Greco-Roman Shrimp Pizza
- Low calorie
Ingredients
- 1 pizza dough (1-1/3 to 1-1/2 lb/680 to 750 g), at room temperature
- 12 oz (375 g) shrimp, peeled and deveined
- 3 tbsp (45 mL) extra-virgin olive oil
- 1-1/2 tbsp (22 mL) tomato paste
- 1/2 tsp (2 mL) wine vinegar
- 1 bunch green onions, thinly sliced
- 2 garlic pressed or minced
- 1 cup (250 mL) sliced cherry tomatoes
- 1 tsp (5 mL) fennel seeds, lightly crushed
- 3/4 tsp (4 mL) crumbled dried oregano
- 1/4 tsp (1 mL) each salt and black
- 1/4 tsp (1 mL) hot pepper flakes
- 1 tbsp (15 mL) cornmeal
- 1/2 cup (125 mL) crumbled Feta cheese (3 oz/100 g)
Preparation
Shape dough into ball by pulling side down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
Slice shrimp in half lengthwise. In large bowl, whisk together olive oil, tomato paste and vinegar. Add shrimp, onions, garlic, tomatoes, fennel, oregano, salt, pepper and hot pepper flakes; toss to coat.
On lightly floured surface, shape dough by pressing down with fingertips, then pulling at edges to stretch (or use rolling pin, letting dough relax between rollings as necessary), into 14-inch/35 cm round to fit pizza pan or into 16- x 12-inch/40 x 30 cm rectangle to fit baking sheet. Sprinkle cornmeal evenly over pan; lay dough in pan. Spread shrimp mixture over dough; top with cheese.
Bake on lower rack of 425F/220C oven until bottom of crust is golden, 16 to 20 minutes in convection oven or 20 to 25 minutes in conventional oven.
Makes 8 slices.
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