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1
Start with the dough.
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2
Sprinkle yeast over warm water, let proof.
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3
In the bowl of your mixer, combine flour and salt mixing with a paddle.
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4
Drizzle in oil, then yeast mixture.
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5
Mix until combined.
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6
Take out dough, drizzle bowl with more olive oil, replace dough, cover and let rest for about 30 minutes.
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7
While dough is resting, melt butter in skillet, cook onions and garlic till translucent.
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8
Add shrimp pieces, saute until 2/3 done, remove from heat and set aside to cool.
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9
(Shrimp will finish cooking while in oven.)
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10
Salt and pepper to taste.
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11
Preheat oven to 450 degrees F. Sprinkle cornmeal on pizza stone.
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12
(You can use the entire recipe of dough or make a smaller thinner crust.
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13
What you dont use, drizzle oil in bowl, place dough, cover with plastic wrap and store in refrigerator.
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14
Will keep for 3 weeks.
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15
The longer it is in the fridge, the better-tasting it gets!)
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16
Stretch and push dough to edges of stone.
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17
At this point, I pre-bake my crust at 450 degrees F for about 5-7 minutes, because I like it thicker than most.
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18
(You can skip this step if your crust is thinner.)
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19
Spoon on Alfredo sauce, smooth to even consistency.
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20
With fingers, place shrimp and garlic/onion mess evenly over sauce.
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21
Ditto with mushrooms.
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22
And again with black olives.
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23
Lightly cover pizza with half of the mozzarella, grated Parmesan, then Pecorino Romano cheese, finsh off with the remaining mozzarella.
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24
Bake at 450 degrees F oven for 15-17 minutes or until golden brown.
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25
Take out and let rest 15 minutes before cutting.
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26
Belly up, boys!
