What a great idea! Shrimp scampi sauce is delicously garlicky and fresh, due to the wine and lemon. I improvised and used a healthy tablespoon of leftover herbed butter from my lobster to start off the sauce. I added 1 tbsp of olive oil and sauteed garlic and red pepper flakes. I could have added a diced shallot or 1/4 cup chopped onions, but I decided not to. I added dried thyme as well, but any Italian seasonings would work. After the garlic cooked down (it was 2 large cloves mined finely,) I added 1/4-1/2 cup of wine. I followed that with lemon juice (1/2 of a reeeally juicy lemon) and it’s zest. I added half of a chicken boullion cube but a splash of chicken stock would be better. Mine just happened to be frozen. Once the sauce cooked down to about 1/2 cup (which took about 5 minutes,) I poured it into a bowl and added one diced tomato prematurely tossed with salt, pepper, and dried oregano. To the sauce/tomatoes I added the uncooked shrimp, which were 31-40 count. I purchased 10 and that totaled about 0.4 lbs. More shrimp is always better though.
I rolled out my pizza dough, recipe courtesy of Wolfgang Puck. It is my new favorite dough! I made a batch a while ago, split it into 4 balls, and let them sit in the fridge overnight. I then used 2 of the dough balls for a traditional pizza, and froze the other two. The texture of the first pizza was more bubbly and fluffy, and my shrimp pizza dough was flatter and crisper. I think it mostly had to do with my rolling, but both ways the dough was awesome! The flavor is great, especially when you brush the crust with olive oil. These pizzas only needed 9 minutes in a preheated 500 degree oven on a hot hot hot baking stone. I sprinkled parchment paper with cornmeal and put it on a big baking sheet. The baking sheet served as a pizza peel and the parchment/pizza cooked on the baking stone. The shrimp were cooked well, and they don’t need any pre cooking like some recipes suggest. I didn’t like that there was only 1 piece of shrimp per slice of pizza, so I might dice the shrimp before hand.
I layered the pizza like this – dough, sauce/shrimp/tomato, then cheese. Next time I might do sauce alone, cheese (4.5 oz of mozz was good for our two small-medium size pizzas), shrimp, then more cheese. I didn’t like the bites with no cheese. Oh, and I found my new favorite pizza cheese – boar’s head from the deli. A one inch ish block is about 0.4 of a lb, which is nice for a pizza. I sprinkled with parmesan. I topped the pizza with leftover diced seasoned tomatoes and basil. Yum! My inspirations for the recipe came from