Name: Shrimp Pizza
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 1 to 4 servings
Ingredients: 1/2 cup sherry vinegar; 2 ounces Dijon mustard; 1 tablespoon chopped garlic; 1 tablespoon chopped shallots; 1 tablespoon thyme leaves, finely chopped; Juice of 2 lemons; 6 ounces extra-virgin olive oil; 1/2 cup extra-virgin olive oil; 20 cloves garlic, sliced thinly using a mandoline; Eight U15 wild shrimp, peeled and deveined; Extra-virgin olive oil, for drizzling; Chopped fresh oregano, for sprinkling; One 250-gram pizza dough ball, stretched and ready for toppings (make or buy; I highly recommend using a Neapolitan recipe with 00 flour); 1 cup escarole; 1/2 cup Manchego, grated; 1/2 cup cubes fresh mozzarella; 1 tablespoon capers; 1 ounce Pecorino-Romano, grated; Dash crushed red pepper; Dash sea salt

Directions

Watch how to make this recipe.

Special equipment:

a mandoline; a pizza stone; a pizza peel

For the vinaigrette: Whisk together the vinegar, Dijon, garlic, shallots, thyme and lemon juice in a bowl. Pour in the oil slowly, whisking until emulsified. Reserve.
For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve.
For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F.
Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside.
Place dough on a work surface. Spread escarole over the dough, then add Manchego and mozzarella. Place shrimp on the pie, leaving room so that they will not be overcrowded. Transfer the pizza to a peel, then transfer to the pizza stone.
Bake until the pizza and shrimp look cooked, 10 to 15 minutes.
Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of 3 Sons Brewing Co., Dania Beach, FL