Asian Shrimp Pizza

For the pizza:

1. Preheat oven to 450° F. In a large skillet, melt olive oil and butter over medium-low heat. Add garlic, wine and lemon zest; cook for 1 minute.
2. Add sweet chili sauce and lemon juice; simmer 2 minutes. Add shrimp and cook only until pink. Remove from pan and set aside.
3. Roll out pizza dough to 12 inches; place on a baking sheet sprinkled with a small amount of cornmeal. Generously brush dough with garlic-chili sauce mixture.
4. Top with shrimp and remaining sauce, mozzarella cheese and Parmesan cheese. Bake for 8 to 10 minutes, until cheese is bubbly and crust is brown. Garnish with chopped cilantro and sesame seeds.

For the dough:

1. Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.
2. Combine the water and honey. While the mixer is running, gradually add the water mixture; beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time. If the dough is too dry, add additional water, 1 tablespoon at a time.
3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
4. Grease a large bowl with 2 teaspoons olive oil and add the ball of dough. Cover the bowl with plastic wrap; place in a warm area to let it double in size, about 1 hour.
5. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes prior to forming the pizza crusts. 

*Tips + Tricks:

• The dough can be made 24 hours prior to cooking, if kept refrigerated.
• Save the second ball for later by freezing. Place the dough in a gallon size plastic bag sprayed with cooking spray and place in the freezer. Use within 2-3 months. When ready to use, let the dough stand at room temperature for 30 minutes.
• Ensure pizza dough is at room temperature for ease in forming the pizza crust.