SHRIMP PIZZA

Shrimp Pizza image

Provided by Food Network

Time 55m

Yield 1 to 4 servings

Number Of Ingredients 20

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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

Steps:

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.

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