Shrimp Creole And Smoked Mozzarella Pizzas Recipes

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SHRIMP CREOLE AND SMOKED MOZZARELLA PIZZAS



Shrimp Creole and Smoked Mozzarella Pizzas image

Categories     Onion     Tomato     Appetizer     Bake     Mozzarella     Shrimp     Bell Pepper     Winter     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes one 14-inch pizza, serving 4 as an entrée

Number Of Ingredients 19

1 medium onion, chopped
1 small green bell pepper, chopped
1 celery rib, chopped
1 large garlic clove, minced
1 tablespoon vegetable oil
1 14- to 16-ounce can whole peeled tomatoes including their juice, chopped
1/4 teaspoon dried thyme, crumbled
cayenne to taste
1 pound small shrimp (about 48), shelled and deveined
yellow cornmeal for sprinkling pan
1/4 pound smoked mozzarella cheese*, grated (about 1 cup)
*Available at specialty foods shops and some supermarkets
For the dough:
1/2 teaspoon sugar
2/3 cup warm water (110°F.-115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 to 2 1/4 cups unbleached flour
1/2 teaspoon salt
olive oil for oiling bowl

Steps:

  • Make the dough:
  • in a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 cups flour and salt and blend mixture until it forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
  • (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 cups flour and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
  • Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap in a warm place 1 hour, or until doubled in bulk, and punch down. Dough is now ready to be formed into pizza.
  • Make the pizza:
  • In a medium heavy saucepan cook onion, bell pepper, celery, and garlic in oil, covered, over moderately low heat, stirring, until celery is softened, about 10 minutes. Add tomatoes and juice, thyme, and cayenne and simmer, uncovered, stirring, until mixture is very thick, about 20 minutes. Season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered.
  • Stir in shrimp and cook sauce, stirring, until shrimp are cooked through, the liquid they give off is evaporated, and the sauce is thickened.
  • Preheat oven to 500°F.
  • Sprinkle cornmeal on an oiled 14-inch black steel pizza pan or black steel baking sheet. Roll out dough on a lightly floured surface into a 14-inch round and fit into pan. Sprinkle dough with half of mozzarella and top with shrimp Creole, spreading mixture evenly, and remaining cheese.
  • Bake pizza in lower third of an electric oven or on floor of a gas oven 10 minutes, or until crust is golden.

CREOLE SHRIMP PIZZA



Creole Shrimp Pizza image

Pizza and the flavors of Creole cuisine blend amazingly well in this hearty dish with a crispy crust. Add more hot sauce to boost the heat if you like things spicy. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 prebaked 12-inch pizza crust
1 tablespoon olive oil, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 tablespoon lemon juice
1-1/2 teaspoons reduced-sodium Creole seasoning, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 large onion, chopped
1/2 teaspoon coarsely ground pepper
1/4 teaspoon celery seed
2 garlic cloves, minced
1 cup pizza sauce
1/4 teaspoon Louisiana-style hot sauce
1 large green pepper, thinly sliced

Steps:

  • Preheat oven to 425°. Place crust on an ungreased baking sheet. Brush with 1-1/2 teaspoons oil; sprinkle with 1/2 cup mozzarella cheese. Set aside. Combine lemon juice and 1/2 teaspoon Creole seasoning. Add shrimp; toss to coat., In a small skillet, heat remaining oil over medium heat. Add onion, pepper, celery seed and remaining Creole seasoning; saute until onion is tender. Add garlic; cook 1 minute longer. Stir in pizza sauce and hot sauce. Remove from heat., Drain shrimp. Spread sauce mixture over crust. Top with shrimp and green pepper; sprinkle with remaining cheese., Bake until shrimp turn pink and cheese is melted, 25-30 minutes.

Nutrition Facts : Calories 378 calories, Fat 13g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 969mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

PIZZA WITH SMOKED MOZZARELLA



Pizza With Smoked Mozzarella image

Provided by Florence Fabricant

Categories     dinner, pizza and calzones, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

1 package active dry yeast
Pinch of sugar
1 cup warm water
1 teaspoon salt
4 to 5 tablespoons olive oil
1/2 teaspoon coarsely ground black pepper
3 cups all-purpose flour or bread flour (approximately)
1 1/2 pounds ripe plum tomatoes
Corn meal
1 1/2 cups shredded smoked mozzarella cheese
1/2 cup freshly grated Parmesan cheese
Basil leaves for garnish

Steps:

  • Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes. When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour. Beat until smooth.
  • Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl. There should be some flour left.
  • Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
  • Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
  • While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges. Set aside.
  • When the dough has doubled, preheat oven to 475 degrees. Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal. Divide the dough into two or four equal portions, depending on the number of pans you are using. Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
  • Arrange the grilled tomatoes in a single layer on each circle of dough. Place in the oven and bake 10 minutes. Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
  • Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.

Nutrition Facts : @context http, Calories 725, UnsaturatedFat 18 grams, Carbohydrate 84 grams, Fat 31 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 939 milligrams, Sugar 5 grams

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