My husband is a connoisseur of shrimp scampi and a great lover of pizza. When I fixed this for him the first time, he could not get enough. The pizza treatment of the scampi made the dish affordable and easy to eat. The flavor is amazing and the creativity in the presentation will leave you and your guests doing a happy dance!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 3 T butter
- 3 T. olive oil
- 10 cloves garlic, finely minced
- ⅓ c. dry white wine
- 3 T. lemon juice
- 2 t. Freshly chopped oregano
- ¾ lb peeled and deveined shrimp
- 2 pizza dough balls (to make an 11” to 12” pizza)
- ¾ lb fresh mozzarella, sliced or shredded
- 6 slices provolone cheese
- ⅓ c. freshly grated parmesan cheese
- 2 T. freshly chopped parsley
Directions:
Step 1: Preheat the grill to 500 degrees.
Step 2: In a sauté pan, melt the butter in the olive oil. Add the garlic and sauté until just tender and add the white wine, lemon juice, oregano, and shrimp. Sauté until the shrimp are pink on both sides and starting to curl. Do not overcook. Hold until the crust is prepared.
Step 3: Roll out one of the crusts and place it on a pizza peel lightly dusted with cornmeal. Slide the dough onto the grill and mark on one side. Remove the pizza crust and flip over. Pour 2 T. of the liquid and garlic from the shrimp pan onto the crust and spread evenly over the toasted crust. Lay the three slices of provolone on the crust and top with half the shrimp. Top with half the mozzarella and then the parmesan. Return to the grill and bake, turning frequently until the cheese is melted. Remove from the grill and place on a cutting board to slice. Top with parsley.
Step 4: Repeat with the second pizza and serve.