Fior di latte, shrimp, zucchini, garlic, olive oil, parsley. Inspired by La Gamberona from the Sapori di Grano menu in Rimini.
Ingredients
Preparation
- 1
Clean the shrimp and fry until fully cooked. Slice the zucchini thinly and sauté. The shrimp weight refers to cooked meat.
Sauté the zucchini in batches in a wide pan. If you add too much at once, it will stew in its own juices. Arrange the shrimp evenly, without overlapping.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, arrange the weighed toppings: fior di latte, shrimp, zucchini, garlic.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: olive oil, parsley.
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.
