Best Shrimp And Chorizo Pizza With Manchego Cheese Toasted Garlic And Escarole Recipes

VERY GARLIC SHRIMP PIZZA

Steps:

• In a 10" to 12" frypan, heat the cup of olive oil to medium low and add the shrimp and garlic.
• If the shrimp is raw, sauté for 3 minutes on each side.
• If the shrimp is already cooked, sauté for two minutes on each side (all you are doing is flavoring the shrimp with the oil and garlic).
• Remove from the pan and let cool.
• Place your baking stones in the oven and heat to 550ºF.
• On a floured surface, press the dough into a 9" circle (if you are doing home made).
• Place pizza dough on a surface that can slide on the stone or use a pizza peel covered with parchment paper.
• With a pastry brush, coat the dough with the garlic olive oil.
• For each pizza, add half the mozzarella, half the Fontina, and 1/2 the diced pepper.
• Now place 15 shrimp on each pizza and 1/2 the goat cheese in chunks.
• Add half the cherry tomatoes and sprinkle with 1/2 the Parmesan cheese.
• Dribble some of the remaining garlic oil over the pizza.
• When adding the topping, leave a 1" border on the edges so the dough can rise all around the edges.
• It is easy to stretch the dough out on the edges after the toppings are on.
• Pull out an oven rack and using a spatula, slide a pizza onto a stone.
• Rotate the pizza (s) 180º after about 3 minutes.
• Bake for 2 more minutes.
• At 550º, total baking time is 5 or 6 minutes, until the cheese is bubbling.
• Remove, slice, and serve.

TEQUILA-MARINATED SHRIMP PIZZA WITH CHORIZO, ONIONS, BELL PEPPERS, AND CILANTRO PESTO

Steps:

• In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
• Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
• At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
• While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
• In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
• On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
• Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
• Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
• Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
• In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
• Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
• At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
• While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
• In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
• On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
• Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
• Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
• Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
• In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
• In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.

SHRIMP PIZZA

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.

SHRIMP AND CHORIZO PIZZA WITH MANCHEGO CHEESE, TOASTED GARLIC, AND ESCAROLE

Steps:

• Preheat the oven to 500°F. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
• Put a large skillet over high heat and coat it with the oil. When the oil is hot, add the garlic and cook, stirring with a wooden spoon, for only 10 to 20 seconds, until it just begins to lightly brown. You have to keep moving the garlic around the pan so it doesn't burn; if it does, start over because nothing is worse than the flavor of burnt garlic. Quickly add the escarole and season with salt and pepper. Cook, turning the escarole over with the spoon, until it wilts, about 1 minute. Remove from the heat, turn out onto a large plate or baking sheet, and allow to cool. If the escarole looks too wet, transfer to a colander and drain in the sink.
• To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through.
• Dust a pizza paddle with flour (if you don't have a paddle you can use a rimless cookie sheet as a substitute) and slide it under the dough. Lightly brush the outer edge of the dough with oil to create a sheen on the surface of the crust. An important tip: take care not to get any oil on the pizza paddle or pan, or else when you try to slide the dough off , it will stick.
• Spread the cheese evenly on the pizza, leaving about a 1/4-inch border. Distribute the shrimp and chorizo evenly over the cheese. Spread the escarole evenly over the top.
• Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, roughly 10 minutes. Transfer to a cutting board and slice with a pizza cutter.
• Ingredient note
• Escarole
• A wonderfully versatile green, escarole remains one of those vegetables that people aren't sure how to prepare. You can eat escarole raw in a salad, and I love it that way, especially with Creamy Parsley Dressing (page 87), but it's at its best cooked. It's less bitter than its cousins radicchio and chicory, and sautéing it mellows out the flavor, making it sweet and vibrant. Escarole can be pretty sandy when you take it home from the market; luckily it is easy to clean. Cut the escarole crosswise into 1/2-inch-wide strips and put it in a large bowl of water. Swish the water around; the sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put on a kitchen towel to dry. That's it!