Friday Special Pizza

Preheat oven to 500ºF. If using a pizza stone, leave the stone in the oven while preheating.

Slice the tomatoes in half and scoop out the inner core with the seeds. Gently squeeze to remove excess juice. You only want the outer flesh off the tomato (the inner portions will produce too much liquid when cooked). Dice and set aside on paper towels to continue drawing out the moisture.

Season the shrimp with paprika and about 1/2 teaspoon salt. Set aside.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. When oil is hot, add mushrooms and cook for about 4 minutes. Add the garlic, the remaining 1/2 teaspoon salt, and pepper. Continue cooking until the liquid given off by the mushrooms has evaporated, about 3 to 4 minutes more. Remove mushrooms to a plate. Add another tablespoon of oil and cook the shrimp until barely pink but still fairly raw inside, about 3 to 4 minutes. Remove shrimp from the skillet and set aside.

Spread out your dough on a baking sheet greased with some oil and dusted with cornmeal. (If using a pizza stone, omit this step and instead roll out the pizza dough and place on a pizza peel sprinkled with cornmeal.) Spread the tomato sauce on the dough, avoiding the edges. Sprinkle the chopped tomatoes on top. Evenly distribute the cheese over the dough, followed by the cooked mushrooms. Take the anchovy fillets and cut or tear into small pieces and distribute over the pizza.

Place the pizza in the oven for 8 to 10 minutes, until cheese just starts to bubble. Take the pizza out and add the shrimp on top. Return to the oven and cook for another 3 to 4 minutes, until cheese is brown and melted.