Shrimp Pizza

Ingredients

for the dough:

1 cup wholemeal flour

1 cup flour

2 tsp sugar

1/2 tsp salt

3 tbsp olive oil

5 g dry yeast

1 egg

For the filling:

15 shrimp

200 g mozzarella cheese

50 g parmesan cheese

1 tomato

1 bunch arugula

3 tbsp olive oil

3 cloves garlic

8 olives

Salt

Oregano

Mix 1 cup wholemeal flour and 1 cup regular "soft" flour. Sift through a fine sieve. Add dry "instant" yeast, 2 pinches of fine salt, and 2 teaspoons of sugar. Stir with a fork.

Heat half a cup of tap water (!) to 35°C. In a small bowl, beat the egg with a fork, add 3-4 tablespoons of olive oil, stir, and then add the warm water. Pour the egg mixture into the flour and quickly knead the dough. The dough should be soft and not sticky. Form into a ball and leave in a warm place for 45-60 minutes, until it doubles in size.

After the dough has risen, knead it and roll it out into a flatbread 5-7 mm thick. Place the dough in a lightly oiled baking pan. Be sure to prick the dough in several places with a fork.

Sauce: Grate a piece (50 grams) of Parmesan cheese. Peel 2-3 cloves of garlic. Wash and finely chop the leaves of a medium bunch of arugula. Place everything in a blender and add 2-3 pinches of fine salt.

Chop the cheese and herbs until finely ground. You can add 1 tablespoon of olive oil to prevent the sauce from becoming too dry and to make it spreadable. Brush the surface of the dough with this sauce.

Place the tomato in boiling water and remove the skin. Then cut it in half and remove the seeds. Cut the tomato into small cubes. Arrange the tomatoes on top of the dough. Sprinkle the entire pizza with dried oregano.

Slice the pitted olives lengthwise into quarters and arrange them on the pizza. Cut the mozzarella balls in half or quarters and arrange them evenly on the pizza. Pour boiling water over the shrimp, peel, slice, and arrange them on the pizza. Drizzle the pizza with olive oil and bake in a preheated oven at 200°C for 20 minutes.

Enjoy!