Three-Cheese Barley Pizza with Shrimp, Broccoli, & Tomato-Carrot Sauce

4 tablespoons olive oil, divided
1 recipe barley dough
(see below)
1 recipe tomato-carrot sauce (see below)
1 cup shredded mozzarella
1 cup shredded cheddar
1/2 cup grated parmesan
1 head broccoli, cooked and chopped
1/2 pound shrimp, peeled, de-veined, and cooked

Preheat an oven to 450F. Oil an 18-inch pizza pan with two tablespoons olive oil. Place the dough in the center of the pan and using your fingers; gently push it to the edges of the pan. Allow the dough to rest for 20 minutes. Spread the sauce evenly across the dough, then sprinkle the mozzarella, cheddar, and parmesan. Arrange the broccoli and shrimp on the pizza. Bake the pizza for 15–20 minutes, or until the dough is crisp and topping bubbling. Let the pizza rest for five minutes before slicing.

Barley Dough

1/3 cup barley
4 cups water
1 cup whole wheat flour
1/2 cup oatmeal
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon instant yeast,
divided
2 cups bread flour
1 1/2 teaspoons kosher salt

Bring the barley and water to a boil, then lower it to a simmer. Cook the barley for about 45 minutes, or until soft. Allow the barley and cooking liquid to cool to room temperature. Drain the barley, reserving one cup cooking liquid. Combine the following ingredients in the bowl of an upright mixer: the cooking liquid, the barley, whole wheat flour, oatmeal, honey, olive oil, and yeast. Stir, cover, and set aside for 1-12 hours, allowing the grains and yeast to ferment. Add the remaining teaspoon yeast, the bread flour, and the salt. Using a dough hook attachment, knead the dough, first on low speed and then on medium for about eight minutes. Transfer the dough to a floured work surface and knead the dough by hand for another couple of minutes. Place the dough in a lightly oiled bowl, cover it and let it rest for about an hour, or until doubled in size.

Tomato-Carrot Sauce

3 tablespoons olive oil
1 small onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon fennel seed
1/2 teaspoon crushed hot pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup tomato puree
1/2 cup water

Heat the olive oil in a small sauce pot. Add the onion and carrot and sauté until they just begin to brown, then add the garlic and cook a minute longer. Stir in the sugar, fennel, hot pepper, oregano, basil, salt, and black pepper; cook one minute. Stir in the tomato puree and water, bring to a boil then lower to a simmer. Cook for about 1/2 hour, or until desire flavor and consistency. Stir to avoid scorching.

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