Shrimp Mini Pizzas
|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)|
|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)|
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,