Shrimp Mini Pizzas Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| All purpose flour | 5 1/4 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Italian seasoning | 1 1/2 Teaspoon | |
| Shrimp | 3 Can (10oz), drained | |
| Onion | 1 Medium, chopped | |
| Ripe olives | 3/4 Cup (16 tbs), sliced | |
| Green pepper | 1/2 Large, chopped | |
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated |
Directions
Dissolve yeast in warm water in large bowl.
Stir in oil, sugar, salt and 4 cups of the flour; beat until smooth.
Turn dough onto floured surface.
Knead in enough remaining flour to make dough easy to handle; knead until smooth, 3 to 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 45 minutes.
Heat oven to 400°.
Mix tomato sauce and Italian seasoning.
Punch down dough; divide in half.
Roll each half into rec- tangle, 16x12 inches, on lightly floured surface.
Cut each rectangle into twelve 4-inch circles; place circles on un- greased baking sheet.
Pinch edge of each circle to form a ridge.
Spoon 1 tablespoon of the tomato sauce mixture onto each pizza.
Layer each pizza with remaining ingredi- ents.
(Pizzas can be prepared and refrigerated up to 3 hours before baking.) Bake until cheese is brown and bub- bly,
Stir in oil, sugar, salt and 4 cups of the flour; beat until smooth.
Turn dough onto floured surface.
Knead in enough remaining flour to make dough easy to handle; knead until smooth, 3 to 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 45 minutes.
Heat oven to 400°.
Mix tomato sauce and Italian seasoning.
Punch down dough; divide in half.
Roll each half into rec- tangle, 16x12 inches, on lightly floured surface.
Cut each rectangle into twelve 4-inch circles; place circles on un- greased baking sheet.
Pinch edge of each circle to form a ridge.
Spoon 1 tablespoon of the tomato sauce mixture onto each pizza.
Layer each pizza with remaining ingredi- ents.
(Pizzas can be prepared and refrigerated up to 3 hours before baking.) Bake until cheese is brown and bub- bly,
Chef
