Composition / ingredients
Step-by-step cooking
Step 1:
How to make pizza with shrimp and cheese at home? Measure out the necessary ingredients for the dough. Olive oil can be replaced with any vegetable oil.
Step 2:
Sift flour into a suitable sized bowl. The flour will be enriched with oxygen, and the dough will rise better. Combine the sifted flour with yeast, mix.
Step 3:
In warm water, dissolve salt and sugar.
Step 4:
Make a recess in the flour, pour in olive oil.
Step 5:
Add the prepared warm water. Mix everything first with a spoon.
Step 6:
Then knead the dough with your hands. It should be soft, smooth, homogeneous, not sticky to the hands. Cover the dough with a towel or cling film and leave in a warm place for 30 minutes.
Step 7:
While the dough is coming up, do the filling. Shrimp can be taken ordinary or tiger. I have royal ones. If the shrimp are unpeeled, pre-defrost them in the refrigerator or at room temperature and rinse well. Remove the shell, tail and intestinal vein from the shrimp.
Step 8:
Grate hard cheeses on a coarse grater. Pizza will be especially delicious if you take cheeses with pronounced, different tastes from each other.
Step 9:
Wash, dry, and peel the bell pepper from the stem and seeds. Cut the pepper into thin strips.
Step 10:
The dough came up a little. Slightly obomnite it.
Step 11:
Roll out the dough on parchment into a circle of uniform thickness. Transfer the parchment to a baking sheet.
Step 12:
Brush the dough with tomato sauce. I took homemade pizza sauce. You can use any tomato sauce to taste or ketchup.
Step 13:
Sprinkle the dough with grated hard cheese.
Step 14:
Spread the shrimp on top of the cheese.
Step 15:
Wash the tomatoes, dry them. I have cherry. You can take ordinary tomatoes and cut them into slices. In this case, choose ripe, but dense fruits. Overripe tomatoes do not hold their shape well when cut and can spoil the appearance of pizza. I cut the cherry in half, if desired, you can not cut them.
Step 16:
Then lay out the olives and mozzarella. I have mozzarella in mini balls. If the size of the balls is large or you use mozzarella for pizza, cut the cheese into slices.
Step 17:
Bake the pizza in a preheated 190-200C oven for 10-15 minutes until the cheese melts. Do not overdo the pizza so that the shrimp does not turn out to be tough.
Step 18:
Cut the finished pizza into portions and serve. Bon appetit!
I made a thin pizza with a diameter of about 24 cm. If you prefer the pizza base to be thicker, increase the number of ingredients for the dough by 1.5-2 times.
Suitable recipes for pizza sauce can be found in this catalog: Pizza sauce . I used tomato sauce according to this recipe
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Calorie content of products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Olives - 166 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Mozzarella - 280 kcal/100g
- Hot tomato sauce - 99 kcal/100g
- Cheddar cheese - 392 kcal/100g
- Dry yeast - 410 kcal/100g
