For well over a decade, my SEESTER, T, has been obsessed with Berri’s Cafe in LA. As in, SO OBSESSED that she will face driving through LA traffic from Orange County to get her beloved Berri’s. Correction….she will make her husband face the LA traffic so she can get her Berri’s fix.
And guess what? She orders the same thing EVERY TIME–the Berri’s Original Pizza. In the many times I’ve gone there with her (and I mean MANY since I used to live down the street from Berri’s), she’s only let me order the same thing too!
T has a fixation with their Original Pizza and compares EVERY pizza with it. She even said it’s better than the pizzas she’s had in Italy! Hey….don’t yell at me–she’s the one whose infatuated. In fact, one night when we had gone out, yours truly had a little too much boozy goodness and got sick. Instead of driving her poor little sis straight home so she could properly pray to the porcelain gods, T made a pit stop at Berri’s and had the valet keep an eye on me while she ran in to get the pizza! Good Grief! I don’t know whether to laugh or cry!
Actually…it’s pretty hilarious.
This past weekend was my SEESTER’s (yes, purposely spelled that way) birthday. She and her fam headed up to San Francisco for a celebration weekend with our other sis, P. My work schedule wouldn’t allow me to join in on the fun but I was so bummed to be missing out on her bday festivities—not to mention all the yummy food and trip to Napa 😦
So in her honor (and to make her feel a little “jelly”), I decided to take a spin on Berri’s Original-— a thin crust pizza with shrimp, prosciutto and topped with fresh arugula. And you know what? I think I did it justice!
I added fresh Bufala mozzarella which gave a level of creaminess that played off the crunch from the shrimp and saltiness from the prosciutto. The pile of peppery arugula was so bright and fresh that heck—this pizza was almost like a salad! Ok….maybe that’s a bit of a stretch.
HAPPY BIRTHDAY SEESTER!!!!!
And yes, I’ll make this again for you.
Shrimp and Prosciutto Pizza with Fresh Arugula
1.75 Cups Lukewarm Water
½ Tablespoon Granulated Yeast
½ Tablespoon Kosher Salt
3.75 Cups Unbleached All Purpose Flour
*Makes enough for 4 12-inch pizza crusts
2 Ounces Shrimp, peeled and deveined
1 Garlic Clove, finely minced
2 Pinches Red Chili Flakes
¼ Cup Marina Sauce, or your choice of Tomato Sauce
½ Shallot, thinly sliced
2-3 Fresh Basil Leaves, torn in pieces
2 Tablespoons Shredded Mozzarella
2 Ounces Fresh Bufala Mozzarella, sliced and patted dry
1-2 Thin Slices Prosciutto, torn in pieces
1-2 Handfuls Arugula Leaves
Premium Extra Virgin Olive Oil
Prepare the dough the night before. Add yeast and salt to the water in a 5-quart bowl. Add in the flour and mix in a heavy stand mixer (with paddle attachment) until everything is uniformly moistened, without dry patches. Cover the bowl with a kitchen towel and allow to rise at room temperature for approximately 2 hours. After rising, cover the container tightly and refrigerate overnight.
One hour before baking, preheat the oven to 500 degrees F with a pizza stone on the lower rack. If baking the pizza on a sheet, preheat 30 minutes before baking.
Remove the dough from the refrigerator. Sprinkle the work surface and top of the pizza dough with flour. Using kitchen shears, pull up and cut a piece of dough about the size of an apple. Hold the piece of dough in your hands and add more flour as needed so it won’t stick to your hands. Gently stretch and fold the dough underneath itself to create a ball. Allow the dough to rest, covered with plastic wrap on the work surface for about 20 minutes.
While dough is resting, mix the shrimp, garlic, chili flakes, pinch of kosher salt, and drizzle of olive oil in a small bowl. Set aside.
When the dough has rested, flatten it with your hands and use a floured rolling pin to make a crust about 1/8 of an inch. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet. Spread the marina sauce on top of the crust so it creates a thin, even layer. Sprinkle the fresh basil, cheese, shallots, and shrimp all over the pizza.
Lower the oven temperature to 450 degrees F. If using a pizza peel, carefully slide the pizza in the oven on the stone. If using a baking sheet, place pizza in the oven. Bake for 12-15 minutes, rotating the pizza midway for even cooking. In the last 1-2 minutes of baking, add the prosciutto to the pizza and continue baking.
When done, remove the pizza and top with fresh arugula. Drizzle the top of the pizza with olive oil and serve.
Pizza Dough Adapted From: Artisan Pizza and Flatbread in Five Minutes a Day