---------- Recipe via Meal-Master (tm) v8.05

Title: Mint Pizza Dough & Shrimp Topping
Categories: Bread-baker, Bread machine, Pizza, Breads
Yield: 4 Servings

1 ts Active dry yeast
2 c Bread flour
1/4 ts Salt
1 tb Dried mint flakes
1 cl Garlic; minced or pressed
Olive oil (optional)
2/3 c Water; lukewarm
Topping:
1 1/2 ts Olive oil (optional) *
2 oz Feta cheese;
- up to 3 oz, crumbled
1/2 lb Shrimp; ** note
2 cl Garlic; minced, ** note
Mozzarella cheese;
- grated, *** note
Mint, cilantro, or basil;
- to taste

Notes:

* Original recipe used 1 tb ... we reduced it.

**
Can use more shrimp to your liking. We used 3/4 lb and omitted the
mozzarella as Jeff doesn't deal well with lactose in cheese. Shell,
devein, cook, and dice shrimp. Original recipe did not use the
garlic cloves for the topping. I added it and it was really good
with it.

***
1 to 2 cups, we left the mozzarella out completely and could really
taste the wonderful flavor of the shrimp and feta.

This was really incredible! -Reggie

If using chopped fresh mint, use 3 tb or a scant 1/4 cup. This
dough is superb topped with any Greek or Middle Eastern topping.

Bread Machine Method:

Warm liquids to lukewarm, 110?F. Add ingredients to your bread
machine in the order specified for your machine. Use the dough
cycle, which will knead the dough and allow it to rise on time. It
is not necessary to let the dough rise any longer than 1 hour. If
your machine has a double kneading dough cycle, remove the dough
after an hour or so and turn off your machine. Allowing the dough
to knead the second time causes bubbles that are difficult to roll.
Either active dry or rapid rise yeast can be used. It is not
necessary to proof the yeast in water; just mix it in with the
flour.

Food Processor Method:

Warm liquids to lukewarm, 110?F. Combine all dry ingredients
(including yeast) in a food processor bowl (steel blade) and
process for 10 seconds. Either active dry or rapid rise yeast can
be used. It is not necessary to proof the yeast in water; just mix
it in with the flour. Pour the oil and remaining liquid ingredients
through the feeding tube until the dough forms a ball. If the
dough is sticky, add flour a tablespoon at a time until the dough
is not sticky. Process dough into a ball, place it in a greased
bowl and cover with a kitchen towel. Place the bowl in a warm,
draft-free location for 50 to 60 minutes.

Heavy-duty Mixer with Dough Hook Method:

Prepare dough as you would for a food processor. Allow to knead for
about 5 minutes. Add just enough flour to cause the dough to cling
to the dough hook. Allow the dough to rise and in food processor
instructions.

By Hand Method:

If using a quick or rapid rise yeast, mix it with the flour. There
is no need to proof it. If using active dry yeast, place 1/4th to
1/3rd of the warm water in a large bowl and sprinkle a pinch of
sugar and the yeast into the water. Stir until dissolved and let
sit in a warm, draft-free location for 5 minutes. Add remaining
water (liquid) and oil and stir well. Add all remaining ingredients
and stir together until you can no longer work the dough with a
spoon. Turn out on a lightly floured counter. Pat the dough into a
ball and flatten it slightly. Fold the dough over, and using the
heels of your hands, push the dough away from you with a rolling
motion. Rotate the dough one quarter each time you repeat the
process. Continue kneading the dough for 5 to 10 minutes. Place the
dough in a large greased bowl and cover it with a clean towel.
Place it in a warm draft-free location (such as an oven or
microwave) and let rise for 50 to 60 minutes.

Preheat oven to 475?F for at least 30 minutes if using a pan and
from 30 minutes to 1 hour if using a stone.

Grease the pizza pan with olive oil or spray it with nonstick
vegetable spray. If using a peel and stone, dust the peel with
corn meal to prevent the dough from sticking so that you can easily
slide it off the peel and onto the stone. Or cut a parchment paper
circle slightly larger than your pizza, put the paper on the peel
and make your pizza on the paper. Slide pizza and paper onto the
stone.

After the dough has risen once, divide it in half, roll it out on a
lightly.

Recipe FROM: The Best Pizza Is Made At Home by Donna German

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