Slice shrimp into ¼ inch pieces, shell mussels, and mince garlic.
Sauté garlic in olive oil over medium-high heat until caramelized. Add shrimp, mussels, then season with salt, black and red pepper. Add crushed plum tomatoes and simmer on low heat for 3 minutes.
Hand stretch dough and spread arrabiata mixture on top.
Cut five mozzarella slivers and add in a star around pizza.
Bake in an oven set to 525º F for 6-7 minutes until crust is golden brown.
Ingredients
10 oz dough made from Assoluti® Flour
3 oz Bacio® LMWM Block, sliced
2 each Bay Winds® Shrimp, White 16-20 Count, RPDT/On, divided
