Instructions

For the crust:

1. Combine 1 cup of the flour, instant yeast, sugar, and salt in a large bowl.
2. Add olive oil and warm water and stir until smooth.
3. Gradually add another 1 cup of flour.
4. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl.
5. The dough will still be slightly sticky but still should be manageable with your hands.
6. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
7. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl.
8. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place for around 30 minutes until doubled in size.
9. While the dough is rising begin preheating your oven to 425°F

For the topping:

1. Melt butter and olive oil in a skillet over medium high heat.
2. Add garlic and cook until fragrant, stirring constantly, about 1 minute.
3. Add wine or chicken stock, oregano and lemon juice, stir to combine and simmer for 1 minute.
4. After a minute add shrimp and cook just until the shrimp turns pink.
5. Remove shrimp with a slotted spoon and place on a plate.
6. Remove pan with juices from burner and set aside to use later.

Final prep & cook:

1. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
2. Use either your hands or a rolling pin to work the dough into a rectangle approximately the size of the baking sheet.
3. Line your baking sheet with parchment paper and transfer your rectangle of dough on to it.
4. Gently pull your dough to finish forming it into the rectangle of the baking pan and fold the edges over to make a slightly thicker dough around the edges.
5. Brush approximately 2 tablespoons of the reserved pan juices onto the crust and use the tines of a fork to poke holes into the crust to keep it from developing bubbles in the oven.
6. Bake just the crust in your preheated 425° oven for 6 minutes.
7. Once your crust has baked for 6 minutes remove from the oven and brush on the rest of your reserved pan juices (approximately 1/4 cup)
8. Top with 1-½ cups of the cheese and then evenly distribute shrimp on top of cheese.
9. Sprinkle the remaining ½ cup of cheese on top of pizza.
10. Sprinkle the Italian seasoning all over the top of the pizza.
11. Return to oven and bake for another 6 to 8 minutes, or until cheese is melted and bubbly.
12. Top with Parmesan cheese and fresh parsley, if desired.