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Recipe courtesy of 3 Sons Brewing Co.

Shrimp Pizza

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  • Level: Easy
  • Total: 55 min
  • Active: 40 min
  • Yield: 1 to 4 servings
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Ingredients

Vinaigrette:

Garlic Confit:

Pizza:

Directions

Special equipment:
a mandoline; a pizza stone; a pizza peel
  1. 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.
  2. For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve.
  3. For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F.
  4. Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside.
  5. 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.
  6. Bake until the pizza and shrimp look cooked, 10 to 15 minutes.
  7. Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve.

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