s faster with the processor.
Make-ahead: The dough can be made a day ahead and kept in a bowl, tightly covered with plastic wrap in the refrigerator for 24 hours. The dough can also be frozen for up to 4 weeks. Thaw overnight in the refrigerator.