Seafood Mushroom Pizza 🍕

Mix all the ingredients for the bread base (dough). Dissolve the yeast in a small amount of warm water, then mix it into the flour.

Mix until it becomes fluffy like cotton, then start kneading the dough. No need to knead too carefully, no need to develop gluten; just knead for about five minutes.

Knead into a smooth dough, put it in a container, place it in the microwave or oven, and put a cup of hot water beside it, allowing it to ferment in a warm environment.

After an hour, let it ferment until it doubles in size. Take it out, knead it into small dough balls again, divide into two portions, and cover with plastic wrap to rest for ten minutes. This amount can make two pizzas, and the remaining dough can be frozen and thawed for future use.

Now take ten minutes to make a mushroom sauce. Slice the button mushrooms, cook them in a small amount of broth until boiling, and use a handheld food blender to puree them.

Grind into pieces with a handheld food blender.

Add an appropriate amount of fresh cream and season with black pepper and salt.

Roll out the risen dough with a rolling pin until thin, forming a flat cake. Poke many small holes.

Brush on the mushroom juice from step 7.

Sprinkle cheese.

Preheat to 180 degrees, bake for 8 minutes the first time.

While waiting for the bread base, cook the seafood to prevent it from releasing water in the oven. I marinated my shrimp in advance with garlic and basil, so no additional seasoning is needed here.

Take out the pizza crust, spread seafood and lots and lots of mushrooms on it, then add another layer of cheese, and sprinkle some black pepper and salt.

This is the second time going into the oven, bake at 180 degrees for 10 minutes. Finally, sprinkle some chopped parsley; if you don't have any, you can skip it.

Let's eat. The thin and crispy pizza crust holds heavy mushrooms, seafood, and cheese, and one bite is so satisfying!