Shrimp Pizza with Artichoke Hearts

Ingredients

• 600 g yellow tomatoes
• 16 artichoke hearts (canned)
• 50 g green olives (pitted)
• 450 g shrimp (frozen, headless and shell removed)
• 4 pizza doughs
• flour (for dusting)
• 3 tbsp olive oil
• Salt
• Pepper
• 4 sprigs lemon thyme

Instructions

1. 1.

   Trim the stem ends of the tomatoes into wedges. Briefly blanch them in boiling water, then rinse cold and peel off the skins.

2. 2.

   Quarter the tomatoes, remove seeds, and cut crosswise into halves.

3. 3.

   Drain the artichokes and halve them; roughly chop the olives.

4. 4.

   Thaw the shrimp and pat dry. Make a slit along the back to remove the veins.

5. 5.

   Divide each pizza dough into quarters and roll out on a floured surface into ~1 cm thick circles. Place dough discs on two lightly floured baking sheets. Prepare pre‑made crusts according to package instructions and spread them onto two more sheets.

6. 6.

   Brush each dough disc with olive oil. Distribute tomatoes, artichoke hearts, and olives over the base. Season with salt and pepper, then bake in a preheated oven at 240 °C (220 °C fan or gas level 4‑5) on the lowest rack for 10 minutes. Add shrimp to the pizzas and bake an additional 7 minutes. Wash thyme, pluck leaves, and sprinkle them over the pizzas just before the end of baking.