hi all finally getting back to outcome.
TxCraig sorry I didn't get a chance to try your recipe however it's on my next pizza to-do, our regular grocery doesn't have your style of spanish chorizo hard, it only has the style where it melts when cooked. I have to go to whole foods.
Ok I did a test run in my Weber Kettle, the night before, realized the kettle not ready for prime time. I have had for over 2 years and done 4 or 5 pizza parties with it, but I lost a hard drive with the recipes I used then ggrrrhh.. So it was kitchen oven. The test confirmed my worst fear, too many wet ingredients, I should do a par-bake. But I am more of a purist and stuck with typical one bake, however would try to make the pie bottom slightly thicker. But I have to tell you that test pizza the parts where the crust not charred to death, tasted so good, if cooked right could be a real winner.
My dough is convoluted, I basically did 5 pies dough was done 3 ways, and not going to post because none in my opinion merit reprint.
The ingredients, I couldn't get Calabrian paste, so I used Hot Asian Garlic paste, did 10 min marinade. Instead of kalamata olives for salty flavor, I used shrimp meat (the briny tiny shrimp shaped meat used in salads), and I added grape cherry tomatoes. The shrimp meat was pressed dry and sat on paper towel to further get moisture out fridge an hour. The cherry tomotoes were halfed and inside scooped out. The Pie was built as follows:
brushed on garlic infused evoo, layer of shrimp meat, Crescenza cheese in thin 2"x2" pieces, spicy shrimp 15-16ct size, light seasoning of fresh ground dry basil and kosher salt, very very thin lemon slice credit card thickness, grape/cherry tomotoes, a light amount of mozzarella & Monterey Jack 70/30 blend, good dusting of Parmigiano-Reggiano, cooked in oven 550F on cordierite stone, 4min then placed on pizza screen cooked until shrimp looked almost done 2-3 min, then 1-2 min under broiler. Finished with chopped fresh basil and squeeze of lemon. The arugula was optional served on side. No one loaded their pizza with it.
For me the results were, the center was way too wet about half the pieces the center came apart when cutting with roller slicer, so some guests got about half the slice scooped onto plate. I made 2 13-14 inch shrimp pies and was same for both. The crust was ok nice rim, good oven spring on 1st not as good on 2nd (typical for home oven, can't recover in the 10 min during building next pie). Typically I don't put a lot of ingredients on home oven pizza light and simple and they come out pretty decent.
Ok not sure if guests just being nice, they loved the pizza, the shrimp the multitude of flavors. A few didn't enjoy the thin lemon. But if you had taste of shrimp sweet grape cherry tomato and cheese YUM, tomato & shrimp YUM, lemon cheese & shrimp Yum, or bite without shrimp still Yum. So many notes on flavors, all good. The guest of honor was not convinced that Shrimp and cheese would be a good mix, she made an effort to say her mind was changed, she really enjoyed the pizza. BTW she is one of my regular pizza testers and she gives honest eval typically. If you can't find the Crescenza Cheese any light creamy cheese with some flavor should work.
