Step-by-Step Instructions

Step 1: Prepare the Dough

Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.

Mix the Dough: In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms.

Knead: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Proof: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.

Step 2: Prepare the Toppings

Cook the Shrimp: Heat 1 tbsp olive oil in a small pan. Sauté the shrimp for 2-3 minutes until pink. Set aside.

Prepare Tomatoes: Lightly crush the halved pomodorini with your hands or the back of a spoon to release their juices.

Step 3: Shape the Dough

Preheat your oven to 250°C (480°F) with a pizza stone or baking sheet inside.

Punch down the dough, transfer it to a floured surface, and roll it into a 12-inch circle.

Step 4: Assemble the Pizza

Base Layer: Spread the shredded mozzarella evenly over the rolled-out dough.

Add Toppings: Distribute the crushed pomodorini, sautéed gamberetti, and dollops of stracciatella cheese on top.

Step 5: Bake the Pizza

Transfer the pizza to the preheated stone or baking sheet using a pizza peel or the back of a baking tray.

Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling.

Step 6: Garnish and Serve

Once baked, remove the pizza from the oven and let it stand for 5 minutes.

Garnish with fresh basil leaves, slice, and serve hot!

Tips & Variations

For a Gluten-Free Version: Substitute all-purpose flour with a gluten-free pizza flour mix.

For a Dairy-Free Version: Use vegan mozzarella and cashew cream instead of stracciatella.

Add Spice: Sprinkle chili flakes or drizzle chili oil for a spicy kick.

Swap the Protein: Use chicken or mushrooms as alternatives to shrimp