Shrimp and tuna with mushrooms, asparagus, and a hint of cayenne. Inspired by Roma from the Family Pizzeria menu in Sweden.
Ingredients
Preparation
- 1
Cook and dry the shrimp, drain the tuna. Sauté the mushrooms, briefly blanch and dry the asparagus. Measure out the cayenne pepper.
Remove the asparagus tips, and slice thicker stalks lengthwise. Drain and flake the tuna. Add a small pinch of cayenne so as not to overpower the delicate flavor of the shrimp.
- 2
Spread 80 g tomato sauce on the dough from a 250 g ball, leaving the rim free.
- 3
Arrange the measured toppings on the dough before baking: mozzarella, shrimp, tuna, mushrooms, asparagus, cayenne pepper.
- 4
Bake according to your dough and oven settings until the base and rim are baked and the cheese melts.
- 1
Wait a minute, slice, and serve.
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.
