For the dough:
2 1/2 cups of all-purpose flour (300 g)
1 tablespoon active dry yeast
1/3 cup of olive oil (80 ml)
2/3 cup of water (160 ml)
For the topping
3 cups of water (720 ml)
250g of cooked shrimp
1 medium onion (100g), finely chopped
1/4 cup of olive oil (60ml)
4 medium tomatoes (480g), diced
1 teaspoon of salt
1 teaspoon of paprika
200g of cream cheese (Catupiry), cut into small pieces
1 tablespoon of chopped parsley (to sprinkle)
For the dough:
2 1/2 cups of all-purpose flour (300 g)
1 tablespoon active dry yeast
1/3 cup of olive oil (80 ml)
2/3 cup of water (160 ml)
For the topping
3 cups of water (720 ml)
250g of cooked shrimp
1 medium onion (100g), finely chopped
1/4 cup of olive oil (60ml)
4 medium tomatoes (480g), diced
1 teaspoon of salt
1 teaspoon of paprika
200g of cream cheese (Catupiry), cut into small pieces
1 tablespoon of chopped parsley (to sprinkle)
Preheat the oven to 400°F (200°C)
Grease a pizza pan with olive oil and reserve
Prepare the dough: in a processor, beat all the ingredients until you get a smooth mixture
Form a ball of dough, transfer it to a floured surface, and roll it out to fit the pizza pan
Place the dough on the pizza pan and make some holes with a fork
Bake at 180°C (medium) for about 20 minutes or until the crust is firm
Prepare the topping: in a medium saucepan, bring water to a boil
Add the shrimp and cook until pink, about 3 minutes
Strain, reserve four whole shrimp for decoration and chop the rest into small pieces. Reserve
In a medium skillet, fry the onion in olive oil over high heat until slightly softened, about 1 minute
Add the tomato and let it simmer
Use a wooden spoon to mash the tomato until you get a thick sauce with chunky bits (about 10 minutes)
Add the shrimp, salt, paprika, and cream cheese and stir until melted (about 3 minutes)
Remove from heat
Cover the dough with the shrimp topping, sprinkle with parsley, and decorate with the whole shrimp
Serve immediately
321 calories per slice
