Thread: Shrimp & Ham Pizza

Well I wanted to make something different in the world of Pizza. Having made 2 Pizza Crusts the other day one was still in the fridge.



I'm oiling the Pizza Iron Pan first with a good grade of Olive oil then taking Corn Meal and dusting the pan over the Oil. This allows me to completely stretch the crust in the pan so transferring is needed later.



That wonderful Olive Oil we were buying at Wally World is gone. I have tried 3 other Greek Olive Oil brands and this one is the best. When shopping for a high grade Olive Oil at Walmart read the back of the bottle and be sure it was packaged in Greece.



That method of prepping the pan really keeps the crust from sticking. Fingertip stretch method is still working great.



The Ham I sliced the other day it comes from Sam's Club and has a great flavor. I sliced it real thin to be more versatile in the kitchen. Bon Temps boiled a pile of Shrimp a while back and gave up a mess, we peeled and froze several bags for just such a occasion.



Still using the same Cheeses & the Red Gold Diced tomatoes. I'm using a Immersion Blender now to puree the sauce.



I laid the Ham down first so it wouldn't dry out also the shrimp. Adding the Cheese over the top will slow the heat from over cooking these proteins.



We had some Bell Pepper already cut and some Purple Onion so I laid down a bit of both. My Bride didn't want Mushrooms on hers, guess she has seen too many of SD's Yuck posts. 20 minutes was the magic number again today for a perfectly cook Pizza.



The Olive Oil was great to drag the edge of the Crust thru, and Franks Red Hot tied all the flavors together perfectly.



His' & Hers' still works after 33 years. I didn't eat a slice without Mushrooms but the ones I did eat were fantastic.