My inspiration for gourmet pizza's comes from a wood- fired pizza place in NYC, Waldy's. It is a little place right in midtown and makes amazing thin crust individual pizzas. It's a great place to go to avoid the horrors of Penn Station food and the over priced restaurants in the surrounding area. Waldy's is located at 800 6TH AVE (27th St. between 6th Ave. & Broadway), definitely check it out if you are in the area.
As I said above, my inspiration comes from that type of pizza, however, I like to create my own flavors and combinations. This is my attempted at a healthy pizza, and I have to say it came out exactly as I planned. Enjoy!!
The recipe below uses 1/3 of the pizza dough recipe. You can freeze the extra dough or double/triple the toppings to make 3 pizza's instead of 1.
The recipe below uses 1/3 of the pizza dough recipe. You can freeze the extra dough or double/triple the toppings to make 3 pizza's instead of 1.
Greek Salad Pizza with Roasted Shrimp
Serves 2-3
Ingredients:
1 recipe for pizza dough (recipe below) or store bought pizza dough
1 head of romaine lettuce-chopped
1 handful of mixed greens-optional
1 red bell pepper-chopped into bite sized pieces
10 cherry tomatoes-halved
5-6 pepperoncini's
1 small cucumber-sliced thin
4 oz feta cheese-crumbled
Kalamata olives-optional
Juice of 1 lemon
Olive oil
Dried oregano
Salt and pepper
For the Shrimp:
1/2 pound medium shrimp-peeled and devained
Olive oil
Salt and pepper
Dried oregano
Dried rosemary
Dried Thyme
1. Prepare pizza dough (recipe below) and set aside.
2. Preheat the oven to 400 degrees and place red bell pepper on a baking sheet. Drizzle with olive oil, salt and pepper and bake for 10-15 minutes until soft. Set aside.
3. Prepare the shrimp: On a baking sheet place shrimp on a single layer and coat with olive oil, salt, pepper, dried oregano, dried thyme and dried rosemary to taste. Roast in the oven for 5-10 minutes until done; they should be opaque and pink. Set aside.
4. Turn the oven to 500 degrees F.
5. Roll out the pizza dough into an oval or rectangle shape to fit onto a baking sheet. Brush the dough with olive oil and season with dried oregano and a little black pepper. Bake in the oven for 10-15 minutes until golden brown.
6. While the pizza dough is baking, prepare the lettuce. Place the romaine lettuce in a bowl and dress with lemon juice, olive oil, oregano. Toss together.
7. Remove the pizza dough from the oven. Let cool 5 minutes. Once the dough is cool enough to handle, top it with dressed lettuce, cherry tomatoes, pepperoncini, feta cheese, cucumber, Kalamata olives and roasted red pepper. Scatter roasted shrimp on top of pizza and serve.
Pizza Dough: (For recipe above, only use 1 of 3 dough balls, freeze extra dough)
1. Prepare the pizza dough: In a bowl of an electric mixer fitted with a dough hook, combine yeast, sugar and warm water, stir gently to dissolve. Let the mixture stand 5- 10 mins until it starts to foam.
2. Turn the mixer on low and add the salt and 2 tbsps of olive oil. Add in the flour a little at a time, mixing on lowest speed, until flour is incorporated. Keep mixing on medium speed, if it feels really sticky add a little more flour, if it is dry and crumbly add a little more water.Keep mixing for 5 minutes until the dough comes to a ball and become elastic.
3. Coat the dough with a little oil and place it back in the bowl. Cover with plastic wrap and a damp towel and let it rise in a warm spot for 1 hour.
4. Once the dough has doubled in size, divide into 3 even balls. Cover and let rest for 10 mins to make it easy to roll out. (If the dough is not rolling easily, let it rest a little while longer.)
5. At this point you can use the dough immediately, wrap the balls of dough in plastic wrap and refrigerate until ready to use, or you can freeze the dough for later use.
6. When you are ready to use the dough, preheat the oven to 500 degrees with baking sheet in the oven.
7. Roll each section out into a 12" circle or oval shape. Place the dough on parchment paper.
Serves 2-3
Ingredients:
1 recipe for pizza dough (recipe below) or store bought pizza dough
1 head of romaine lettuce-chopped
1 handful of mixed greens-optional
1 red bell pepper-chopped into bite sized pieces
10 cherry tomatoes-halved
5-6 pepperoncini's
1 small cucumber-sliced thin
4 oz feta cheese-crumbled
Kalamata olives-optional
Juice of 1 lemon
Olive oil
Dried oregano
Salt and pepper
For the Shrimp:
1/2 pound medium shrimp-peeled and devained
Olive oil
Salt and pepper
Dried oregano
Dried rosemary
Dried Thyme
1. Prepare pizza dough (recipe below) and set aside.
2. Preheat the oven to 400 degrees and place red bell pepper on a baking sheet. Drizzle with olive oil, salt and pepper and bake for 10-15 minutes until soft. Set aside.
3. Prepare the shrimp: On a baking sheet place shrimp on a single layer and coat with olive oil, salt, pepper, dried oregano, dried thyme and dried rosemary to taste. Roast in the oven for 5-10 minutes until done; they should be opaque and pink. Set aside.
4. Turn the oven to 500 degrees F.
5. Roll out the pizza dough into an oval or rectangle shape to fit onto a baking sheet. Brush the dough with olive oil and season with dried oregano and a little black pepper. Bake in the oven for 10-15 minutes until golden brown.
6. While the pizza dough is baking, prepare the lettuce. Place the romaine lettuce in a bowl and dress with lemon juice, olive oil, oregano. Toss together.
7. Remove the pizza dough from the oven. Let cool 5 minutes. Once the dough is cool enough to handle, top it with dressed lettuce, cherry tomatoes, pepperoncini, feta cheese, cucumber, Kalamata olives and roasted red pepper. Scatter roasted shrimp on top of pizza and serve.
Pizza Dough: (For recipe above, only use 1 of 3 dough balls, freeze extra dough)
1. Prepare the pizza dough: In a bowl of an electric mixer fitted with a dough hook, combine yeast, sugar and warm water, stir gently to dissolve. Let the mixture stand 5- 10 mins until it starts to foam.
2. Turn the mixer on low and add the salt and 2 tbsps of olive oil. Add in the flour a little at a time, mixing on lowest speed, until flour is incorporated. Keep mixing on medium speed, if it feels really sticky add a little more flour, if it is dry and crumbly add a little more water.Keep mixing for 5 minutes until the dough comes to a ball and become elastic.
3. Coat the dough with a little oil and place it back in the bowl. Cover with plastic wrap and a damp towel and let it rise in a warm spot for 1 hour.
4. Once the dough has doubled in size, divide into 3 even balls. Cover and let rest for 10 mins to make it easy to roll out. (If the dough is not rolling easily, let it rest a little while longer.)
5. At this point you can use the dough immediately, wrap the balls of dough in plastic wrap and refrigerate until ready to use, or you can freeze the dough for later use.
6. When you are ready to use the dough, preheat the oven to 500 degrees with baking sheet in the oven.
7. Roll each section out into a 12" circle or oval shape. Place the dough on parchment paper.
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