Wednesday, February 27, 2008

Rustica Shrimp-Gorgonzola Pizza

This pizza is a great change of pace and takes almost no time to make. It is lighter on the dough than most pizza and has a crisp flavor that stands up to beer or wine. Serve this with a fresh spinach salad for a complete satisfying meal. In this summer time I will make this for you outdoors in the Stone Pony, my outdoor stone oven.


  • 1/2 lb. Ball of Pizza Dough, make your own if you like, I bought mine from a local pizza shop.
  • 8-10 Large Uncooked Frozen Shrimp
  • 1 Large Tomato, diced
  • 1 Tbs. Dry Oregano
  • 2 Slices of Cooked Bacon, or 3 Slices of Prosciutto
  • 10 Green Olives, Sliced.
  • 10 Dry Cured Moroccan or French Black Olives, Sliced
  • 4-6 Oz. Gorgonzola Cheese, Shredded
  • 1/2 oz grated Romano Cheese.
  • Black pepper
  • Sea Salt
  • Extra Virgin Olive Oil


  1. Make sure the dough is thawed, leave out to rise. Make sure you cover it so it does not dry out.
  2. Lay down a layer of cornmeal on your bread board.
  3. Roll out the dough over the cornmeal. This will keep it from sticking and will give it a rustic flavor.
  4. Brush the dough with olive oil. Leave in a warm place to rise further. At our house we put it on top of the drier. However, this often causes our cats to do horrible things to the dough, so be careful.
  5. Wash the frozen shrimp in cool water. If it is already thawed, wash it anyways.
  6. Place shrimp in a small mixing bowl, add 1 tsp Oregano, sprinkle with sea salt and drizzle with olive oil. Mix, cover, and set aside at room temperature. Make sure that it is completely thawed before you put it on the pizza. I like to make sure it is room temperature because it cooks better.
  7. Place the diced tomatoes in a small colander. Salt, pepper, and add the rest of the Oregano. Mix.
  8. Let the tomatoes drain into a bowl while you do the rest of the work. Draining the tomatoes now helps keep your pizza crispy.
  9. Spread the cheese on the dough and top with the tomatoes. Set aside about 1 handful of cheese.
  10. Add the olives and bacon (or proscuito)
  11. Cut the shrimps in half and distribute evenly over the pizza. Hint: Leave the very center of the pizza with less ingredients, this will prevent the pizza from being soggy.
  12. Sprinkle the remaining handful of gorganzola over the top.
  13. Bake for 20-25 minutes in a 400o F. (205o C.)oven.
  14. Sprinkle the Romano cheese over the top.
  15. Curl up in front of the TV and watch a Celtics game and eat this pizza with an ice cold beer.

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