"Andy" <q> wrote in message ...
> Paul M. Cook said...
>
>>
>> "Andy" <q> wrote in message ...
>>> Paul M. Cook said...
>>>
>>>>
>>>> "Andy" <q> wrote in message
>>>> ...
>>>>> Name your favorite pizza!
>>>>>
>>>>> Pepperoni and sausage, showered in crushed red pepper flakes, garlic
>>>>> and oregano.
>>>>>
>>>>> Yours?
>>>>>
>>>>
>>>> Shrimp on a bed of parmesan cheese sauce, chopped garlic, sprinkled
>>>> with parmesan, romano, little sea salt and parsely then a drizzle of
>>>> olive
>>> oil.
>>>>
>>>> Paul
>>>
>>>
>>> Paul,
>>>
>>> Are you a CIA gourmet or something? (Fry Spy)
>>
>> Nah, I just love shrimp. My second favorite pizza is bacon and egg.
>> Had it years ago in LA and I make it fairly regularly now. Totally
>> awesome.
>>
>> Paul
>
>
> Paul,
>
> Are we talking bay shrimp or bigger shrimp pizza?

I use the 21 count or bigger. Fresh is best, frozen works so long as you
completely defrost them and then let them sit on paper towels to draw out
the excess water. Excess water will ruin the pizza. I go a layer of
mozzarella and some provolone then sauce then shrimp, garlic on top of that
then grated parmesan and Romano then the parsley. A little dried basil
works nicely too.

>
> I can't grasp a bacon and egg pizza. Omelette, yeah I can do that.

It rocks. The secret is a screaming hot oven and a hot stone. Must be
cooked fast. Lay the cheese down, but don't grate it, use the food
processor to turn it into a gravel like consistency. Then make little
pockets, drop in a raw egg and sprinkle with chopped bacon and parmesan and
a touch of salt. It works best if the crust is not so thin and not cooked
crisp, keep it a bit soft..

Paul