For the dough
1/3 cup of warm water (8 fl oz)
1 teaspoon active dry yeast
1/2 cup of all-purpose flour (90g)
1 1/2 cups of all-purpose flour (180g)
1/2 teaspoon salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40g)
For the topping
600g of shrimp with shells
1 cup of water (240ml)
2 diced tomatoes
1 medium-sized onion, diced
3 cloves of garlic, minced
1 small red bell pepper, seeded and finely chopped
1/4 cup of olive oil (60ml)
1/4 cup of cornstarch (30g)
2 tablespoons of chopped fresh thyme
Salt to taste
1 egg, beaten for brushing
For the dough
1/3 cup of warm water (8 fl oz)
1 teaspoon active dry yeast
1/2 cup of all-purpose flour (90g)
1 1/2 cups of all-purpose flour (180g)
1/2 teaspoon salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40g)
For the topping
600g of shrimp with shells
1 cup of water (240ml)
2 diced tomatoes
1 medium-sized onion, diced
3 cloves of garlic, minced
1 small red bell pepper, seeded and finely chopped
1/4 cup of olive oil (60ml)
1/4 cup of cornstarch (30g)
2 tablespoons of chopped fresh thyme
Salt to taste
1 egg, beaten for brushing
Prepare the dough: in a bowl, mix together the warm water, yeast, and all-purpose flour
Let it rest in a protected area from the wind for 10 minutes
In another bowl, combine the flour with the salt and make a depression in the center
Add the egg, butter, and yeast mixture
With a wooden spoon, incorporate the flour into the ingredients until a soft dough forms
Turn the dough over onto a floured surface and knead gently until it becomes smooth and detaches from your hands
Transfer to a greased bowl and swirl the dough so that all of it is coated with butter
Cover with plastic wrap
Let it rise until it has doubled in volume (about 45 minutes)
Gently push down on the dough with your hands and let it rest for another 15 minutes before opening it up
Prepare the topping: clean the shrimp, reserving the shells and heads
Cut into pieces and set aside
In a pan with water, combine the reserved heads and shells and simmer for 5 minutes, covered
Strain the broth and reserve it
In another pan, sauté the tomato, onion, garlic, and bell pepper in olive oil for 8 minutes, stirring occasionally
Add the shrimp and reserved broth
Add cornstarch and cook, stirring, until thickened
Season with salt and thyme
Open up the dough into a circle of 35 cm in diameter on an oven-safe plate with the bottom facing upwards and spread the filling in the center
Fold the edges over the filling and brush with the beaten egg
Bake in a hot oven (200°C) or preheated oven for 25 minutes with yeast or 40 minutes without yeast, or until golden brown
Serve warm or at room temperature
309 calories per serving
