- 2 cups unbleached all-purpose flour
- 1/4 cup sorghum flour
- 1/4 cup almond meal
- 1-1/2 teaspoons quick-rise yeast
- 1 teaspoon salt
- 3/4 cup warm water (105 to 115 F)
- 3 teaspoons honey
- 3 tablespoons olive oil
- 1/4 cup pureed pumpkin or butternut squash
- 1/4 cup coconut milk
- 1 teaspoon minced garlic
- 1 teaspoon hot curry powder
- 4 teaspoons dried red chili flakes
- 1/4 teaspoon sea salt
- 1 8-ounce container mascarpone cheese
- 1 cup shredded aged cheddar cheese, divided
- 1/2 onion, sliced
- 1 yellow bell pepper, sliced
- Handful of cilantro, divided
- 8 raw shrimp, peeled and deveined
- To make the crust: In bowl of stand mixer, combine flours, almond meal, yeast and salt. Stir in water, honey and olive oil until combined. Knead for about 6 minutes, or until dough is smooth and satiny.
- Shape dough into ball and place in oiled bowl, turning once to coat all sides. Cover and set in warm spot to rise for 1-1/2 hours.
- Turn dough out onto work surface. Punch down and divide into two equal parts. (If you do not intend to use both crusts, place leftover dough in zipper-seal plastic bag and refrigerate for up to 2 days, or freeze for up to 1 month.)
- Place dough on oiled baking sheet or cutting board, and let rest for 10 minutes. To make the sauce:
- Combine all sauce ingredients in small saucepan, and heat to simmering for a few minutes. Set aside to cool and thicken until ready to spread on dough. (If you’re making only one pizza, either half the sauce recipe, or use half and store remainder in refrigerator up to 2 days.) To put it all together:
- Preheat oven, along with baking stone, pizza pan or baking sheet, to 475 F.
- Sprinkle dough with flour and, based on what type of pan you’re using, roll out to 9-by-13-inch rectangle or 12-inch circle, about 1/16-inch thick.
- Drape dough over rolling pin and transfer to preheated vessel, carefully unrolling.
- Spread sauce over dough. Assemble toppings quickly in this order: dot with mascarpone, half the cheddar, onions, peppers, half the cilantro, and the remaining cheddar.
- Bake for 8 minutes, or until crust is browned and cheese is bubbling.
- Remove from oven, and top pizza with shrimp. Return to oven and bake for an additional 2 to 3 minutes, or until shrimp is pink. Sprinkle with remaining cilantro. Interested in more recipes from the editors of GRIT? Check out Recipe Box: Cheesy Potatoes and More GRIT Staff Recipes for everything from chicken curry to chocolate sheath cake.
From Hank Will, editor-in-chief:
This is Karen’s latest invention in the pizza realm, and it is my current favorite dish. She makes the crust with flour, almond meal and some other non-traditional ingredients, and it is out of this world. The toppings are set on a bed of mascarpone cheese, and while I was skeptical at first, I will say that I like this even better than when we use homemade pesto or olive-oil roasted tomatoes for the “sauce.” A crisp crust and unbelievable flavors make this a real winner!
Fireside Curry Shrimp Pizza
From Karen K. Will:
My sister and I recently spent the day in Lake Tahoe at Squaw Valley. We ate at a place called Fireside Pizza in the Olympic Village, and I knew immediately I wanted to come home and recreate the delicious curry-mascarpone pizza. Here is my version.