Jumbo Shrimp / King Prawn Pizza

Pizza Dough of your choice
1/4 cup basic tomato sauce
6 cooked Jumbo / Large shrimp (Prawns), shelled and deveined – use more if they are smaller
1/2 cup grated mozzarella cheese
1/2 teaspoon ground black pepper
1 teaspoon grated lime or lemon zest (rind) plus additional zest for garnish

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface and arrange the shrimp and mozzarella over the top.
6. Sprinkle with the black pepper and zest.
7. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.
8. Serve, garnished with the extra zest.

Pizza Dough of your choice
1/2 Cup Sun-Dried Tomato Sauce
1 oz pickled onions
3 1/2 oz smoked Salmon Slices
1 teaspoon capers
1 teaspoon fresh chervil leaves

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface.
6. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.
7. Allow to cool.
8. Thinly slice the onions.
9. Arrange them on top of the pizza base with the smoked salmon, capers and chervil. Serve at room temperature.

4 oz Chicken Breat Fillit
80 ml Satay (peanut sauce)
1 tablespoon olive oil
Dough of your choice
3/4 oz bean sprouts
2 1/2 oz grated mozzarella cheese

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. Thinly slice the chicken and marinate in 1 tablespoon of the Satay sauce and the olive oil for at least 20 minutes.
4. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
5. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
6. Spread with the remaining Satay sauce and then top with the chicken, bean sprouts and mozzarella.
7. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.

2 Thin Dough 12 inch dough shells
2 Tbls. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12−oz. package Cool Whip
chocolate syrup

1. Preheat oven to 400°F.
2. Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes.
3. Remove and cool on wire racks.
4. In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk.
5. Fold in thawed
6. Cool Whip, then spread mixture over the cooled pizza crusts.
7. Freeze until firm.
8. Serve pizzas cold, but not frozen. Just before serving, drizzle with chocolate syrup.

1 Batch Thin Crust Dough
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter

1. Preheat oven to 450F.
2. Prepare thin crust dough according to recipe.
3. Spread out in a lightly greased 12 inch pizza pan.
4. Spoon pie topping on dough leaving a 3/4″ space from edge of pan.
5. Combine flour and sugar in a bowl.
6. With a fork, cut in butter making sure you do not mix too much. It should be crumbly.
7. Sprinkle topping over pie filling.
8. Bake until topping and crust are golden brown.
9. Remove from oven and let cool 5−10 minutes before cutting.