Spicy Shrimp Stove Top Pizzas

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
• 1 cup warm water (about 110 degrees)
• 1 teaspoon sugar
• 1 cup whole wheat flour
• 1 1/2 cups flour, approximately
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3/4 lb shrimp, medium or large, shelled & deveined
• 2 lemons, juice of
• 1/2 teaspoon dried thyme
• 1/4 teaspoon fresh ground black pepper
• 2 red bell peppers
• 3 roma tomatoes (3/4 pound)
• 4 garlic cloves, chopped
• 1/4 teaspoon red pepper flakes (to taste)
• 1/4 teaspoon dried oregano
• 4 ounces feta cheese, crumbled fine
• 3 tablespoons olive oil (or more)
• 16 kalamata olives, pitted & diced
• 4 teaspoons capers, rinsed & drained

Recipe

• 1 in a large bowl, stir together the yeast and 1/3 cup of the water, then stir in the sugar.
• 2 let the mixture stand until it becomes foamy, about 10-15 minutes.
• 3 add the remaining water, the whole wheat flour, 1 cup of the flour, 2 tablespoons olive oil, and the salt.
• 4 stir or knead until combined into a soft dough.
• 5 place on a floured board and knead for 4 minutes, adding in more flour as you go, to make a dough that is soft but not sticky.
• 6 place in a greased large bowl and cover with a kitchen towel.
• 7 put in a warm place and let rise until doubled in size, 45 to 60 minutes.
• 8 for the toppings:.
• 9 whisk together the lemon juice, 2 tablespoons of the olive oil, the thyme (crush a bit between your fingers), and the black pepper.
• 10 briefly marinate the shrimp in this mixture (don't leave it more than a few minutes, or it will start to "cook" a bit, like ceviche).
• 11 clean, cut off the ends, and quarter the bell peppers and tomatoes.
• 12 all broilers are a bit different, so adapt the following instructions to what you have.
• 13 preheat the broiler.
• 14 spray a broiler pan with olive oil.
• 15 place bell pepper pieces skin side up on broiler pan.
• 16 place tomato pieces pulp side up on broiler pan.
• 17 place shrimp on broiler pan.
• 18 if not everything fits at once, you may need to work in batches.
• 19 broil the whole pan about 4 minutes.
• 20 turn the shrimp over.
• 21 broil about 4 minutes more, until the shrimp are fully cooked (opaque throughout).
• 22 remove everything and let cool.
• 23 put the roasted tomatoes, the chopped garlic, the oregano, and the red pepper flakes in a blender and puree for a few seconds; set this tomato sauce aside.
• 24 the skin of the bell peppers will have blistered and charred; when cool, pull it off.
• 25 chop the shrimp and bell peppers into small pieces.
• 26 back to the dough: for a 10 inch skillet, divide the dough into 4 pieces - you can also make more smaller pizzas. roll out each piece on a lightly floured surface until it is the size of your skillet. stack between pieces of wax paper; at this point you can cover them tightly and store in the refrigerator until you need them.
• 27 to assemble the pizzas:.
• 28 heat a cast-iron or nonstick skillet over medium-low heat.
• 29 reduce heat to low and brush with olive oil.
• 30 place a round of dough in the skillet, cover, and cook for 1 minute - the dough will rise and have bubbles in it.
• 31 remove the lid and then cool over low heat until the bottom of the crust is golden brown, 3 to 4 minutes.
• 32 turn the crust over.
• 33 brush very lightly with olive oil.
• 34 add 1/4 cup tomato sauce, and spread around with the back of a spoon.
• 35 sprinkle with 1/4 of the finely crumbled feta cheese.
• 36 sprinkle with shrimp, peppers, capers, and olives; add additional red pepper flakes if desired.
• 37 i like the crust a bit charred on the bottom - use your judgement.
• 38 repeat with additional pizzas.