So, Sunday’s post was wine, yesterday’s post was cocktails– I should probably do a post on food so as not to promote excessive consumption of alcohol! And today, I have just the right recipe for the job. It is pizza. But not just any pizza: Shrimp and Garlic Pizza.
Seafood pizzas are some of my favorite and this one is no exception. Using shrimp on pizza seems to elevate it from standard college fare to something worthy of company. Plus by precooking the garlic it develops a lovely sweet taste that keeps you wanting more. While it may not be the healthiest meal, this is a great pizza for a special occasion (although, with the large amount of garlic I wouldn’t recommend it for a first date!).
Note: We use a pizza stone for this. I am a big fan of our All-Clad stone and would highly recommend it. That being said, I suspect the pizza can be made on a cookie sheet as well, but cooking temp/ time may need to be adjusted.
- Fresh pizza dough (make your own or pick some up at Whole Foods)
- ¼ cup Olive Oil
- ¼ cup Clam Juice
- 1 cup Parsley, chopped (divided)
- 16- 18 peeled Garlic Cloves, cut in half lengthwise
- ½ lb. raw Shrimp, cut in half lengthwise
- 1-1½ cup Mozzarella, shredded
- 1-2 small Roma Tomatoes, sliced
- 1 cup White Mushrooms, sliced
- Place pizza stone in oven and preheat to 425*F/218*C.
- Roll out dough to desired shape/size.
- In a pan sauté olive oil clam juice, cup parsley, and garlic. Cook until garlic is soft and parsley is crispy.
- Using a spoon spread the above sauce along the interior of the pie, being careful to evenly distribute the garlic
- Lay shrimp out along the base of the pie. (It is important that the shrimp is under the other toppings, so that it does not overcook.)
- Top with mozzarella, mushrooms and tomatoes.
- Bake on pizza stone for approximately 15-18 minutes (depending on the thickness of the crust).
(For additional recipes check out Foodie Wednesday!)