Directions:
- In a large bowl, stir together the yeast and 1/3 cup of the water, then stir in the sugar.
- Let the mixture stand until it becomes foamy, about 10-15 minutes.
- Add the remaining water, the whole wheat flour, 1 cup of the white flour, 2 tablespoons olive oil, and the salt.
- Stir or knead until combined into a soft dough.
- Place on a floured board and knead for 4 minutes, adding in more flour as you go, to make a dough that is soft but not sticky.
- Place in a greased large bowl and cover with a kitchen towel.
- Put in a warm place and let rise until doubled in size, 45 to 60 minutes.
- For the toppings:.
- Whisk together the lemon juice, 2 Tablespoons of the olive oil, the thyme (crush a bit between your fingers), and the black pepper.
- Briefly marinate the shrimp in this mixture (don't leave it more than a few minutes, or it will start to cook a bit, like ceviche).
- Clean, cut off the ends, and quarter the bell peppers and tomatoes.
- All broilers are a bit different, so adapt the following instructions to what you have.
- Preheat the broiler.
- Spray a broiler pan with olive oil.
- Place bell pepper pieces skin side up on broiler pan.
- Place tomato pieces pulp side up on broiler pan.
- Place shrimp on broiler pan.
- If not everything fits at once, you may need to work in batches.
- Broil the whole pan about 4 minutes.
- Turn the shrimp over.
- Broil about 4 minutes more, until the shrimp are fully cooked (opaque throughout).
- Remove everything and let cool.
- Put the roasted tomatoes, the chopped garlic, the oregano, and the red pepper flakes in a blender and puree for a few seconds; set this tomato sauce aside.
- The skin of the bell peppers will have blistered and charred; when cool, pull it off.
- Chop the shrimp and bell peppers into small pieces.
- Back to the dough: For a 10 inch skillet, divide the dough into 4 pieces - you can also make more smaller pizzas. Roll out each piece on a lightly floured surface until it is the size of your skillet. Stack between pieces of wax paper; at this point you can cover them tightly and store in the refrigerator until you need them.
- To assemble the pizzas:.
- Heat a cast-iron or nonstick skillet over medium-low heat.
- Reduce heat to low and brush with olive oil.
- Place a round of dough in the skillet, cover, and cook for 1 minute - the dough will rise and have bubbles in it.
- Remove the lid and then cool over low heat until the bottom of the crust is golden brown, 3 to 4 minutes.
- Turn the crust over.
- Brush very lightly with olive oil.
- Add 1/4 cup tomato sauce, and spread around with the back of a spoon.
- Sprinkle with 1/4 of the finely crumbled feta cheese.
- Sprinkle with shrimp, peppers, capers, and olives; add additional red pepper flakes if desired.
- I like the crust a bit charred on the bottom - use your judgement.
- Repeat with additional pizzas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.29 Kcal (1287 kJ) | ||
| Calories from fat | 132 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 23% | |
|---|---|---|---|
| Cholesterol | 24.85mg | 8% | |
| Sodium | 709.23mg | 30% | |
| Potassium | 171.29mg | 4% | |
| Total Carbs | 37.25g | 12% | |
| Sugars | 2.48g | 10% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 6.46g | 13% | |
| Vitamin C | 29.3mg | 49% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.8mg | 54% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 183.48 Kcal (768 kJ) | ||
| Calories from fat | 78.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 23% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 8% | |
| Sodium | 423.48mg | 30% | |
| Potassium | 102.28mg | 4% | |
| Total Carbs | 22.24g | 12% | |
| Sugars | 1.48g | 10% | |
| Dietary Fiber | 1.2g | 8% | |
| Protein | 3.86g | 13% | |
| Vitamin C | 17.5mg | 49% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.8mg | 54% | |
| Calcium | 42.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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