Cluck & Squeal New Orleans BBQ Shrimp Pizza

Take the pizza dough out of the fridge 1 hour ahead and keep it covered.

Sauté the grated zucchini in olive oil with the sliced garlic until softened, then season with Seasoned Salt. Halve the shrimp lengthwise (12–16 halves) so they cook through, and coat them in a little room-temperature butter sauce. Whip the ricotta with ½ tbsp lemon juice until smooth; you want just a subtle lemon flavour.

Coat the dough ball in flour and stretch it by hand (or start with a rolling pin and finish by hand). Don't overwork it; shaping by hand keeps the crust airy. Build the pizza on a lightly floured metal or wood peel, and brush the outer crust with olive oil.

Spread the New Orleans butter sauce over the base, keeping about 1 inch from the edge. Top with the zucchini, using less in the centre so the pizza is easier to lift.

Spread the Fontina evenly, a little lighter in the centre, to seal in the butter sauce and zucchini. Top with the shrimp halves.

Add quarter-size dollops of lemon ricotta around the edge and dime-size dollops toward the middle, about 2½–3 inches apart. Don't overdo it; it spreads as it melts. Spoon and drizzle the beaten egg over the pizza as evenly as possible.

Bake on the stone floor of a wood-fired oven at 650–700°F / 345–370°C for about 2 minutes, until the shrimp are cooked through and the crust is the right colour. Rest on a cooling rack for 1 minute, then cut. Smash a slice!