Big Kahuna Pizza

• 1 12 tablespoons olive oil
• 1 tablespoon minced garlic
• 6 large shrimp, peeled and deveined
• 6 slices prosciutto di Parma (thin slices)
• 14 cup angel flake coconut
• 22 ounces prepared pizza dough, at room temperature (Tonys Pizza Dough)
• unbleached bread flour, for dusting
• 34 cup pizza sauce (Tony's Pizza Sauce)
• 2 cups coarsely shredded mozzarella cheese
• 7 slices canned unsweetened pineapple, well drained
• 7 maraschino cherries, well drained and stems removed

1. Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500.
2. Prepare toppings: in a small nonstick skillet, warm the olive oil over medium heat and swirl to coat the pan.
3. Add half of the garlic; stir/saute about 30 seconds, until just beginning to color.
4. Add in the shrimp; stir/saute about 3 minutes, just until the shrimp turn pink; set aside to cool.
5. Separate the slices of prosciutto and arrange on a work surface; place a cooled shrimp at one end of each slice.
6. Sprinkle a teaspoon of coconut over each shrimp; tightly roll each slice in a cylinder, with the shrimp in the center; set aside.
7. Have all the other ingredients measured, shredded, and ready for assembly.
8. Coat a 14-inch pizza screen or perforated pizza pan with cooking spray.
9. Place dough on a lightly floured surface; lightly dust the dough with flour.
10. Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges.
11. Lift the dough and check to make sure the dough isnt sticking to the work surface; shake excess flour from the dough.
12. Lay dough on the prepared pan; gently stretch into a 14-inch round.
13. Spread pizza sauce over dough, leaving a 1-inch border.
14. Sprinkle the remaining garlic over the sauce; scatter the mozzarella evenly over the sauce.
15. Place a slice of pineapple in the center of the pizza; alternate slices of pineapple with the shrimp-wrapped prosciutto and place them around the edge of the pizza, retaining the 1-inch border.
16. Place a cherry in the center of each pineapple slice.
17. Place pizza in the oven on the upper rack; bake 8-10 minutes, until the crust is golden brown.
18. Using a pizza peel, lift the pizza off the pan and place crust directly on the baking stone.
19. Bake 3-4 minutes, until the bottom of crust is golden brown (remove pizza pan from oven).
20. Using the peel, remove the pizza from the oven and transfer to a cutting board; sprinkle the remaining coconut over the pizza.
21. Slice into wedges and serve.

olive oil, garlic, shrimp, parma, coconut, pizza, unbleached bread flour, pizza sauce, mozzarella cheese, pineapple, maraschino cherries

Taken from www.food.com/recipe/big-kahuna-pizza-239314 (may not work)