<\/p>\n
Ingredients:
\nFor Pizza Crust:
\n3 3\/4 cups of flour, plus more for dusting
\n1 1\/2 tbsp sugar
\n1 1\/2 tsp salt
\n1 packet Fleischmann\u2019s Pizza Crust Yeast
\n1 1\/3 really warm water (120 to 125 degrees)
\n1\/3 cup olive oil
\nFor Pizza Topping:
\n2 tbsp. butter
\n1 tbsp olive oil
\n4 cloves garlic, finely chopped
\n1\/4 onion, finely chopped
\n1 lb. small shrimp, seasoned with 1 tsp creole seasoning
\n1 tbsp fresh parsley
\njuice of 1\/2 lemon
\n6 tbsp jar alfredo sauce
\n1 cup shredded Colby Jack cheese
\n5-6 provolone slices
\n3 slices bacon, cooked and chopped
\nInstructions:
\nPizza Dough:
\nIn the bowl of a mixer, combine 2 cups of flour, sugar, salt, and yeast on low speed for about 15 seconds with paddle attachment.
\nAdd oil and warm water.
\nMix for 1 minute.
\nChange to dough hook and add the next 1 cup of flour and mix again. Add the remaining 3\/4 cup of flour and mix until mixture begins to form a ball and pull from sides of bowl.
\nSprinkle with a little more flour and dust hands with flour as well. Remove dough, pat and flatten. If it is too sticky, add more flour. *If using later, place dough in a bowl and brush it with olive oil to coat it. Cover until ready to use. *Note: This makes enough for 2 pizzas. Refrigerate or freeze half of the dough for later use.
\nPreheat oven to 450 degrees.
\nSpread dough onto pizza pan flattening and stretching it out to edges. Partially bake crust for 7 minutes before adding topping.
\nPizza Topping:
\nMelt butter and 1 tbsp. olive oil in a skillet over medium heat. Add garlic and onion and saute for about 5 minutes.
\nStir in shrimp and cook for about 3-4 more minutes.
\nTurn off heat and stir in lemon juice and parsley.
\nSpread alfredo sauce onto partially baked crust. Top with shrimp mixture. Top with provolone slices, shredded cheese, and bacon.
\nBake for 7-10 more minutes. Let cool slightly before cutting.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: For Pizza Crust: 3 3\/4 cups of flour, plus more for dusting 1 1\/2 tbsp sugar 1 1\/2…<\/p>\n","protected":false},"author":1,"featured_media":525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes"],"_links":{"self":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/comments?post=524"}],"version-history":[{"count":1,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/524\/revisions"}],"predecessor-version":[{"id":526,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/524\/revisions\/526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media\/525"}],"wp:attachment":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media?parent=524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/categories?post=524"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/tags?post=524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}