*  Exported from  MasterCook  *
 
                 Mint Pizza Dough And Shrimp Topping <R T>
 
 Recipe By     : The Best Pizza Is Made At Home, Donna German
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Bread-Bakers Mailing List        Dough Setting
                 Eat-Lf Mailing List              Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tsp           Active Dry Yeast
    2      C             Bread Flour
      1/4  Tsp           Salt
    1      Tbsp          Dried Mint Flakes
    1                    Clove Garlic -- Minced Or Pressed
                         Olive Oil -- (I Omitted)
      2/3  C             Lukewarm Water
                         Topping:
    1 1/2  Tsp           Olive Oil -- *Note,Optional
    2      Oz            Feta Cheese -- To 3, Crumbled
      1/2  Lb            Shrimp -- **Note
    2                    Cloves Garlic -- Minced,**Note
                         Mozzarella Cheese -- Grated,***Note
                         Mint -- Or Cilantro, Basil
                          -- To Taste
 
 *NOTE:  Original recipe used 1 T ... we reduced it.
 **NOTE:  Can use more shrimp to your liking.  We used 3/4 lb and omitted the
 mozzarella as Jeff doesn't deal well with lactose in cheese.  Shell, devein,
 cook and dice shrimp.  Original recipe did NOT use the garlic cloves for the
 topping.  I added it and it was really good with it.
 ***NOTE:  1 -  2 C, we left the mozzarella out completely and could really
 taste the wonderful flavor of the shrimp and feta.
 
 If using chopped fresh mint, use 3 T or a scant 1/4 C.  This dough is superb
 topped with any Greek or Middle Eastern topping.
 
 Bread Machine Method:
 Warm liquids to lukewarm, 110 deg F.  Add ingredients to your bread machine
 in the order specified for your machine. Use the dough cycle, which will
 knead the dough and allow it to rise on time.  It is not necessary to let
 the dough rise any longer than 1 hr.  If your machine has a double kneading
 dough cycle, remove the dough after an hour or so and turn off your machine.
 Allowing the dough to knead the second time causes bubbles that are
 difficult to roll.  Either active dry or rapid rise yeast can be used.  It
 is not necessary to proof the yeast in water; just mix it in with the flour.
 
 Food Processor Method:
 Warm liquids to lukewarm., 110 deg F.  Combine all dry ingredients
 (including yeast) in a food processor bowl (steel blade) and process for 10
 seconds.  Either active dry or rapid rise yeast can be used.  It is not
 necessary to proof the yeast in water; just mix it in with the flour.  Pour
 the oil and remaining liquid ingredients through the feeding tube until the
 dough forms a ball.  If the dough is sticky, add flour a tablespoon at a
 time until the dough is not sticky.  Process dough into a ball, place it in
 a greased bowl and cover with a kitchen towel.  Place the bowl in a warm,
 draft-free location for 50 - 60 minutes.
 
 Heavy-duty Mixer with Dough Hook Method:
 Prepare dough as you would for a food processor.  Allow to knead for about 5
 minutes.  Add just enough flour to cause the dough to cling to the dough
 hook.  Allow the dough to rise and in food processor instructions.
 
 By Hand Method:
 If using a quick or rapid rise yeast, mix it with the flour.  There is no
 need to proof it.  If using active dry yeast, place 1/4 - 1/3 of the warm
 water in a large bowl and sprinkle a pinch of sugar and the yeast into the
 water.  Stir until dissolved and let sit in a warm, draft-free location for
 5 minutes.  Add remaining water (liquid) and oil and stir well.  Add all
 remaining ingredients and stir together until you can no longer work the
 dough with a spoon.  Turn out on a lightly floured counter.  Pat the dough
 into a ball and flatten it slightly.  Fold the dough over, and using the
 heels of your hands, push the dough away from you with a rolling motion.
 Rotate the dough one quarter each time you repeat the process.  Continue
 kneading the dough for 5 - 10  minutes.  Place the dough in a large greased
 bowl and cover it with a clean towel.  Place it in a warm draft-free
 location (such as an oven or microwave) and let rise for 50 - 60 minutes.
 
 Preheat oven to 475 deg F for at least 30 minutes if using a pan and from 30
 minutes - 1 hr if using a stone.
 
 Grease the pizza pan with olive oil or spray it with nonstick vegetable
 spray.  If using a peel and stone, dust the peel with cornmeal to prevent
 the dough from sticking so that you can easily slide it off the peel and
 onto the stone.  Or cut a parchment paper circle slightly larger than your
 pizza, put the paper on the peel and make your pizza on the paper.  You will
 slide pizza and paper onto the stone.
 
 After the dough has risen once, divide it in half, roll it out on a lightly
 floured or cornmeal countertop or hand stretch the dough into a circle.
 Pick up the dough and turn it over and roll or stretch from the center
 outwards until a circle is formed.  Dust the dough with either flour or
 cornmeal, only as needed to prevent sticking.  The thinner the dough the
 thinner the crust.  A thinly rolled dough that does not rise a second time
 (after rolling) will give the thinnest crispest crust.  Lay the dough on
 your prepared pan or peel.  Pull the dough up around the edges of the pan so
 a slight lip is formed, and crimp the edges.  
 
 For a thin crisp crust top and bake immediately.  For a thicker chewier
 crust allow to rise for 15 to 30 minutes.  The longer the rise the thicker
 the dough.  Top after rising and then bake.  Place toppings to leave 1/4 -
 1/2 border to prevent spillage and provide a crust to hold while eating.
 Bake on the bottom rack of the oven or directly on the pizza stone until
 golden brown, 5 - 10 minutes.
 
 Makes one (15“) or two (10”) pizzas
 
 Entered into MasterCook and tested for you by Reggie & Jeff Dwork
 <reggie@reggie.com>
 
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 NOTES : 
 Cal  365.7
 Fat  6.9g
 Carb  51.8g
 Fib  2g
 Pro  22.2g
 Sod  379mg
 CFF  17.2%