- 200 g pizza dough
- flour for dusting
- baking sheet
- parchment paper
- rolling pin
Pre-heat oven to 250°C/480°F (with baking sheet inside). Roll out pizza dough on a floured surface until desired size is reached. The rim should be a bit ticker than the center (use fingers to shape if necessary). Transfer dough to parchment paper. Check if parchment paper is heat-resistant for temperature of 250°C/480°F. If not, use stronger parchment paper or baking foil instead.
Cover dough with cold pizza sauce, leaving a 2-cm/0.8-in. thick crust. Make sure you don’t apply too much sauce or leave gaps. Use more or less sauce if required.
- 70 g Gouda cheese (grated)
Now, add the cheese. Yes, correct! First the sauce, then the cheese, and the toppings last! Otherwise your creative toppings won’t be visible once baked, and you’ll end up with a cheesy mess. Use any cheese you like, and remember—less is more!
- ½ avocado
- 8 shrimp
- 6 jarred sun-dried tomatoes
Next, add the toppings. Either put everything on top randomly, or decorate your pizza creatively, as you know—you eat with your eyes first! I started with the avocado (sliced in advance), followed by shrimp (peeled and cleaned beforehand), and finished off with chopped sun-dried tomatoes in the gaps.
Before baking, put some fresh basil leaves on top. Now remove the hot baking sheet from the oven, then quickly place parchment paper with pizza on top. Put it back in the oven and bake at 250°C/480°F for approx. 10 min. Make sure you keep an eye on it, as the timing may vary according to your oven and the size of your pizza. Once your pizza has golden, crispy crust, you’ll know it’s ready.
Add chopped oregano and decorate with fresh basil. Enjoy!