Ceviché not turn out the way you wanted it to? No problem. Make pizza! That’s what this post is all about today. Even the most experienced cooks make mistakes once in a while, but we don’t throw it out and start over, we improvise by changing the direction. Sometimes greatness is born that way. Learning to turn that boo-boo into a ya-ya is a lesson that cannot be taught. Roll with the punches, and you’ll be surprised what you come up with! 🙂
The nice thing about pizza dough is that it’s as simple as 1-2-3. You only need an hour to let it proof, so making it on a Tuesday night really isn’t out of the realm of possibilities. Relax for that hour, do some chores, get your toppings ready… I don’t care what you do, but just realize an hour isn’t that long of a time to wait for something delicious and homemade!
Homemade Pizza Dough
Yield: Enough dough for 2 pizza’s
- 1 1/2 tsp instant yeast (I use Fleischmann’s)
- 1 1/4 cup warm water
- 1/8 cup sugar
- 1/8 cup vegetable oil
- 3 cups AP flour
- 2 tsp coarse salt
Preheat oven to 425F.
In a bowl of a stand mixer, combine water, sugar and yeast. Let the mixture sit for a few minutes until frothy. Add in the vegetable oil.
In a separate bowl, combine flour and salt. Add flour mixture to yeast mixture, 1/2 cup or so at a time, mixing well. Continue adding flour until the dough pulls away from the sides of the bowl. The dough will be a tad stick. Remove the dough from the bowl, and bring it together into a ball with your hands. Careful not to handle the dough TOO much.
Grease the stand mixer bowl lightly with vegetable oil. Place the dough back into the greased bowl, rolling it to coat in oil. Then cover with a clean dish cloth or plastic wrap, and let rise at room temperature for about 1 hour, or until doubled.
Turn the dough out onto a clean and dry surface, use a little flour if it is sticking too much. Cut the dough into 2 equal portions. Wrap one in plastic wrap and place in the freezer for a later date. Begin working with the other, rolling it into a rectangle shape, then place on a baking sheet and gently stretch to cover the sheet. Lightly drizzle a little good quality EVOO over to top of the dough, and smooth over with the tips of your fingers. Top with your favourite toppings, and bake for 12-20 minutes, depending on your preference in crunch level of your pizza dough. Turn half way through to ensure even baking.
Yield: 1 sheet pan pizza
- 1 lb. frozen shrimp (21/25), peeled & halved widthwise
- 5 oz. sockeye salmon, skinned, boned removed, cut into cubes
- 1 avocado, cubed
- 3 limes, juiced
- 3 green onions, chopped
- 3 cloves garlic, chopped (reserve half for later)
- 1/2 cup sweet onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 vine-ripe tomato, diced
- 3 cups white cheese – I used Monterrey Jack and Pecorino Romano
- Cholula hot sauce, optional
- 1 avocado, sliced, for garnish
- Fresh arugula, for garnish
- A wedge of fresh lemon, for garnish
Combine all ingredients, except tomato, avocado and cilantro, in a bowl. Season with coarse salt and pepper.
Heat a sauté pan on high heat. When hot add in the mixture, tossing occasionally to evenly cook and lightly brown. Cook for 3 – 4 minutes or until the shrimp and salmon are just cooked. Add in the avocado, tomato, and cilantro. Toss, and place in a bowl to cool slightly.
To arrange the pizza, sprinkle reserved garlic onto the pizza crust. Then sprinkle over seafood mixture. Then cheese. Top with some dashes of cholula hot sauce. As it states above, bake for 12 – 20 minutes, rotating half way through. Remove from oven, and careful transfer to a cutting board. Top with sliced avocado, fresh arugula, and a sprinkling of fresh lemon. Cut into the desired serving size, and dig in!