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Prep Time: 60 Minutes Cook Time: 14 Minutes |
Ready In: 74 Minutes Servings: 14 |
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For those of us who love pineapple on our pizza. Ingredients:
1 1/2 tablespoons olive oil |
1 tablespoon minced garlic |
6 large shrimp, peeled and deveined |
6 slices prosciutto di parma (thin slices) |
1/4 cup angel flake coconut |
22 ounces prepared pizza dough, at room temperature (tony’s pizza dough) |
unbleached bread flour, for dusting |
3/4 cup pizza sauce (tony's pizza sauce) |
2 cups coarsely shredded mozzarella cheese |
7 slices canned unsweetened pineapple, well drained |
7 maraschino cherries, well drained and stems removed |
Directions:
1. Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500°.
2. Prepare toppings: in a small nonstick skillet, warm the olive oil over medium heat and swirl to coat the pan.
3. Add half of the garlic; stir/saute about 30 seconds, until just beginning to color.
4. Add in the shrimp; stir/saute about 3 minutes, just until the shrimp turn pink; set aside to cool.
5. Separate the slices of prosciutto and arrange on a work surface; place a cooled shrimp at one end of each slice.
6. Sprinkle a teaspoon of coconut over each shrimp; tightly roll each slice in a cylinder, with the shrimp in the center; set aside.
7. Have all the other ingredients measured, shredded, and ready for assembly.
8. Coat a 14-inch pizza screen or perforated pizza pan with cooking spray.
9. Place dough on a lightly floured surface; lightly dust the dough with flour.
10. Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges.
11. Lift the dough and check to make sure the dough isn’t sticking to the work surface; shake excess flour from the dough.
12. Lay dough on the prepared pan; gently stretch into a 14-inch round.
13. Spread pizza sauce over dough, leaving a 1-inch border.
14. Sprinkle the remaining garlic over the sauce; scatter the mozzarella evenly over the sauce.
15. Place a slice of pineapple in the center of the pizza; alternate slices of pineapple with the shrimp-wrapped prosciutto and place them around the edge of the pizza, retaining the 1-inch border.
16. Place a cherry in the center of each pineapple slice.
17. Place pizza in the oven on the upper rack; bake 8-10 minutes, until the crust is golden brown.
18. Using a pizza peel, lift the pizza off the pan and place crust directly on the baking stone.
19. Bake 3-4 minutes, until the bottom of crust is golden brown (remove pizza pan from oven).
20. Using the peel, remove the pizza from the oven and transfer to a cutting board; sprinkle the remaining coconut over the pizza.
21. Slice into wedges and serve.
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