Steps
- Mix 250g of white bread mix with 2 tablespoons of extra virgin olive oil and 150ml of warm water. Rest for 5 minutes, then knead on a floured surface for 5 minutes, until smooth and springy.
- Place in a lightly oiled food bag with room to expand, close, and refrigerate overnight to rise.
- Mix 200g of canned chopped plum tomatoes, 1 tablespoon of tomato paste, 1 crushed garlic clove, and 1 pinch of granulated sugar. Preheat the oven to 500°F / 250°C.
- Divide the dough in half and roll each piece into a slipper shape about 12in / 30cm long. Transfer to a floured baking sheet and spread with the sauce.
- Add 3 tablespoons of mascarpone in small dollops, 3 tablespoons of finely grated Parmesan, 10 halved cherry tomatoes, and 12 large peeled deveined butterflied raw shrimp, patted dry.
- Scatter with the chopped needles of 2 rosemary sprigs, 1 generous pinch of chili flakes, and 1 handful of halved pitted green olives. Season with salt and pepper and drizzle lightly with olive oil.
- Bake for 10-13 minutes, until the crust is crisp and golden, the cheese bubbles, and the shrimp are opaque throughout.