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Vinaigrette:

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 

Garlic Confit:

1/2 cup extra-virgin olive oil

20 cloves garlic, sliced thinly using a mandoline

Pizza:

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