Shrimp And Crab White Pizza

1. 1

   Pizza Dough (recipe follows)

2. 2

   Garlic Olive Oil (recipe follows)

3. 3

   White sauce

4. 4

   Heat olive oil over medium high heat 2 min. Add flour and whisk 1 min. Add milk, move heat up slightly and whisk until thickened. Add salt and pepper, set aside covered.

5. 5

   Pizza - in stages

6. 6

   Tomatoes

7. 7

   Pre-heat oven to 450 deg. Halve tomatoes and squeeze out seeds and pulp. Place on baking sheet, drizzle with garlic olive oil, vinegar, salt and pepper. Roast 20-30 minutes until beginning to caramelize. Remove and cool in pan.

8. 8

   Mushrooms & Asparagus

9. 9

   Heat olive oil in pan. Saute mushrooms until water given off. Add sherry, thyme, salt, pepper and cook until most of liquid absorbed. Add asparagus, cook 2 minutes. Remove from heat and set aside. Add roasted tomatoes and stir. Drain on paper towels if there is any excess liquid.

10. 10

    Shrimp

11. 11

    Heat olive oil over medium high heat. Saute shrimp, salt pepper and hot sauce until almost cooked. Drain on paper towels.

12. 12

    Pizza assembly

13. 13

    Spread pizza dough onto pizza stone or pan, drizzle with garlic olive oil and bake for 8 minutes. Remove from oven, spread white sauce, top with veggie mixture, sprinkle crab, place shrimp. Cover with cheeses. Bake 15-20 minutes more until cheeses begin to brown.

14. 14

    Pizza dough

15. 15

    1 c lukewarm water

16. 16

    2 1/4 tsp active yeast

17. 17

    1 tsp sugar

18. 18

    2 1/2 c white unbleached flour

19. 19

    3/4 tsp salt

20. 20

    2 Tbs garlic olive oil

21. 21

    Proof yeast in water and sugar. Add remaining ingredients, stir with fork and incorporate into a ball. Knead a couple times on floured surface (don't over mix). Place in greased bowl, covered in warm place to rise until doubled (about 30-45 min).

22. 22

    Garlic olive oil

23. 23

    2 - 3 cups olive oil

24. 24

    1 head garlic peeled and sliced

25. 25

    Place garlic into oil and simmer under med heat until garlic starts to brown (20-30 min). Set aside and let cool (make sure garlic doesn't brown - if it does, remove). Remove garlic and bottle oil in airtight container.

No additional tips available.