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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1011
- Total Fat
- 86 g
- Saturated Fat
- 17 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 52 mg
- Sodium
- 1028 mg
- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 1 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1011
- Total Fat
- 86 g
- Saturated Fat
- 17 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 52 mg
- Sodium
- 1028 mg
Ingredients
Vinaigrette:
Garlic Confit:
Pizza:
Directions
Special equipment:
a mandoline; a pizza stone; a pizza peel- 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.
