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Shrimp Mini Pizzas

Party.Freak's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 2 Cup (32 tbs) (105 To 115 Degree F)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Sugar 2 Teaspoon
  Salt 2 Teaspoon
  All purpose flour 5 1⁄4 Cup (84 tbs)
  Canned tomato sauce 15 Ounce (1 Can)
  Italian seasoning 1 1⁄2 Teaspoon
  Canned small shrimp 13 1⁄2 Ounce, drained (3 Cans, 4 1/2 Ounces Each)
  Onion 1 Medium, chopped to make 1/2 cup
  Sliced ripe olives 3⁄4 Cup (12 tbs)
  Green pepper 1⁄2 Large, chopped
  Shredded mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 2⁄3 Cup (10.67 tbs)
Directions

Dissolve yeast in warm water in large bowl.
Stir in oil, sugar, salt and 4 cups of the flour; beat until smooth.
Turn dough onto floured surface.
Knead in enough remaining flour to make dough easy to handle; knead until smooth, 3 to 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 45 minutes.
Heat oven to 400°.
Mix tomato sauce and Italian seasoning.
Punch down dough; divide in half.
Roll each half into rec- tangle, 16x12 inches, on lightly floured surface.
Cut each rectangle into twelve 4-inch circles; place circles on un- greased baking sheet.
Pinch edge of each circle to form a ridge.
Spoon 1 tablespoon of the tomato sauce mixture onto each pizza.
Layer each pizza with remaining ingredi- ents.
(Pizzas can be prepared and refrigerated up to 3 hours before baking.) Bake until cheese is brown and bub- bly,

Recipe Summary

Method: 
Baked
Dish: 
Pizza
Ingredient: 
Shrimp

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