Pizza with scampi

Ingredients for 1 servings:

• 1 cube of yeast or
• ½ pack of dry yeast
• 200 g flour
• 2 tbsp olive oil
• some water
• 1 pinch(s) of sugar
• salt and pepper
• 1 can tomato(s) (Pizza tomatoes)
• 2 small onions, red
• 2 cloves garlic
• 1 stalk(s) lemongrass
• 10 kaffir lime leaves, preferably fresh
• 250 g scampi, ready to cook
• 150 g Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italy meets Thailand, makes 1 tray

Prepare pizza dough from yeast, flour, olive oil, water, a little salt, and a pinch of sugar. Add water as needed to create an elastic, not too moist dough. Add a little flour if necessary. Let the dough rise for 20 minutes. If using fresh yeast, make a pre-dough and let it rise. Meanwhile, finely chop 1/2 red onion and the garlic, and thinly slice the lemongrass. Sauté them together in olive oil, add the pizza tomatoes and kaffir lime leaves, season with salt and pepper, and simmer until reduced. This should form a thick tomato puree. Roll out the dough on aluminum foil thoroughly greased with olive oil. Meanwhile, preheat the oven to maximum temperature with a baking sheet inside. Spread the tomato sauce over the dough. Slice the remaining red onion into thin half rings. Halve the scampi lengthwise so they curl nicely, and arrange the onions first, then the scampi on the pizza. Sprinkle the Parmesan cheese on top. Place the dough on the hot baking tray using the aluminum foil and bake in the lower part of the oven for about 10 minutes.