Indian Style Shrimp Pizza With Mozzarella Recipes

Steps:

• For white sauce,in a small nonstick saucepan, melt butter. Stir in flour,mustard,cayenne and salt until smooth;gradually add milk. Bring to a boil;cook and stir for 2 minutes until thickened. Remove from the heat; set aside.
• In a large nonstick skillet coated with non stick cooking spray,cook onion over medium heat for 2 minutes. Add shrimp;cook and stir 2-3 minutes longer. Drain.
• Place crust on a pizza pan or bakng sheet;spread with white sauce. Top with shrimp mixture and cheese. Bake at 425 for 8-12 minutes or until shrimp turns pink and cheese is melted.

Steps:

• Make the dough:
• in a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 cups flour and salt and blend mixture until it forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
• (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 cups flour and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
• Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap in a warm place 1 hour, or until doubled in bulk, and punch down. Dough is now ready to be formed into pizza.
• Make the pizza:
• In a medium heavy saucepan cook onion, bell pepper, celery, and garlic in oil, covered, over moderately low heat, stirring, until celery is softened, about 10 minutes. Add tomatoes and juice, thyme, and cayenne and simmer, uncovered, stirring, until mixture is very thick, about 20 minutes. Season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered.
• Stir in shrimp and cook sauce, stirring, until shrimp are cooked through, the liquid they give off is evaporated, and the sauce is thickened.
• Preheat oven to 500°F.
• Sprinkle cornmeal on an oiled 14-inch black steel pizza pan or black steel baking sheet. Roll out dough on a lightly floured surface into a 14-inch round and fit into pan. Sprinkle dough with half of mozzarella and top with shrimp Creole, spreading mixture evenly, and remaining cheese.
• Bake pizza in lower third of an electric oven or on floor of a gas oven 10 minutes, or until crust is golden.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season shrimp with salt and pepper; sprinkle with garam masala. Add to skillet in a single layer and cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
• Reduce heat to medium; add remaining 1 tablespoon oil and swirl to coat. Add onion and ginger; cook, stirring, until onion is tender, about 8 minutes. Season with salt and pepper. Add marinara; simmer until slightly thickened, about 5 minutes. Remove from heat; stir in cream and shrimp with any accumulated juices. Season with salt and pepper. Serve over couscous, topped with scallions.

Steps:

• Preheat oven to 425°F
• Place naan or pita on parchment-covered baking sheet.
• Mix salsa and mango chutney. Spread out evenly on naan or pita.
• Add shrimp and sprinkle with curry.
• Top with cheese and bake 15 minutes.
• While pizzas are baking, mix together cilantro and mint; sprinkle over pizzas once removed from the oven.
• Serve with a salad.