Home Bread-Bakers v096.n055.7

Mint Pizza Dough And Shrimp Topping

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 9 Nov 1996 10:33:52 -0800 (PST)
This was really incredible!!


                     *  Exported from  MasterCook  *

                Mint Pizza Dough And Shrimp Topping <R T>

Recipe By     : The Best Pizza Is Made At Home, Donna German
Serving Size  : 4    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List        Dough Setting
                Eat-Lf Mailing List              Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tsp           Active Dry Yeast
   2      C             Bread Flour
     1/4  Tsp           Salt
   1      Tbsp          Dried Mint Flakes
   1                    Clove Garlic -- Minced Or Pressed
                        Olive Oil -- (I Omitted)
     2/3  C             Lukewarm Water
   1 1/2  Tsp           Olive Oil -- *Note,Optional
   2      Oz            Feta Cheese -- To 3, Crumbled
     1/2  Lb            Shrimp -- **Note
   2                    Cloves Garlic -- Minced,**Note
                        Mozzarella Cheese -- Grated,***Note
                        Mint -- Or Cilantro, Basil
                         -- To Taste

*NOTE:  Original recipe used 1 T ... we reduced it.
**NOTE:  Can use more shrimp to your liking.  We used 3/4 lb and omitted the
mozzarella as Jeff doesn't deal well with lactose in cheese.  Shell, devein,
cook and dice shrimp.  Original recipe did NOT use the garlic cloves for the
topping.  I added it and it was really good with it.
***NOTE:  1 -  2 C, we left the mozzarella out completely and could really
taste the wonderful flavor of the shrimp and feta.

If using chopped fresh mint, use 3 T or a scant 1/4 C.  This dough is superb
topped with any Greek or Middle Eastern topping.

Bread Machine Method:
Warm liquids to lukewarm, 110 deg F.  Add ingredients to your bread machine
in the order specified for your machine. Use the dough cycle, which will
knead the dough and allow it to rise on time.  It is not necessary to let
the dough rise any longer than 1 hr.  If your machine has a double kneading
dough cycle, remove the dough after an hour or so and turn off your machine.
Allowing the dough to knead the second time causes bubbles that are
difficult to roll.  Either active dry or rapid rise yeast can be used.  It
is not necessary to proof the yeast in water; just mix it in with the flour.

Food Processor Method:
Warm liquids to lukewarm., 110 deg F.  Combine all dry ingredients
(including yeast) in a food processor bowl (steel blade) and process for 10
seconds.  Either active dry or rapid rise yeast can be used.  It is not
necessary to proof the yeast in water; just mix it in with the flour.  Pour
the oil and remaining liquid ingredients through the feeding tube until the
dough forms a ball.  If the dough is sticky, add flour a tablespoon at a
time until the dough is not sticky.  Process dough into a ball, place it in
a greased bowl and cover with a kitchen towel.  Place the bowl in a warm,
draft-free location for 50 - 60 minutes.

Heavy-duty Mixer with Dough Hook Method:
Prepare dough as you would for a food processor.  Allow to knead for about 5
minutes.  Add just enough flour to cause the dough to cling to the dough
hook.  Allow the dough to rise and in food processor instructions.

By Hand Method:
If using a quick or rapid rise yeast, mix it with the flour.  There is no
need to proof it.  If using active dry yeast, place 1/4 - 1/3 of the warm
water in a large bowl and sprinkle a pinch of sugar and the yeast into the
water.  Stir until dissolved and let sit in a warm, draft-free location for
5 minutes.  Add remaining water (liquid) and oil and stir well.  Add all
remaining ingredients and stir together until you can no longer work the
dough with a spoon.  Turn out on a lightly floured counter.  Pat the dough
into a ball and flatten it slightly.  Fold the dough over, and using the
heels of your hands, push the dough away from you with a rolling motion.
Rotate the dough one quarter each time you repeat the process.  Continue
kneading the dough for 5 - 10  minutes.  Place the dough in a large greased
bowl and cover it with a clean towel.  Place it in a warm draft-free
location (such as an oven or microwave) and let rise for 50 - 60 minutes.

Preheat oven to 475 deg F for at least 30 minutes if using a pan and from 30
minutes - 1 hr if using a stone.

Grease the pizza pan with olive oil or spray it with nonstick vegetable
spray.  If using a peel and stone, dust the peel with cornmeal to prevent
the dough from sticking so that you can easily slide it off the peel and
onto the stone.  Or cut a parchment paper circle slightly larger than your
pizza, put the paper on the peel and make your pizza on the paper.  You will
slide pizza and paper onto the stone.

After the dough has risen once, divide it in half, roll it out on a lightly
floured or cornmeal countertop or hand stretch the dough into a circle.
Pick up the dough and turn it over and roll or stretch from the center
outwards until a circle is formed.  Dust the dough with either flour or
cornmeal, only as needed to prevent sticking.  The thinner the dough the
thinner the crust.  A thinly rolled dough that does not rise a second time
(after rolling) will give the thinnest crispest crust.  Lay the dough on
your prepared pan or peel.  Pull the dough up around the edges of the pan so
a slight lip is formed, and crimp the edges.  

For a thin crisp crust top and bake immediately.  For a thicker chewier
crust allow to rise for 15 to 30 minutes.  The longer the rise the thicker
the dough.  Top after rising and then bake.  Place toppings to leave 1/4 -
1/2" border to prevent spillage and provide a crust to hold while eating.
Bake on the bottom rack of the oven or directly on the pizza stone until
golden brown, 5 - 10 minutes.

Makes one (15") or two (10") pizzas

Entered into MasterCook and tested for you by Reggie & Jeff Dwork

                   - - - - - - - - - - - - - - - - - - 

Cal  365.7
Fat  6.9g
Carb  51.8g
Fib  2g
Pro  22.2g
Sod  379mg
CFF  17.2%