Shrimp and spinach on tomatoes with Gouda and Hollandaise sauce. Inspired by Island from the Pizza Flitzer menu in Schleswig.
Ingredients
Preparation
- 1
Cook shrimp until opaque and drain. Fry and squeeze out spinach. Use prepared pasteurized hollandaise sauce.
Dry spinach and shrimp separately. Both ingredients can release water, so preparing them before assembly is especially important. Spread hollandaise sauce thinly on the finished pizza.
- 2
Spread 80 g tomato sauce on the dough from a 250 g ball, leaving the rim free.
- 3
Spread the measured toppings on the dough before baking: gouda, shrimp, spinach.
- 4
Bake according to your dough and oven settings until the base and rim are baked and the cheese melts.
- 1
After removing, add prepared hollandaise sauce.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
