For those who long for a delicious meal that is both simple and full of live taste, we turn Culinary column and head chef, Paul Watterswho presents his whole grain and roasted red pizza.
This delightful dish combines a whole -grain dough with a chuffly richness with succulent shrimp and sweet, smoky roasted red paprika, which offers a mouth -watering alternative that is perfect for AlS Fresco’s meal. Whether you enjoy a quiet evening on the terrace or hosting friends and family, this pizza promises to be a crowd that emphasizes the best of spring ingredients …
Ingredients
3 cups of whole grain and flour (bread)
1 1/2 cup of warm water
1 tbsp of dried yeast
2 tbsp honey
3 tbsp olive oil
1 teaspoon of salt
1 teaspoon of white pepper
1 tbsp of dried mixed herbs
Sauce
4 tablespoons of tomato paste
1 teaspoon dried mixed herbs
1/2 teaspoon of salt
1/2 teaspoon of white pepper
2 tbsp of red peppers juice
Cooking and filling
1 jar roasted red peppers sliced (available in all good shops)
8 whole shrimp
8 shrimp tails
1 cup of grated mozzarella cheese
Method
To achieve optimal results, I recommend preparing the dough day in advance.
Start by inserting all dry ingredients in the cooking device and the pulse high for about a minute. Reduce the speed of the medium length and gradually increase the oil, followed by the water mixture, stirring the dough formation. If you do not have a cooking device, combine the ingredients in a large bowl and mix until the dough comes together.
When the dough is formed, lightly grind the clean surface and knead for a few minutes. If you used a bowl for stirring, add 2 tablespoons of olive oil and 2 tablespoons of flour before the effort. After tanning, place the dough in a bowl, cover the contagious film and allow it to rest for at least one hour or preferably even for a day. If you use a cooking device, repeat the same process.
When you are ready to cook, heat the oven to 180 ° C. Gently grind the surface and knead the dough for another couple of minutes.
Next, heat a large frying pan in medium length. Take some of the dough, roll it into the container and then gently press it down. Drop a small amount of olive oil and cook for 2-3 minutes. Turn the dough, remove from heat and spread the sauce over the bottom. Add cheese followed by shrimp and pepper. I recommend adding two tablespoons of chili flakes. Add more cheese if necessary.
Move the pan into the oven and bake for about seven minutes. Once you are cooked, carefully remove the pizza from the pan and place it on the cutting plate for slicing.
You probably have the remaining dough to make you make another pizza of your choice. Alternatively, I enjoy repeating the process, but to replace the tomato sauce with a mixture of garlic, chili flakes and butter to create garlic and chili variation.
This pizza splashes wonderfully with fresh green salad.
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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