No-Knead Pizza with Spicy Shrimp & Pesto | Recipe Drop | Food52

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AUTHOR NOTES
This pizza was inspired by one of my favorites at Folino's Pizza in Burlington, Vermont. My version of their Fire Kracker Shrimp Pizza consists of a homemade, no-knead Neapolitan pizza crust, and is topped with vegan pesto, arugula, spicy marinated shrimp, red onion, and is finished off with simple garlic aioli. It’s entirely dairy-free, and although you can certainly add cheese if you want, you won't miss it.

The no-knead Neapolitan pizza dough is incredibly easy to make. All you have to do is mix the ingredients together with a wooden spoon, then do a set of rises and folds. I chose to use a high-hydration dough which I find is easier to shape and leads to a more tender crust, but feel free to play around with it. My proportions were 100% flour to 80% water, and although you could decrease it to 75% or 65%, I urge you to trust the process and stick with the higher ratio.

Tips & Tricks
• The dough can be made in advance and frozen for up to 3 months. To use, simply let it come to room temperature.
• If you choose to refrigerate the pizza dough overnight, let them sit out at room temperature for 30 minutes to 1 hour in order to relax the gluten.
• This recipe can easily be doubled; to do this, just make sure to double the pizza dough recipe and divide it into four equal portions.
• If adding cheese, sprinkle grated mozzarella over the pesto before adding the arugula, shrimp, and red onion.
• If you don’t have a pizza stone, use an inverted baking sheet instead. Preheat it in the oven as you would the pizza stone.

—Nea Arentzen

GET THE RECIPE:
Spicy Shrimp & Pesto Pizza: https://food52.com/recipes/90171-spic...

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