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A gourmet fusion of two Italian-American classics! This pizza features succulent shrimp sautéed in a rich garlic, butter, and white wine sauce, layered over a crispy crust with bubbly mozzarella and Parmesan. It's a show-stopping main course that brings pizzeria-quality flavor to your home kitchen.
Preheat your oven to 500°F (260°C). Place a pizza stone or steel on the middle rack to preheat for at least 45 minutes. Allow the pizza dough to rest at room temperature for 20-30 minutes to make it easier to stretch.
While the oven preheats, prepare the scampi sauce. In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and red pepper flakes, and sauté for 30-60 seconds until fragrant. Be careful not to let the garlic brown.
Pat the shrimp completely dry with paper towels and season them with salt and pepper. Add the shrimp to the skillet and cook for 1-2 minutes, stirring occasionally, just until they begin to turn pink. Do not cook them all the way through.
Deglaze the pan by pouring in the white wine, scraping up any flavorful bits from the bottom. Let it simmer for 1 minute. Using a slotted spoon, remove the shrimp from the skillet and set them aside. Continue to simmer the sauce for another 2-3 minutes until it has reduced slightly. Remove from heat and stir in 1 tablespoon of fresh lemon juice.
On a lightly floured surface, gently stretch the pizza dough into a 12 to 14-inch circle. Transfer the dough to a pizza peel generously dusted with cornmeal.
Assemble the pizza. Brush the garlic butter sauce from the skillet evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded mozzarella and grated Parmesan cheese over the sauce. Arrange the partially cooked shrimp evenly over the cheese.
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A gourmet fusion of two Italian-American classics! This pizza features succulent shrimp sautéed in a rich garlic, butter, and white wine sauce, layered over a crispy crust with bubbly mozzarella and Parmesan. It's a show-stopping main course that brings pizzeria-quality flavor to your home kitchen.
This italian_american recipe takes 45 minutes to prepare and yields 4 servings. At 1012.87 calories per serving with 59.24g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Carefully slide the pizza from the peel onto the preheated pizza stone or steel. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven. Garnish with the chopped fresh parsley and a sprinkle of fresh lemon zest for a bright finish. Let it rest for 2-3 minutes before slicing and serving hot.
Double the amount of red pepper flakes or add thinly sliced fresh chili to the garlic butter sauce for an extra kick.
After removing the shrimp from the skillet, wilt 2 cups of fresh spinach in the remaining sauce. Squeeze out any excess liquid before arranging it on the pizza under the cheese.
For a richer, creamier sauce, stir 2 tablespoons of heavy cream or mascarpone cheese into the sauce after it has reduced.
Add 1 teaspoon of dried oregano along with the garlic for a more traditional pizza flavor profile that complements the scampi.
Shrimp is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, supporting immune function, and maintaining muscle mass.
Olive oil is a key component of the Mediterranean diet and provides monounsaturated fats, particularly oleic acid, which is known for its anti-inflammatory properties and benefits for heart health.
Garlic is rich in a compound called allicin, which is released when it's crushed or chopped. Allicin has been studied for its potential to support cardiovascular health and boost the immune system.
This pizza is a gourmet indulgence and is best enjoyed in moderation. While shrimp provides lean protein, the dish is also high in calories, saturated fat, and sodium from the butter, cheese, and dough. To make it healthier, consider using whole wheat dough and reducing the amount of butter and cheese.
A serving of two slices contains approximately 700-750 calories. The exact number can vary based on the specific ingredients used, such as the type of pizza dough and the fat content of the cheese.
Absolutely. You can substitute the white wine with an equal amount of chicken broth or seafood stock. Add an extra teaspoon of lemon juice at the end to replicate the acidity the wine provides.
For convenience, a high-quality store-bought pizza dough works well. For the best flavor and texture, making your own pizza dough (like a Neapolitan or New York-style) a day in advance is highly recommended.
It is strongly advised to use raw shrimp. Pre-cooked shrimp will overcook in the hot oven, resulting in a tough, rubbery texture. Starting with raw shrimp gives you perfect control over the final texture.