Shrimp Cocktail Pizza
Buy refrigerated prepared horseradish for this dish and check the “use by” date. Or, for a really pungent treat, grind fresh horseradish root in a food processor, then mix with 2 or 3 tablespoons of lemon juice or vinegar and a pinch of salt.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe California Thin Crust dough
- 3 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups Fresh Tomato Sauce
- 1 tablespoon prepared horseradish
- 2 pounds cooked shrimp, peeled and deveined
- ⅓ cup finely diced red onion
- 4 cups mozzarella crumbles
Roll or press pizza dough into two thin 12-inch circles, slightly thicker at the edges than in the center. Spread 1 tablespoon olive oil over the bottom of two pizza pans or large quiche pans. Sprinkle cornmeal over the oil, 1 tablespoon on each pan.
Preheat oven to 400°. Place pizza pans in the oven and bake until crust is lightly browned, about 7 minutes. Remove from the oven. Stir horseradish into the tomato sauce. Spoon 1 cup of sauce over each pizza.
Divide shrimp over the tomatoes on each pizza. Sprinkle with diced onion. Top each pizza with 2 cups of mozzarella crumbles.
Return pizzas to the oven and bake until shredded cheese has melted and crusts darken slightly, about 5 to 7 minutes. Let pizzas rest briefly, then slice with a sharp knife or pizza wheel.
