Shrimp and Garlic Pizza

Shrimp and Garlic Pizza is a very rich version of the Ample Bites Friday favorite meal. The shrimp, cheese, butter, parsley and, of course, garlic combine to create a unique and delicious pizza topping.

This dish was inspired by the Cooking Channel show My Grandmother’s Ravioli with Mo Rocca. On the show Sal Yonta, a Florida grandfather of Italian descent, prepares a large pie he calls Shrimp Scampi Pizza. The episode is very informative and quite funny. Sal and his brother are characters to say the least, as is Rocca.

This recipe can also be used to form a large rectangular pizza, which can be cut into 2-inch-by-2-inch squares for a great appetizer.

Shrimp and Garlic Pizza

Pizza Dough (see earlier posts for recipe)
2 pounds shrimp, peeled and deveined
3 Tbsp extra-virgin olive oil
1 head of garlic, peeled
1/3 cup dry white wine at room temperature
6 Tbsp unsalted butter, cut into pats, at room temperature
1/4 cup Italian seasoned breadcrumbs
1/4 cup chopped flat-leaf parsley
1 pound shredded part-skim mozzarella
Kosher salt
Freshly ground black pepper

Place baking steel or baking stone in oven and preheat to 500F.

To prepare the topping: Pulse the garlic in a food processor. Add the shrimp and pulse until the shrimp are coarsely chopped. In a medium skillet over medium-high heat bring the olive oil to a shimmer and then add the shrimp mixture. Saute for about 5 minutes, turning, until the shrimp is cooked through. Add the wine and stir. Add the butter and stir until the butter is melted. Add the breadcrumbs and parsley and stir until incorporated. Remove from heat and season with salt and pepper.

Divide pizza dough into two pieces. Roll out the first dough ball and brush the edge with olive oil.

Place about one quarter of the cheese in the center of the dough leaving a rim of about 3/4-inch. Layer half of the shrimp mixture over the cheese, again leaving a rim of about 3/4-inch. Top the shrimp with another quarter of the cheese.

Bake until golden brown, about 8 to 10 minutes. Allow to cool slightly before cutting and serve hot.

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