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Recipe courtesy of 3 Sons Brewing Co.

Shrimp Pizza

  • Level: Easy
  • Yield: 1 to 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    1011
    Total Fat
    86
    Saturated Fat
    17
    Carbohydrates
    43
    Dietary Fiber
    4
    Sugar
    3
    Protein
    18
    Cholesterol
    52
    Sodium
    1028
  • Total: 55 min
  • Active: 40 min
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Ingredients

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 

Directions

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Watch how to make this recipe.
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.

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

Show: Diners, Drive-Ins and Dives
Episode: Chicken and Pie

Categories:

Pizza Restaurants Shellfish Recipes Shrimp Main Dish

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1 Review
Add Your Review

Suzy M.

We had to modify a little based on what was available, and our tastes, but this pizza is the bomb!<br /><br />Can't find escarole in our stores, so skipped, but would probably work well with another bitter green, and had a lemon garlic vinaigrette on hand so used it, but will def be making the one listed for another go at this.<br />Once when we made it we'd run out of the confited garlic cloves, but had leftover garlic oil, so used that on the crust and built it from there. Mmmm!<br />The only things we would definitely change: the amount of vinaigrette: 2 oz seemed like a lot, so started with a couple of spoonfuls (not enough), then tried 1 oz (too much) so we'll go with 1 1/2 T; less garlic is our preference, so we just sprinkle on the confited garlic cloves prior to baking; add the Pecorino and chile flake prior to baking too. No additional salt is needed for us; the cheeses are salty enough.<br />DON'T SKIP THE CAPERS!!! They really help balance the richness of the rest of the ingredients.<br /><br />This is a permanent part of our pizza rotation!

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