---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mint Pizza Dough and Shrimp Topping <r T>
  Categories: Bread-baker, Bread machi, Pizza and c, Breads
       Yield: 4 servings
  
       1 ts Active dry yeast
       2 c  Bread flour
     1/4 ts Salt
       1 tb Dried mint flakes
       1 cl Garlic; minced or pressed
            Olive oil; (i omitted)
     2/3 c  Water; lukewarm
            Topping:
   1 1/2 ts Olive oil; *note,optional
       2 oz Feta cheese; to 3, crumbled
     1/2 lb Shrimp; **note
       2 cl Garlic; minced,**note
            Mozzarella cheese; g
            -rated,***note
            Mint; or cilantro, basil
            -- to taste
  
   Recipe by: The Best Pizza Is Made At Home, Donna German
   *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.
   
   This was really incredible!! [Reggie]
   
   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
  
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