For the dough: 2 1/2 cups of wheat flour (300g)
1 tablespoon of active dry yeast
1/3 cup of olive oil (80ml)
2/3 cup of water (160ml)
For the topping
3 cups of water (720ml)
250g of clean 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 creamy catupiry cheese, cut into small pieces
1 tablespoon of chopped cilantro (for dusting)
For the dough: 2 1/2 cups of wheat flour (300g)
1 tablespoon of active dry yeast
1/3 cup of olive oil (80ml)
2/3 cup of water (160ml)
For the topping
3 cups of water (720ml)
250g of clean 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 creamy catupiry cheese, cut into small pieces
1 tablespoon of chopped cilantro (for dusting)
Preheat the oven to 400°F (quente)
Grease a pizza pan with olive oil, about 35cm in diameter. Reserve
Prepare the dough: In a food processor, combine all the ingredients until you get a homogeneous mixture
Mold the dough into a ball, transfer it to a floured surface, and roll it out to a thickness of about 1/4 inch (3mm)
Shape the dough into a circle and place it in the pizza pan
Make some holes with a fork
Bake at 180°C for about 20 minutes until the crust is firm
Prepare the topping: In a medium saucepan, bring the water to a boil, then add the shrimp and cook until pink (about 3 minutes)
Drain the shrimp, set aside four whole shrimp for garnish, and cut the rest into small pieces. Reserve
Fry the onion in olive oil until slightly softened (about 1 minute)
Add the tomato and cook until it becomes a thick sauce with chunks (about 10 minutes)
Add the cooked shrimp, salt, paprika, and creamy cheese
Mix until melted (about 3 minutes)
Remove from heat
Cover the dough with the shrimp topping, dust with cilantro, and garnish with the reserved whole shrimp
Serving suggestions.
