METHOD

1. Pre-heat oven to 500 degrees F.

2. Rest dough in a warm place until you can press a finger into it and the indentation remains.

3. To cook the shrimp, heat olive oil in a wide, oven-proof skillet over medium-low heat. Add red onion and garlic and cook, stirring occasionally, until softened, about 5–7 minutes. Do not brown.

4. Add the shrimp and toss until translucent, about 1 minute. Remove only the shrimp from the skillet and set them aside.

5. To make the sauce, add the tomatoes with their juices to the skillet, as well as the salt, pepper, cumin, oregano, agave, and Calabrian chili paste (if desired). Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, approximately 15–20 minutes.

6. To prepare the pizzas, divide the dough into two 10- to 12-oz. balls. Press out each ball on a pizza peel as thinly as possible. Add tomato sauce evenly on each pizza, leaving a 1-inch circumference. Place both in oven for 5 minutes.

7. Remove from the oven and scatter shrimp evenly over each pizza, followed with crumbled Feta. Cook another 3–5 minutes until done.

8. Garnish the pizzas with fresh flat-leaf parsley and serve immediately.