10 ounces pizza crust mix
1/2 cup warm water
6 ounces tomato paste
1/2 ounce oregano
1/3 ounce marjoram
1/3 ounce parsley
1/3 ounce basil
1 tablespoon vegetable oil
1/2 ounce virgin olive oil
1 cup mozzarella cheese
3/4 cup shrimp, 30 to 40 count
2 ounces Parmesan cheese
Garnish if desired
1/2 teaspoon crushed red pepper

Special cooking utensils: 14 inch pizza pan, pastry wheel.

Preheat oven: 425F. In a mixing bowl, mix 10 ounces of pizza crust mix and 1/2 cup warm water and stir with a fork until a ball of dough forms. Knead dough on flat surface for 5 minutes until smooth. In another bowl add 1 tablespoon vegetable oil. Coat sides of bowl. Place dough in bowl, turn to completely coat all sides of dough with oil, cover bowl and let rest 20 minutes. Grease and flour pizza pan with some of the olive oil and crust mix. Mix the tomato paste, adding the oregano, marjoram, parsley, basil. Add water, keep mixing tomato sauce until it's even throughout, no lumps. Flattened dough ball, spread dough to edge of pan. Spread tomato sauce on dough, spread 1 cup of mozzarella, and 2 ounces Parmesan cheese. Peel and clean 3/4 cup Of shrimp tails, with stove on medium-high heat. Add olive oil into saute pan, place shrimp into saute pan. Saute until they start to turn white, then spread over pizza. Bake pizza, when done, remove from oven, let cool 5 minutes. With a pastry wheel, cut into 6 even pieces if desired, garnish with 1/2 teaspoon crushed red pepper.

Serves: 2

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Cajun Country -- New Iberia, Louisiana