Pizza with Shrimp and Capers

Ingredients

Flour 350 g

Dry yeast 7 g

Sea salt

Olive oil 50 ml

Pizza sauce 200 ml

Mozzarella cheese 150 g

King prawns 20

Capers 50 g

Combine the dry ingredients, add 200-250 ml of water and oil, and knead the dough. It's best to add water immediately, as it's easier to add flour as needed than to add water if the dough is too stiff. Now knead the dough thoroughly and let it rise in a warm place for 40-50 minutes.

When it has doubled in size, punch it down to release the carbon dioxide, and let it rise again.

After the second rise, you can start making the pizza. Roll out the dough (or gradually stretch it) to the size of the pan you'll be baking in. The dough should be approximately 0.5-1 cm thick, depending on whether you prefer a thicker or thinner crust. Spread the tomato pizza sauce over the dough and spread it evenly over the crust.

Sprinkle the pizza generously with grated cheese. Incidentally, in our country, cheese is usually added after the toppings, but then it's completely invisible. Placing the cheese on the bottom will produce a similar result, but the pizza will look more appetizing, eliminating the need to guess what's hiding under the cheese.

Now all that's left is to add the shrimp and capers. Of course, you can deviate from the recipe as much as you like and add your favorite ingredients.

Bake the pizza in a very hot oven (220-250°C) on the middle rack for about 10 minutes. The exact time will vary depending on your oven, so keep an eye on it!

Enjoy!