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Paganini's Pantry

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. Posted in Paganini's Pantry

1 recipe pizza dough
Course Salt
Olive oil for brushing dough

Pizza Topping:
1 recipe pesto, recipe to follow
20 shrimp, shelled, de-veined,

Slice each shrimp in half lengthwise.  Reserve.

Heat grill.

Separate dough into 8 even pieces and roll out.   Brush olive oil over rolled out pizza dough and sprinkle with coarse salt.

Grill dough until golden brown, about 4 minutes on each side. Remove from grill

Spread pesto over each pizza and add 6 halves of a shrimp to each pizza.  Place on a parchment lined cookie sheet and bake for 8-12 minutes until shrimp are cooked.

 

Pesto Sauce
2 cloves garlic
2 cups fresh basil
1/4 cup parmesan cheese
1/4 cup pine nuts or toasted almond slivers
1/3 cup olive oil
Salt and Pepper

Place basil, nuts, garlic, cheese, salt and pepper in the food processor. Pulse until ingredients are chopped.  With processor running, slowly add the olive oil.  Can use more olive oil if needed.

 

Basic Pizza Dough
1 1/3 cup warm water (105-115˚F) 
1 pkg. dry yeast ( 1 scant Tbsp.) 
2 cups all-purpose flour 
1 cup bread flour 
1 tsp. olive oil 
1 tsp. table sugar 

To 1 1/3 cup warm water, add 1 tsp. table sugar and 1 package of active dry yeast. Mix to combine and keep warm. Wait 10-15 minutes until the yeast starts to foam. 

In a large bowl, combine flour, water and yeast mixture. Stir with a wooden spoon until a soft dough forms. Turn dough out on a lightly floured surface. With lightly floured hands, knead dough until it is smooth and elastic, about 5 minutes. 

Lightly oil a large bowl, add dough, turning several times to oil the dough. Cover with either plastic wrap or a wet dish towel and set bowl in a warm place for 30 minutes. Punch down dough once and rest another 30 minutes. 

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