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1
Preheat oven to 500 degrees F. If using a pizza stone, leave the stone in the oven while preheating.
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2
Slice the tomatoes in half and scoop out the inner core with the seeds.
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3
Gently squeeze to remove excess juice.
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4
You only want the outer flesh off the tomato (the inner portions will produce too much liquid when cooked).
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5
Dice and set aside on paper towels to continue drawing out the moisture.
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6
Season the shrimp with paprika and about 1/2 teaspoon salt.
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7
Set aside.
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8
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
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9
When oil is hot, add mushrooms and cook for about 4 minutes.
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10
Add the garlic, the remaining 1/2 teaspoon salt, and pepper.
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11
Continue cooking until the liquid given off by the mushrooms has evaporated, about 3 to 4 minutes more.
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12
Remove mushrooms to a plate.
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13
Add another tablespoon of oil and cook the shrimp until barely pink but still fairly raw inside, about 3 to 4 minutes.
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14
Remove shrimp from the skillet and set aside.
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15
Spread out your dough on a baking sheet greased with some oil and dusted with cornmeal.
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16
(If using a pizza stone, omit this step and instead roll out the pizza dough and place on a pizza peel sprinkled with cornmeal.)
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17
Spread the tomato sauce on the dough, avoiding the edges.
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18
Sprinkle the chopped tomatoes on top.
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19
Evenly distribute the cheese over the dough, followed by the cooked mushrooms.
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20
Take the anchovy fillets and cut or tear into small pieces and distribute over the pizza.
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21
Place the pizza in the oven for 8 to 10 minutes, until cheese just starts to bubble.
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22
Take the pizza out and add the shrimp on top.
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23
Return to the oven and cook for another 3 to 4 minutes, until cheese is brown and melted.
