BBQ Shrimp Pizza

For the pizza:  

1. Preheat oven to 375° F. Roll out dough and place on a 12-inch pizza pan or baking sheet; bake for 6 minutes. Remove pizza crust from the oven; spread barbecue sauce evenly over crust.  
2. Season the shrimp with salt and pepper and a squeeze of lime juice. Arrange shrimp on the pizza; sprinkle with mozzarella cheese. Bake at 375° F for 4 minutes, until cheese is melted and crust is brown.  
3. Remove from oven and top with the chopped cilantro and onion. Serve immediately.  

For the dough:  

1. Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.  
2. Combine the water and honey. While the mixer is running, gradually add the water mixture; beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time. If the dough is too dry, add additional water, 1 tablespoon at a time.  
3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.  
4. Grease a large bowl with 2 teaspoons olive oil and add the ball of dough. Cover the bowl with plastic wrap; place in a warm area to let it double in size, about 1 hour.  
5. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes prior to forming the pizza crusts.  

Makes two pizzas.  

*Tips and Tricks:

• The dough can be made 24 hours prior to cooking, if kept refrigerated. 
• Save the second ball for later by freezing. Place the dough in a gallon size plastic bag sprayed with cooking spray and place in the freezer. Use within 2-3 months. When ready to use, let the dough stand at room temperature for 30 minutes. 
• Ensure pizza dough is at room temperature for ease in forming the pizza crust. 

Recipe Courtesy of Chef Jon Ashton