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Mexican Summer Squash Scampi from EricasRecipes.com

Four Cheese Shrimp Scampi Pizza

Erica Schwarz
Servings 4

Ingredients
  

  • 1 thin precooked pizza shell (I get mine at a local gourmet shop, The Pizza Gourmet www.woodgrilledpizzacrusts.com, but any thin crust will do)

Ricotta Sauce

  • 1/2 c part-skim ricotta
  • 2 T milk or cream
  • 1/4 c freshly shredded Parmigiano-Reggiano
  • 1/4 c chopped fresh Italian flat-leaf parsley
  • 2 T very finely diced onion
  • 1/4 t kosher salt
  • pinch fresh cracked pepper

Shrimp

  • 1 lb large shrimp peeled and deveined
  • 2 large cloves garlic chopped
  • 1 T unsalted butter
  • juice of 1/2 lemon

Additional Pizza Toppings

  • 1/3 c julienne-cut sun-dried tomatoes
  • 1 c shredded mozzarella cheese
  • 1-1/2 c shredded fontina cheese
  • couple pinches fresh cracked pepper

Instructions
 

  • Heat the pizza stone in the oven set to 425F. Once the oven is heated, continue to heat an additional 10-15 minutes to be sure the stone is properly heated.
  • In a bowl, combine the ingredients for the ricotta sauce.
  • For the shrimp, heat the butter in a large, nonstick skillet on high heat. Once the butter starts to bubble, add the shrimp and garlic. Spread the shrimp in a layer and cook briefly to just sear one side, then flip to sear the other (you want to just brown the sides and leave them raw in the middle - they'll finish cooking in the oven). Add the lemon juice and cook briefly to reduce the juice a bit. Remove from the heat.
  • Take the pizza stone out of the oven. Lay out the crust on the stone. Spread the ricotta sauce over the crust. Top with the shrimp and all the garlic-butter. Top with the sun-dried tomatoes and cheese. Finish the top with a little pepper. Put the stone with the pizza back in the oven and cook 10-15 minutes until crust is crispy and cheese is lightly browned and melty awesome. Yield: 4 servings.