Bakery products

Closed Shrimp Pizza


Ingredients for Making Closed Shrimp Pizza

Dough:

  1. Fresh pressed yeast 20-25 grams
  2. Pasteurized whole milk 2/3 cup (160-170 milliliters)
  3. Sugar 1/2 tablespoon
  4. Wheat flour 2.5 cups
  5. Pinch of salt

Filling:

  1. Garlic 1 clove
  2. Tomatoes in their own juice 200 grams (3-4 pieces)
  3. Shrimp (fresh) 450 grams
  4. Champignon mushrooms 200 grams
  5. Green onion 5-6 stems
  6. Dry white wine 1/2 cup
  7. Mozzarella cheese 150-200 grams
  8. Chicken egg (for lubrication) to taste
  9. Butter 30 grams
  10. Vegetable oil 2 tablespoons

Spice:

  1. Thyme -1/2 teaspoon to taste
  2. Dried parsley 2 tablespoons
  3. Ground black pepper to taste
  4. Salt to taste
  • Main ingredients: Shrimp, Garlic, Milk, Flour
  • Serving 4 servings
  • World Cuisine

Inventory:

Stove, Stewpan with a lid, A tablespoon, A teaspoon, A sieve with a fine mesh, A glass (capacity 250 milliliters), A kitchen towel, Colander, A deep bowl - 5 pieces, A knife, Paper kitchen towels, A key for canned food, Cutting board, Oven, Metal kitchen spatula, Nonstick pan, Wooden kitchen spatula - 2 pieces, Rolling pin, Baking brush, Fork, Plate - 4 pieces

Making closed shrimp pizza:

Step 1: prepare the yeast.


We turn the stove on to the middle level, put a small stewpan and pour milk into it. We heat to 38 - 40 degrees, so that you can safely lower your fingers into it and not get burned. When the milk is heated, remove the stewpan from the stove and put on a cutting board. Add 1/2 teaspoon of granulated sugar and a pinch of salt with 20 - 25 grams of fresh pressed yeast. Knead the yeast with your hands into smaller pieces, cover the stewpan with a lid, put it in a warm place, for example, near the stove and insist them for 10 - 15 minutes.

Step 2: prepare the flour.


In order to make the dough perfect, sift through a sieve with a fine mesh 2.5 cups of wheat flour. During this process, it becomes loose, dried, and also gets rid of unwanted litter, which very often falls into the bag along with flour.

Step 3: knead the dough.


After 10 - 15 minutes, we separate 1 cup from the total mass of flour. Pour the raised yeast with milk into a bowl with the remaining flour. Knead the dough with clean hands, it should be moderately tight and not stick to your hands. If it turned out to be too sticky, add a little more flour to it and bring it to the desired texture. Basically, kneading takes 2 cups of flour, half a cup is left for rolling.
Roll the finished dough into a ball, cover with a kitchen towel, put in a warm place and insist for 20-30 minutes or stand until use.

Step 4: prepare the ingredients for the filling.


While the dough is infused, we start preparing the filling and start with the preparation of the shrimp, throw them into a colander and rinse thoroughly under cold running water from sand and any other contaminants. We leave the colander in the sink and clean the shrimp from the shells, as well as the heads, while shifting the seafood into a deep bowl. After, sprinkle them to taste with salt, black pepper, mix by hand and leave it in this form until the start of the stew.

Then using a knife for cutting vegetables, cut off the rhizome from each fungus, and remove the peel from the garlic clove. Rinse them under cold running water along with chives. After drying the mushrooms with paper kitchen towels from excess moisture, we alternately lay them on a cutting board and cut into layers up to 5 millimeters thick.

Shake green onions over the sink from excess water, put on a cutting board with garlic and chop them into small pieces from 3 to 5 millimeters. We spread the slices into separate deep bowls.

Cheese "Mozzarella" rubbed on a coarse grater directly into a deep bowl. Using a canned wrench, open a jar of tomatoes in your own juice, you need about 3 to 4 pieces, put the tomatoes on a cutting board and cut into small pieces of any shape to 5 to 7 millimeters. We also put on the kitchen table all the spices and salt indicated in the ingredients and put 1 chicken egg.

Step 5: prepare the filling.


Then preheat the oven to 200 degrees Celsius. Take a large non-stick pan and grease its bottom around the perimeter with 30 grams of butter. Turn on the stove to a medium level and put a pan with 2 tablespoons of vegetable oil. When the fat warms up, we add the chopped garlic into the pan and simmer it, stirring it with a wooden kitchen spatula for 2 minutes, exactly so much time is needed for it to dissolve its spicy aroma.

After we add chopped tomatoes, 1/2 teaspoon of thyme, 2 tablespoons of dried parsley, green onions and 1/2 cup of dry wine to it. Stew for 6 - 7 minutes almost until the moisture evaporates completely. Then we add shrimps, chopped mushrooms into the pan and simmer all the toppings 2 - 3 minutes stirring vigorously, by this time seafood and vegetables will be ready. Remove the pan from the stove and allow the filling to cool to room temperature.

Step 6: form the pizza.


Sprinkle wheat flour on the countertop so that a thin layer is obtained, and spread the raised dough on it. A couple of times we crush semi-finished flour with our hands so that it donkey and then act as desired. You can cook 1 large pizza or 4 small ones, which we will do.
Using a metal spatula, divide the semi-finished flour into 4 equal parts. Each of them is alternately rolled out with a rolling pin into layers up to 1 centimeter thick and stacked on a baking sheet prepared for baking. Then we divide the filling into 4 equal parts by eye, lay it on the edges of the layers so that 2 to 3 centimeters of free space remain and sprinkle with crushed cheese in equal amounts.
After we pinch the edges of each dough layer so that “pockets” are obtained, if they do not come out very neat, the main thing is that there are no gaps between the joints of the dough. Put the pan in a warm place on 15 - 20 minutes.

Step 7: bake pizza.


After the desired time has passed, beat 1 chicken egg with a fork until fluffy. Helping ourselves with a baking brush, apply a beaten egg to the risen pockets. Then we check the temperature of the oven, and if it has warmed up, placing the pan on the middle rack. Bake closed pizza for 12 - 15 minutes to a light golden crust. Then remove the baking sheet from the oven, holding it on both sides with kitchen tacks. In turn, we poke each pizza with 2 kitchen shovels, arrange them on plates, let cool slightly and serve.

Step 8: Serve the closed prawn pizza.


Closed pizza with shrimp is a gorgeous and very satisfying dish. After baking, this yummy is slightly cooled and served almost hot. An ideal complement to this aromatic dish is a salad of fresh vegetables and a glass of some unhealthy cool drink, such as beer or soda, but you can savor it with juices of any kind. Very often such pizza is served with sauces based on tomatoes, sour cream or mayonnaise. Enjoy it!
Enjoy your meal!

Recipe Tips:

- If desired, the dough can be kneaded in water.

- The filling can be supplemented with any canned or stewed vegetables, such as zucchini, eggplant, corn, hot chili, olives, olives, peas and many others.

- A set of spices can be supplemented with spices such as marjoram, ground mustard, ground white pepper, ginger, ground coriander, dried ground onion.

- If you are not confident in your oven and are afraid that the pizza may burn, it is better to cover the baking sheet with a sheet of baking paper.