DOUGH
4 c. Antimo Caputo 00 Americana Pizza Flour
1½ c. plus 3-4 tbsp. hot water ( 105° to 115° F)
2 tsp. sea salt
½ tsp. dry active yeast
Allow dough to ferment for 12 hours, then ball for three hours
at room temperature
INGREDIENTS
Cilantro Pesto Chutney base
1 c. (about 4 oz.) shiitake
mushroom caps, thinly sliced
1 c. (about 4 oz.) cremini
mushrooms, sliced
1 c. (about 4 oz.) portobello
mushrooms, sliced to
¼” thickness
4 oz. (about 2/3 c.) shredded
Fontina cheese
4 oz. fresh mozzarella
2 tsp. fresh thyme, chopped
½ tsp. tru;e oil
1 oz. (about ¼ c.) fresh
Parmesan cheese, grated
¼ tsp. sea salt or flake salt
Arugula leaves, for garnish
16 medium shrimp, peeled
and deveined
Chopped garlic
Olive oil
Cilantro Pesto Chutney
1 c. fresh cilantro leaves
with stems
1 tsp. mint powder
¼ c. parsley leaves
2 garlic cloves, coarsely
chopped
2 tbsp. pine nuts
¼ c. Parmesan cheese, grated
½ c. olive oil
Sea salt
Freshly ground black pepper
DIRECTIONS
For the Cilantro Pesto Chutney base, combine all ingredients
together in a blender until smooth. Spread the chutney over the
crust, then build the pizza by adding all three types of mushrooms, Fontina cheese, fresh mozzarella, thyme, tru;e oil,
Parmesan and salt. Bake the pizza in a wood-fired oven at 750°F
for 3-4 minutes. While the pizza is baking, grill shrimp in a
skillet with olive oil and chopped garlic until pink. Remove the
baked pizza from the oven, top with grilled shrimp and garnish
with arugula.
Shrimp Tuscany
Ali Haider, 786°
Sun Valley, CA