Whiskey Shrimp and Caesar Pizza

Today’s recipe is from Executive Chef Paul Freimuth, Hyatt Regency.

PIZZA DOUGH

  • 3.75 pounds of floor
  • 1/4 table spoon of salt
  • 1 liquid measure warm water
  • 1.5 oz Yeast
  • 1 oz Honey
  • 2 oz Olive Oil

Weight out flour and salt
Place in mixing bowl
Water at 105-110 degrees; add yeast, honey, olive oil
Add flour and mix for 10 min on 2nd speed

CAESAR PIZZA

  • Pesto 1 Each
  • Green Magic 1 tablespoon
  • Pizza Dough Ball 8 oz
  • Mozzerella/ Provolone cheese 5 oz
  • Corn meal 2 table spoon
  • Pre-cooked chicken 5 oz
  • Grated parm 2 tablespoon
  • Caesar dressing 3 tablespoon

Do not dock or pre cook the pizza dough
Place corn meal on the pizza pan. Roll out in both directions to the 14″
Place the dough on top of the corn meal
Brush a 1″ border with green magic on the dough
Place the pest in a circle around the center area of the pizza, smooth to thin layer
Place chicken and cheese on top of the pesto area.
Once cooked, drizzle caesar dressing over the top with grated parm.
Cut into slices of your choice

WHISKEY SHRIMP

  • Shrimp 5 Each
  • Shallots 1/2 oz
  • Garlic 1/2 oz
  • Olive Oil 1 oz
  • Cream 3 oz
  • Jack Daniels 2 oz

Saute shallots and garlic in oil then add shrimp
Saute till light golden brown
Deglaze with Jack Daniesl and add cream
Reduce till slightly thickened

PESTO

  • Romaine 10 oz
  • Parsley 1 oz
  • Garlic (chopped) 1 Teaspoon
  • Grated Parm 2 oz
  • Croutons 1 oz
  • Casear Dressing 4 oz
  • Chicken stock 4 oz
  • Salt and Pepper mixture 1 1/2 Teaspoon

Place all ingredients in a blender.
Blend on high until smooth

GREEN MAGIC

  • Romaine 10 oz
  • Parsley 1 oz
  • Garlic (chopped) 1 Teaspoon
  • Grated Parm 2 oz
  • Croutons 1 oz
  • Casear Dressing 4 oz
  • Chicken stock 4 oz
  • Salt and Pepper mixture 1 1/2 Teaspoon

Add all ingredients and blend with immersion blender

 

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