Every now and then, Ty and I will luck into an invitation to my Aunt Robbie and Uncle Tom's house for pizza night. It's a night of delicious homemade pizzas and "fellowshipping" with old friends.
Here's what happens: About 15 people get together at Robbie and Tom's. Tom starts assembling pizzas, with a variety of toppings. Fresh from the oven, homemade pizzas arrive on the table every 10 to 15 minutes. We eat pizza until we've all completely gorged ourselves.
Tom's pizza is amazing. The crust is super thin and slightly doughy. I know a lot of work (and bravery) goes into pizza night, so I'm especially grateful when we get an invite. I mention bravery because pizza dough has always intimated me. There's so much good pizza in the world, what makes me think I could do it better than the pizza place down the street, who's business is specifically to make pizzas? Or forget doing it better ... doing it at all might be the more realistic obstacle.
I don't find dough necessarily difficult to make, but I figure it to be one of those rogue ingredients. You can never fully trust its next move. You think you've made a beautiful dough, then you bake it and it swells to monstrous proportions, comes to life and eats you instead. See, I'm really scared of dough!
I am in deep concentration as I work on my dough. Ty thought we needed a nice action shot for the blog, so he snapped this for me. He probably thought you all wouldn't believe me if you didn't see it for yourself!
In the meantime, you quickly cook your shrimp, just until they're opaque. If you cook them longer, then throw them in the oven on the pizza, there's a good chance your shrimp will turn out rubbery. This was my second greatest fear in making Cajun Shrimp Pizza ... monster dough and rubbery shrimp sound like quite the disastrous duo!