Intermediate
55 min
Ingredients
- 1 1/2 Cup Warm Water
- 1 Pack Instant Yeast
- 1/4 Teaspoon Caster Sugar
- 4 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 1/4 Cup Olive Oil (plus extra for brushing)
- 1 Pound Shrimp, (peeled and deveined)
- 2 Teaspoons MAGGI® Season-Up Fish (or 1 10g sachet)
- 2 Tablespoons Olive Oil (for sauce)
- 2 Tablespoons Butter
- 1 1/2 Tablespoon Garlic (minced)
- 1/4 Cup White Wine
- 1 Tablespoon Lemon Zest
- 3 Tablespoons Lemon Juice
- 2 Cubes MAGGI® Onion and Garlic Cubes
- 1 Cup Mozzarella cheese (shredded)
- 1/4 Cup Parmesan cheese (grated)
- 1/2 Teaspoon Chili Flakes
- 3/4 Teaspoon Italian Seasoning
Instructions
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1. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in an electric mixer. Add the yeast mixture and oil. Mix until well combined. Use your hands to bring the dough together in the bowl.
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2. Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
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3. In a small bowl place shrimp, add Season Up Fish and incorporate. Set aside to marinate.
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4. Place baking stone / tray in oven and preheat to 500°F (250°C).
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5. In a large skillet, heat oil and butter over medium-low heat. Add garlic, wine, lemon zest, lemon juice and Garlic Onion Cubes, cook for one minute. Add shrimp and cook only until pink. Remove from pan and set aside.
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6. Roll out pizza dough. Sprinkle cornmeal on lined pizza tray and place rolled out pizza dough.
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7. Brush dough with garlic-lemon sauce from pan. Be generous. Top with shrimp, mozzarella cheese, parmesan cheese and sprinkle with red chili flakes and Italian seasoning.
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8. Slide pizza onto preheated baking stone / tray and bake for 8 to 10 minutes, until cheese is bubbly.