Copycat Parker's Shrimp Taco Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pizza Dough:</li><li class="ingredients-single-item">300g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">240ml warm water (around 40°C)</li><li class="ingredients-single-item">15ml olive oil, plus extra for brushing</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">5g sugar</li><li class="ingredients-single-item">For the Shrimp Topping:</li><li class="ingredients-single-item">300g medium shrimp, peeled and deveined</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">10g taco seasoning</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">Juice of 1/2 lime</li><li class="ingredients-single-item">For the Pizza:</li><li class="ingredients-single-item">150g Monterey Jack cheese, shredded</li><li class="ingredients-single-item">100g cheddar cheese, shredded</li><li class="ingredients-single-item">80ml salsa (mild or spicy, to taste)</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">1 small tomato, diced</li><li class="ingredients-single-item">1 jalapeño, thinly sliced (seeds removed if less heat desired)</li><li class="ingredients-single-item">For the Lime Crema:</li><li class="ingredients-single-item">100g sour cream</li><li class="ingredients-single-item">Juice and zest of 1 lime</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">Fresh cilantro leaves</li><li class="ingredients-single-item">Lime wedges</li><li class="ingredients-single-item">Avocado slices (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking sheet</li><li class="equipment-single-item">Pizza peel (optional but helpful)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the pizza dough. In a small bowl, combine the warm water (40°C is ideal – warm enough to activate the yeast but not so hot it kills it), sugar, and yeast. Let it sit for about 5-10 minutes until foamy, which indicates your yeast is active and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger – this indicates that you've developed enough gluten to give your crust a chewy texture. Form the dough into a ball and place in an oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your shrimp. In a medium bowl, combine the olive oil, taco seasoning, minced garlic, and lime juice. Add the shrimp and toss to coat evenly. Let marinate for 15-20 minutes (but no longer than 30 minutes as the acid in the lime juice will start to "cook" the shrimp).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a skillet over medium-high heat. Cook the marinated shrimp for about 1-2 minutes per side until just pink and opaque. They'll continue cooking in the oven, so it's better to slightly undercook them at this stage. Remove from heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Prepare the lime crema by mixing the sour cream with lime juice, zest, and a pinch of salt. Transfer to a small zip-top bag or piping bag and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place your pizza stone or baking sheet in the oven and preheat to 250°C (475°F) for at least 30 minutes. A properly preheated stone or sheet is crucial for achieving that coveted crispy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and roll into a 30cm (12-inch) circle. If the dough resists and springs back, let it rest for 5 minutes before continuing – this relaxes the gluten and makes it easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the rolled dough to a piece of parchment paper (this makes transferring to the hot stone much easier). Brush the outer edge with olive oil for a golden, flavorful crust. Spread a thin layer of salsa over the dough, leaving a 2.5cm (1-inch) border for the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the mixed cheeses evenly over the salsa, then distribute the cooked shrimp, red onion slices, diced tomato, and jalapeño slices across the pizza.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully transfer the pizza (with the parchment paper) onto the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the pizza from the oven and immediately snip the corner of your lime crema bag to drizzle it decoratively over the hot pizza. Sprinkle with fresh cilantro leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pizza to cool for 2-3 minutes before slicing – this brief resting period allows the cheese to set slightly so your toppings don't slide off. Serve with lime wedges and optional avocado slices. Enjoy your masterpiece while it's still warm and the contrast between the crisp crust and tender shrimp is at its peak!</li></ol>