Shrimp and Portobello Pizza Splotches

Ingredients:

Dough:

Use premade dough you can keep frozen, or this recipe:

1 ½ cups bread flour (I often use strong flour recommended for pizzas, but regular flour works)

1 teaspoon dry yeast

½ -2/3 cup s lukewarm water

1 tablespoon olive oil

Topping:

Butter

16 to 20.medium fresh or frozen (thawed) shrimp. (I cut each shrimp into three chunks before spooning the sauce onto the dough.)

Two Portobello caps sliced into 1” strips then cut into 1” chunks.

About 3 Tablespoons of a sweet, thick sauce as a binder (I use Mango Ginger Chutney and have used Fig jam; you could use apricot or other fruit preserves you may have on hand.)

Grated Mozzarella

Tomato-based pizza sauce of your choice (As it doesn’t take a lot, we keep prepared pizza sauce on hand, our favorite is Classico brand.)

Instructions:

You can use frozen dough to make it easy

If making dough from scratch:

Starting with a large mixing bowl, Sift in the flour. Add the yeast, stirring it in. Pour the water and oil into the center of the flour and mix it into a soft dough. (I happened to have some disposable plastic gloves on hand that made this step slick, no sticky fingers)

On a lightly floured surface, knead the dough for around ten minutes. This was kind of fun, better than one of those little stress balls, but I digress. You’ll want it smooth and elastic.

Grease a large bowl, I use metal, and place the dough in the bowl covering with plastic wrap. Put it in a warm place for about 1 hour to let it rise. It needs to double in size.

While dough is rising…

Prepare the topping. Slice the Portobello caps into 1” strips then into 1” chunks. Begin sautéing in butter on medium heat until they start diminishing in size. Peel about 16- 20 med. shrimp fresh or frozen. Add shrimp to mushrooms and sauté until bright pink and done. When shrimp have cooked for about a minute add the chutney or other sweet binder and mix well. Remove topping onto a plate (I cut up the shrimp into three pieces each at this point) and set aside.

Preheat oven to 425.

Back to your lightly floured surface, with your dough now raised, knead it again for 2 to 3 minutes. There are two of us so, when done, I cut the dough ball in half then cut each dough ball into four pieces. I freeze one half dough ball in a quart-sized bag for later use.

On a lightly greased cookie sheet, spread each quarter into a splotch (no perfect size or shape) each is about the size of a large pizza slice.

Spoon and spread pizza sauce onto each splotch. Spoon on the shrimp and Portobello topping allowing 5 or 6 shrimp per splotch. Top with Mozzarella.

Bake for about 12 minutes until crisp.