White Pizza

Start with the dough. Sprinkle yeast over warm water, let proof. In the bowl of your mixer, combine flour and salt mixing with a paddle. Drizzle in oil, then yeast mixture. Mix until combined. Take out dough, drizzle bowl with more olive oil, replace dough, cover and let rest for about 30 minutes.

While dough is resting, melt butter in skillet, cook onions and garlic till translucent. Add shrimp pieces, saute until 2/3 done, remove from heat and set aside to cool. (Shrimp will finish cooking while in oven.) Salt and pepper to taste.

Preheat oven to 450ºF. Sprinkle cornmeal on pizza stone. (You can use the entire recipe of dough or make a smaller thinner crust. What you don’t use, drizzle oil in bowl, place dough, cover with plastic wrap and store in refrigerator. Will keep for 3 weeks. The longer it is in the fridge, the better-tasting it gets!)

Stretch and push dough to edges of stone. At this point, I pre-bake my crust at 450ºF for about 5-7 minutes, because I like it thicker than most. (You can skip this step if your crust is thinner.)

Spoon on Alfredo sauce, smooth to even consistency. With fingers, place shrimp and garlic/onion mess evenly over sauce. Ditto with mushrooms. And again with black olives. Lightly cover pizza with half of the mozzarella, grated Parmesan, then Pecorino Romano cheese, finsh off with the remaining mozzarella.

Bake at 450ºF oven for 15-17 minutes or until golden brown. Take out and let rest 15 minutes before cutting.

Belly up, boys!