Grumpy Shark Pizza: a shark-shaped pizza with tortilla-chip fins, red onion ring eyes, cheese and pepperoni triangle teeth, and pepperoni, olive and bell pepper toppings, fresh from the oven Shark-shaped pizza dough topped with tomato sauce and an open mouth shape, before adding cheese and toppings for Grumpy Shark Pizza Grumpy Shark Pizza mid-assembly with red onion ring eyes, cheese triangle teeth, olives, pepperoni and bell pepper, before baking

GRUMPY SHARK PIZZA

Grumpy Shark Pizza: a shark-shaped pizza with tortilla-chip fins, red onion ring eyes, cheese and pepperoni triangle teeth, and pepperoni, olive and bell pepper toppings, fresh from the oven Shark-shaped pizza dough topped with tomato sauce and an open mouth shape, before adding cheese and toppings for Grumpy Shark Pizza Grumpy Shark Pizza mid-assembly with red onion ring eyes, cheese triangle teeth, olives, pepperoni and bell pepper, before baking
The grumpy shark from the FOODMONSTAS Ocean Edition is made from one large salami pizza. With salami, cheese fangs, crunchy tortilla fins and two large FOODMONSTAS WAFER EYES, it turns into a fun shark pizza for the family table.
ABOUT 45 MINUTES PLUS RISING TIME
MEDIUM
MAKES 1 LARGE SHARK PIZZA / 3–4 SERVINGS
PRINT RECIPE

INGREDIENTS

FOR THE DOUGH
250 g wheat flour, type 405 or 550
150 ml lukewarm water
2–3 g fresh yeast or about 1 g dry yeast
5 g salt
1 tbsp olive oil
A little flour for rolling
Alternatively: about 400 g ready-made refrigerated pizza dough
FOR THE SAUCE
200 g crushed tomatoes or tomato passata
1 pinch of salt
1 pinch of sugar
A little oregano and basil
½ small garlic clove, finely grated, optional
FOR THE TOPPING
150–200 g grated mozzarella, using a little extra around the edge of the mouth
8–10 thin slices of mild salami or pepperoni salami, including 2 for the lower mouth area
½ red bell pepper, finely diced
A few black olive rings
FOR THE SHARK DETAILS
2 round slices of firm mozzarella, as bases for the eyes
2 FOODMONSTAS WAFER EYES, 35 mm
2 thin red onion rings, for the eye rims
2–3 slices of Gouda or firm mozzarella, for the teeth
4–5 dark tortilla chips, for the back and side fins

PREPARATION

  1. Dissolve the fresh yeast in the lukewarm water. Mix the flour and salt in a bowl. Add the yeast water and olive oil, then knead everything for 8–10 minutes until the dough is smooth and elastic.
  2. Cover the dough and let it rise in the fridge for 6–8 hours. Take it out about 30 minutes before shaping. For the quick family version, use ready-made refrigerated pizza dough and continue directly with step 4.
  3. Preheat the oven to 230 °C conventional oven or 210 °C fan. Heat a baking tray in the oven, or use a pizza stone.
  4. Mix the tomatoes with the salt, sugar, herbs and optional garlic, or blend briefly. Do not pre-cook the sauce.
  5. Roll out the dough on baking paper into a shark shape, about 30 × 35 cm. Shape the top into a rounded head and let the lower part flare out slightly. In the upper third, use your fingers or the back of a spoon to gently press in a large oval mouth shape, creating a visible outline. Do not cut through the dough.
  6. Spread a thin, even layer of tomato sauce over the dough, including inside the pressed-in mouth shape. Do not use too much sauce, so the pizza stays stable.
  7. Cover the rest of the body with grated mozzarella. Add a little extra mozzarella around the pressed-in mouth shape so the mouth outline stands out more clearly. Use only a very small amount of cheese inside the mouth area so the red sauce remains visible there.
  8. Place the two round mozzarella slices above the mouth as eye bases. Place a thin red onion ring around each mozzarella slice. Do not add the FOODMONSTAS WAFER EYES yet.
  9. Arrange the salami slices, diced red pepper and olive rings over the body. Place two salami slices in the lower part of the mouth. Keep the rest of the mouth area and the eye bases clear.
  10. Add the cheese fangs: Cut small triangles from the Gouda or firm mozzarella. Arrange the cheese fangs along the upper and lower edge of the mouth, with the points facing inward. The two salami slices should still remain visible underneath the lower teeth.
  11. Carefully slide the pizza with the baking paper onto the hot tray and bake for about 10–14 minutes, until the edge is golden brown and the cheese has melted.
  12. Add the tortilla fins: Right after baking, carefully slide the dark tortilla chips under the still-soft pizza edge at the sides and top to create back and side fins. Do not press them deep into the dough, so the edge does not tear.
  13. FOODMONSTA STEP: Let the pizza cool for 2–3 minutes, until the mozzarella bases are warm but no longer steaming hot. Carefully press one FOODMONSTAS WAFER EYES (35 mm) onto each mozzarella slice. The red onion ring should stay visible around each eye. Add the eyes only shortly before serving so the wafer paper does not soften.
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