Yields: 1 14-inch pizza
Ingredients:
- 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)
- 1 recipe Pizza Crust
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 deg. 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.
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