Beth’s Ultimate Gourmet Pizza

Jumbo Shrimp Pizza with fried garlic chips and rosemary

Pizza Topping Ingredients:

6 ounces raw jumbo shrimp, peeled deveined and chopped into large pieces
2 tsp. minced garlic
2 tsp. olive oil
½ cup fresh mushrooms
½ cup sliced black olives
2 cups mozzarella cheese
½ cup fresh parmesan reggiano cheese
2 whole cloves of garlic, thinly sliced
3 stalks of fresh rosemary

Begin by heating up the olive oil. Add garlic until it begins to pale. Add shrimp and
mushrooms, until shrimp is almost transparent. Set aside.

To fry the garlic: Place the garlic slices in a small saucepan with cold water to cover; and bring
to a boil over medium heat. Drain the garlic, return it to the saucepan, and cover with cold water
again. Bring to a boil and remove from the heat. Drain well and pat dry.

In the same small saucepan, over medium-high heat, warm 1/4 cup of olive oil until just below a
boil. Fry the garlic slices a minute or two, stirring constantly (being careful not to burn them),
until they're a pale-golden color. Remove immediately with a slotted spoon, and drain on paper
towels.

To fry the rosemary: Place full stalks of rosemary into the olive oil after you have removed the
garlic. Fry two minutes, remove with a slotted spoon, and drain on paper towels.

Sauce (enough for two 16 inch pizzas):

28 ounce canned Italian plumb tomatoes

2 tsp. olive oil
½ cup Cavit Pinot Noir
1 tablespoon butter
2 cloves garlic, minced
4 tablespoons grated parmesan cheese
3 tablespoons Italian seasoning
1 tsp. salt
1 tsp. sugar
½ tsp. fresh ground black pepper
Heat butter and olive oil over medium high heat. Add minced garlic and stir until slightly
browned. Add canned tomatoes, Cavit Pinot Noir, Parmesan cheese, Italian seasoning, salt,
sugar and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat
and cool slightly. Using a stick blender, puree the pizza sauce.

No Rise Pizza Dough (makes one 16 inch pizza):

2 ½ cups all purpose flour, divided

1 cup warm water
1 package active dry yeast
1 tsp. fine sea salt
1 tbsp. olive oil

Combine flour, yeast and salt and mix well. Add warm water and olive oil to bowl and mix with
wooden spoon until it is incorporated and sticky. Remove to a floured counter. Add up to ½ cup
flour until dough comes together. Roll out dough until the dough is about ¼ inch thick. Put on
pizza pan and poke holes with a fork throughout the top of the dough. Cook for 5 minutes in a
500 degree oven. Remove from oven.

Pizza assembly:

Once dough is slightly cooked, add generous portion of pizza sauce. Add the cooked shrimp and
mushroom mixture. Sprinkle with mozzarella and parmesan cheese. On top of cheese, sprinkle
the olives, garlic chips and rosemary. You will need to “pull” the rosemary off the stem and
sprinkle over cheese.

Shake pizza off of pizza pan so that it is cooking directly on the oven grate. Bake for
approximately 7-8 minutes, or until the cheese starts to brown and bubble.

Serve with a nice glass of Cavit Pinot Noir and enjoy!