Shrimp and Pineapple Pizza with Chipotle Glaze

Shrimp and Pineapple Pizza with Chipotle Glaze

So what’s new in my life… Well life after college has been very successful so far. I’m still pulling all-nighters, but instead of studying, I’m just getting caught up in Golden Girls marathons. I made lemon bars the other day… I got my teeth cleaned yesterday. Made a pie today. I made a doctor’s appointment for my dog, and they informed me that she is now a senior citizen. So that’s what’s going on with me…

This Shrimp and Pineapple Pizza with Chipotle Glaze is one of my favorite things that I’ve made so far this year. Normally, I hate the traditional ham and pineapple pizza. But in this case, pineapple on pizza really works. I sprinkle shrimp, roasted poblano chiles, corn, and Monterey Jack and cotija cheeses over the pizza as well, and finish it off with a smooth, spicy, and slightly sweet chipotle glaze. I’m sure some of you will look past this recipe, but you shouldn’t. It really is delicious! Enjoy!

Roasted shrimp and pineapple pizza with spicy poblano chiles and cotija cheese

Prep time
1 hour

Cook time
40 mins

Total time
1 hour 40 mins

Yield
Serves 4

Ingredients

For the Dough

  • 1 (1/4 ounce) packet active dry yeast
  • 2 teaspoons granulated sugar
  • 1½ cups warm water
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

For the Glaze

  • 4 chipotle chiles in adobo sauce, minced
  • 2 tablespoons adobo sauce
  • ½ cup packed brown sugar
  • ¼ cup honey
  • ¼ cup fresh lime juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce

For the Pizza

  • 1 large poblano chile
  • 16 large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 (12 ounce) ball pizza dough
  • 1½ cups shredded Monterey Jack cheese
  • ½ cup crumbled cotija cheese
  • ¼ fresh pineapple, peeled, cored, and diced
  • ½ cup frozen corn kernels, thawed

Directions

For the Dough
1. Dissolve the yeast and 1 teaspoon of sugar in ½ cup of warm water in a small bowl. Let sit for 3 to 5 minutes, until it becomes foamy.

2. Combine the flour, salt, and remaining teaspoon of sugar in the bowl of a food processor and pulse a few times to combine. With the machine running, add the yeast mixture and olive oil and pulse to combine. Gradually add enough of the remaining cup of water to form a smooth, wet dough that rides around the sides of the food processor.

3. Transfer the dough to a lightly oiled bowl and cover with a clean dish towel. Let rise in a warm, draft-free area for about 45 minutes, until doubled in volume.

For the Glaze
1. Combine the chiles, adobo sauce, brown sugar, honey, lime juice, mustard, and soy sauce in a small saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 to 6 minutes, until the sauce has thickened slightly. Remove from the heat and set aside to cool.

For the Pizza
1. Preheat the broiler. Place the poblano chile on a small rimmed baking sheet. Broil for 10 to 12 minutes, turning the chile occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chile, remove the seeds, and dice.

2. Toss the shrimp with the olive oil and arrange on a large rimmed baking sheet. Season with salt and pepper. Broil the shrimp for 4 to 5 minutes, until cooked through. Transfer to a cutting board and dice.

3. Preheat the oven to 500°F, or as high as your oven will go. Transfer the pizza dough to a lightly floured work surface and roll out to a thin 15-inch circle. Transfer to a large heavy baking sheet. Sprinkle the Monterey Jack and cotija over the dough. Bake for 8 to 10 minutes, until the crust begins to brown and the cheese is melted. Remove from the oven and top with the pineapple, poblano chiles, corn, and shrimp. Bake for another 3 to 5 minutes, until the ingredients are warmed through. Drizzle the chipotle glaze over the pizza and serve.

Notes
This pizza dough recipe makes enough for two 12 ounce balls of dough. To freeze any extra dough, wrap in plastic wrap and seal in a freezer safe bag.

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