Shrimp Pizza.

At our house we have fries every Friday night and we have pizza every Sunday night.  Sounds junkie, right?  We try to make it a little on the healthier side, while still enjoying some of our favorite foods. :)  The latest edition of our Sunday Pies was shrimp pizza.  I got a late start in the day on making the pizza crust, so improvised on a few recipes that I found.  I wanted something with whole wheat in it that only had one rising.  After searching, I changed up a recipe that I found at the King Arthur Flour website.  We really liked the crust!  I think I’ll give it a shot again.  The recipe said to top the pizza dough before baking it at all.  While we totally enjoyed the crust, I might pre-bake it next time for a few minutes before topping so that we have a slightly crispier crust… we’re thin-crust people and like those crunchy crusts!

We topped this pizza with some marinara sauce, 2 deli slices of provolone cheese that I tore into strips, about 1/2 a cup of shredding Colby Jack cheese, one portabella cap that I sliced & sautéed, 1/4 of an onion & a 1/2 of a bell pepper – also sautéed before topping, some broccoli on my side, shrimp bits all over – sautéed before topping, parmesan, and feta cheese.  I think the secret to great flavor in a homemade pizza is drizzling a little olive oil over the toppings before baking and then sprinkling with Italian seasoning.  Lately, instead of drizzling the olive oil out of the bottle, I’ve been using my spray olive oil to evenly coat the top.  Delish! 

Whole Wheat Pizza Crust

1 1/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon instant yeast
2/3 cup water
1 teaspoon olive oil

Mix all ingredients together in mixer.  With dough hook, knead for 10 minutes.  Place dough in clean, greased bowl and cover; let rise for 60-90 minutes. 

Preheat oven to 450*.  When dough has risen, roll into desired shape & size (our pizza was about 16”).  Coat dough with 1 teaspoon olive oil and then top with toppings of choice.  Bake for 15 minutes.