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1
In a large mixing bowl, stir together the water, yeast, and sugar.
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2
Let sit until foamy, about 5 minutes.
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3
Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate.
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4
Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
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5
Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil.
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6
Place the dough in the bowl and turn to coat with the oil.
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7
Cover with plastic wrap and set in a warm, draft-free place.
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8
Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
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9
At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
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10
While the dough is rising, marinate the shrimp.
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11
In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin.
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12
Let marinate for no more than 1 hour.
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13
Remove the shrimp from the marinade and pat dry.
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14
In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes.
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15
Remove and drain on paper towels.
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16
Let cool.
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17
On a lightly floured surface turn out the dough and lightly work into a large flat disk.
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18
Let rest for 10 minutes.
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19
Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
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20
Dust a baker's peel or bottom of a baking sheet with the cornmeal.
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21
Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily).
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22
Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge.
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23
Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top.
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24
Dot the pizza with the goat cheese.
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25
Line up the peel over the baking stone and slide to release the pizza.
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26
(Alternately, bake on the baking sheet.)
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27
Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes.
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28
Transfer with the peel to a large cutting board.
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29
Let sit for 5 minutes.
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30
Garnish with chopped cilantro and green onions, to taste.
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31
Cut into slices, and if desired, drizzle with additional pesto sauce.
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32
2 cups tightly packed fresh cilantro leaves
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33
1/4 cup lightly toasted pine nuts
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34
1 teaspoon chopped garlic
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35
1/4 cup grated cotija, queso fresco, or Parmesan
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36
1/2 teaspoon freshly ground black pepper
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37
1/2 teaspoon salt
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38
6 tablespoons olive oil
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39
In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed.
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40
Add the cheese, pepper and salt, and process to combine.
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41
Scrape the sides of the processor, and with the machine running, add the olive oil.
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42
Blend until well combined.
