Seafood Pizza

ART: Chef Hat

Pizza dough (Boboli style)
1/2 ounce instant yeast
1 quart tap water
4 1/2 pounds all purpose flour
1/2 cup olive oil
1 3/4 ounce salt
2 ounces sugar

Mix all ingredients for 8 minutes mixer. Make 7 inch round by 1/4 – 1/2 inch thick

Seafood and Cheese Topping Ingredients: (for 2 pizzas)
1 tbsp butter
1/2 tsp basil (dry)
1 tsp saute’ dust
6 ounces baby shrimp
6 ounces crab (real crab)
desired amount of Parmigian cheese and Mozzerella.

Saute’ all ingredients (except cheeses) in butter, place on top of dough. Bake at 375-400 degrees for 5-7 minutes.

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