Shark Attack Pizza

Name: Shark Attack Pizza
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 20
Ingredients: 4 (13 7/8 ounce) cans pillsbury pizza dough; olive oil; 2 (8 ounce) bags shredded mozzarella cheese; 6 thick slices provolone cheese; 1 (6 ounce) can jumbo whole pitted black olives, drained; 1/2 cup pepperoni (about 35 slices); 3 (14 ounce) cans pizza sauce; sriracha sauce, for decorating pizza; 1/2 cup alfredo sauce; 1/2 cup frozen corn, thawed; 1/2 cup diced orange bell pepper, cooked; 1/2 cup roasted red pepper, chopped; 1/2 cup pesto sauce; basil, ribbons for garnish

Submitted by Arlyn Osborne

"Sink your jaws into this outrageous giant shark pizza. Garnished with black olives and sriracha and served alongside assorted individual pizzas, this savory spread will certainly make you run out the water quicker than ever."

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Ready In:: 1hr 55mins
Ingredients:: 14

ingredients

4 (13 7/8 ounce) cans pillsbury pizza dough
olive oil
2 (8 ounce) bags shredded mozzarella cheese
6 thick slices provolone cheese
1 (6 ounce) can jumbo whole pitted black olives, drained
¹⁄₂ cup pepperoni (about 35 slices)
3 (14 ounce) cans pizza sauce
sriracha sauce, for decorating pizza
¹⁄₂ cup alfredo sauce
¹⁄₂ cup frozen corn, thawed
¹⁄₂ cup diced orange bell pepper, cooked
¹⁄₂ cup roasted red pepper, chopped
¹⁄₂ cup pesto sauce
basil, ribbons for garnish

directions

Position a rack in the middle of oven. Preheat oven to 450°F.
Draw a shark face on a sheet of parchment paper that fits on a full-sized sheet tray. Trim the outline with scissors and set aside.
Position one full sheet tray horizontally and unroll 3 cans of pizza dough so that they are vertically side by side. Press and stretch to fit the entire sheet tray, pressing the seams together. Poke all over with a fork and brush with olive oil.
Bake 7-10 minutes, rotating pan halfway, until cooked and bottom is golden brown. Let cool.
Unroll remaining can of pizza dough onto a quarter sheet tray. Poke all over with a fork and brush with olive oil. Bake 7-10 minutes, rotating pan halfway, until cooked and bottom is golden brown. Let cool.
Place the shark stencil on top of the large crust and trim with a paring knife. Transfer shark to a parchment-lined sheet tray.
Using a printed fish template, trim 8 fish from the smaller crust, and any leftover scraps. Transfer to a separate parchment-lined sheet tray.
Cut Provolone cheese into various sized triangles for teeth.
Add black olives to a food processor and pulse until ground. Remove two tablespoons and set aside. Add about ½ can of pizza sauce to the carafe and blend together until smooth. Transfer mixture to a piping bag.
Spread about 1 ½ cans pizza sauce over the shark crust. Top with shredded mozzarella and pepperoni.
Spread four fish crusts with alfredo sauce. Top two with corn. Top the other two with sautéed bell pepper.
Spread two fish crusts with tomato sauce and top with roasted red pepper. Spread two fish crusts with pesto sauce.
Bake the shark pizza for 7-10 minutes, rotating halfway, until cheese is hot and melted.
Trim away the mouth part of the shark stencil you drew. Place the shark stencil over the shark pizza and pipe the olive-tomato paste into the mouth area. Spread into a thin layer with a small offset spatula.
Shape the reserved black olive paste into two eyes and position onto pizza.
Position the cheese “teeth” in the mouth area. Outline the mouth with sriracha and add a little bit on some of the teeth to resemble blood.
Bake the fish pizzas for 5 minutes, or until heated through. Garnish roasted red pepper pizzas with sriracha. Garnish pesto pizzas with basil and a drizzle of olive oil. Serve with the shark pizza.