Ingredients for the crust:
1 cup of warm water
1 pkg. (1/4 ounce) active dry yeast
1/2 tsp. sugar
1 cup semolina flour
1-3/4 cups all-purpose flour
1 tsp. of salt
mozzarella cheese
Preparation for the crust:
Place warm water in a small bowl, add yeast and sugar and stir. Set aside for five minutes or until foamy. Sift into a large mixing bowl both types of flours and salt. Then combine that with the yeast mixture. Mix until the dough is relatively smooth. Lightly flour a flat surface and knead by the dough hand for approximately 10 minutes or until it is smooth and elastic.
Punch down the dough and let it rest for 10 to 15 minutes. Spread and flatten onto a pizza pan or stone. Bake at 425 degrees for five to eight minutes. Remove and sprinkle with mozzarella.
Ingredients for the sauce:
1 tsp. olive oil
2 Tbs. slivered garlic
1 can plum tomatoes, drained of juices
3 Tbs. finely chopped fresh basil
salt and pepper to taste
Preparation for the sauce:
Heat olive oil in a medium-size skillet over medium heat. Add garlic and saute until lightly browned. Be sure not to overcook the garlic!
Add tomatoes, breaking them up with a spoon. Add basil and reduce the heat to simmer gently for 20 to 30 minutes. Season with salt and pepper.
Toppings:
1 bunch spinach
olive oil or butter
1 lb. (15 to 17 pieces) shrimp
roasted garlic cloves to taste
goat cheese
fresh basil
Preparation:
Wash spinach well, then drain. Let spinach dry for five minutes. Line the bottom of a skillet with olive oil or butter and saute fresh garlic, spinach and shrimp over medium heat. Stir continuously for five to eight minutes or until the shrimp is pink. Place shrimp, spinach and goat cheese on the pizza, then add fresh basil. Pour the garlic on top for flavor.
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