Ingrédients Pâte à pizza
- ½ cup warm water
- ½ teaspoon of instant yeast
- 1 tsp. sugar
- 1 cup of flour
- ½ tsp. salt
Or you can buy 2 balls of ready-made pizza dough at IGA or Pizzeria No.900.
Pizza topping
- Cauliflower puree
- 675 g (1 ½ lb) raw medium shrimp, peeled, well-skinned
- 1/2 cup red onion
- 360 g mozzarella cheese, grated
- 2 peppers, finely chopped
- Arugula (to taste)
- 1/2 cup finely chopped tarragon
- Olive oil
- Salt and pepper
Preparation
- Mix water, yeast, and sugar. Let stand for about 5 minutes
- Add flour and salt, knead the dough.
- Set the pizza dough aside in a bowl with a damp cloth on top and let rise for 30 minutes.
- Preheat oven to 400°F.
- Roll out the pizza dough and roll it out. Place on a pizza pan.
- Spread the Épurée cauliflower purée over the pastry.
- Arrange toppings to your liking. You can also add some.
- Finish with the grated mozzarella on top, or you can place your garnish (shrimp, onion and bell pepper) on top of the cheese.
- Bake in the oven for about 15-20 minutes until the cheese is shiny.
- Add arugula, tarragon, a dash of olive oil, ground pepper and fleur de sel.
Chef's secret (if required)
You can add a good 2 tablespoons of ricotta cheese to the cauliflower purée before spreading it on the pastry.
You can add cheese to your crust for a decadent pizza!
