Sweet Pepper Shrimp and White Mushroom Pizza #AutumnStomachCare#
Materials
| Strong flour | 150g |
| Water | 90-100g |
| Salt | 3g |
| Olive oil | 15g |
| Button mushrooms | 6 pieces |
| Sweet pepper | Half |
| Olive oil | A little |
| Salt | A pinch |
How To Make
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Mix the dough ingredients evenly, being careful not to add all the water at once. Knead until a thick membrane can be stretched, then let it ferment at room temperature until it doubles in size. I usually refrigerate it overnight.
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After rounding it off, let it rest for 15 minutes.
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Take out the plump shrimp and let them thaw at room temperature.
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Peel the thawed shrimp. Since they are quite large, they can be sliced into halves for better flavor absorption.
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Blanch the shrimp in boiling water until they change color, then remove.
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Flatten the rested dough into a thin crust; you can also use a rolling pin, but I usually stretch it by hand. Let it continue to ferment for about half an hour.
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Slice the button mushrooms and julienne the sweet pepper. Choose the chubby variety for extra sweetness and a satisfying texture.
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On the risen pizza dough, spread a layer of olive oil, sprinkle with herbs and salt, then add the sweet pepper, mushrooms, and shrimp, finishing with a sprinkle of cheese.
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Preheat the oven to 200 degrees and bake for about 15 minutes until the dough is golden and the cheese melts. Enjoy it hot!
