Ocean Deli Special Pizza Recipe

Make dough

In a medium bowl mix warm water (3 tbs) with sugar and instant yeast. Let sit 5 minutes until foamy. Add flour and salt, then olive oil. Stir until a shaggy dough forms.

Knead dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Form into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rest 20–30 minutes at room temperature until slightly puffy. (This small dough is meant for a 9–10 inch small pizza.)

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it.

On a lightly floured surface, press and stretch the dough into a 9–10 inch round about 1/4 inch thick. Transfer to a piece of parchment or the prepared baking sheet. Brush edges lightly with 1 tsp olive oil.

Prepare sauce

In a small skillet over medium heat, warm 1 tsp olive oil. Add finely chopped onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato sauce, chopped green chiles, ground cumin, chili powder, salt and black pepper. Simmer gently 3–4 minutes to marry flavors. Remove from heat and stir in lime juice. Taste and adjust seasoning.

Spread the warm ranchero sauce evenly over the stretched dough, leaving a 1/2 inch rim for the crust.

Evenly sprinkle shredded mozzarella and cheddar over the sauced dough, covering the base but leaving the rim clear.

Scatter cooked shrimp evenly across the cheese layer (6 pieces). Distribute corn kernels, sliced red onion, sliced jalapeño and optional pickled jalapeños evenly.

Lightly crack 1/4 tsp black pepper over the top.

If you want a bit of extra char, brush the exposed crust lightly with extra-virgin olive oil.

Transfer pizza (on parchment if used) to the preheated oven or onto the hot pizza stone. Bake 8–10 minutes, rotating halfway, until crust is golden and cheese is bubbly and beginning to brown. Baking time varies by oven and thickness of dough — monitor closely.

Remove pizza from oven. Let rest 2 minutes. Dollop sour cream or crema in three spots and lightly spread or leave as small dollops for garnish.

Scatter fresh cilantro leaves over the pizza and squeeze the lime wedges over slices to taste before serving.

Slice into 6 small slices (this recipe yields one small Ranchero pizza) and serve immediately.