28-ounce sourdough ball
4 ounces garlic ranch sauce
5 jalapeno pepper slices, finely chopped
1 teaspoon parsley flakes
1 tablespoon tequila
1 ounce parmesan cheese
½ cup chopped onions
25-30 bay shrimp, fresh or frozen
1 ½ cups mozzarella
½ cup diced tomatoes
8 sprigs cilantro
Juice of ¼ lime
Sheet or slap out sourdough ball to 16-inch round crust. Cover and let rise until doubled.
Roll edges to make crust, forming a rim. Top dough with garlic ranch sauce, followed by jalapenos and parsley flakes. Then pour tequila on top. Next, sprinkle with parmesan cheese and top, in order, with onions, baby shrimp, and mozzarella.
Bake at 420 F for 10 minutes-12 minutes.
Slice pizza and transfer to a serving plate. Top each slice with 1 slice avocado, diced tomatoes and cilantro, and squeeze juices from ¼ lime over top.
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