Combine fasting with everyone’s favorite snack, pizza!
750g flour for all uses
1 dry yeast sachet
35g of sunflower oil
35gr of evaporated milk
15g of sugar
8g of salt
10 shrimps No2 or No3 (peeled)
1 bunch of arugula (washed)
1 fennel in slices
1 lemon (zest)
200g of mixed cheeses ( mozzarella, gouda, pecorino)
15 cherry tomatoes chopped in the middle
10pcs of caper or olives fillets
Put some of the water, with sugar and yeast in a bowl and leave the yeast to activate for 10 minutes.
Mix the flour with salt, sunflower oil and the milk, mix the ingredients up well, and then add the yeast mixture.
Leave aside by covering with a towel for at least half an hour.
As our dough inflates, add some olive oil in a pan, place on heat to warm up enough and pour the shrimp with the fennel. Cook for 1 minute on each side, add the lemon zest and remove it from the fire.
Preheat the oven to warm up to 180 degrees. When our dough is ready, we divide in two parts and, using a rolling pin , roll two pizza bases (2 cm thick) . Put flour on both sides to prevent it from sticking.
Bake for 10 minutes, remove from the oven and cover the baked dough with shrimps, fennel slices, cheese mix, cherry tomatoes and capers or olives.
Bake at 200 degrees for 2-3 minutes until the cheeses are melted and serve with fresh arugula leaves and a few drops of olive oil.