Thanks for subscribing! Please check your email for further instructions.
By Anthony Salemme, contributing chef
A great summertime pizza can be grilled or baked, also you can substitute lobster for the shrimp for a truly decadent pie. The thin lemon slices cook all the way through and add a tangy bright this to this pizza.
8 ounces pizza dough, at room temperature
3 Tablespoons cornmeal for stretching the crust
8 ounces medium shrimp, peeled and deveined
¼ cup butter
¼ cup olive oil
6 garlic cloves, minced fine
1/3 cup white wine
½ cup parmesan cheese
1 lemon, frozen for 30 minutes, then sliced ultra-thin on a mandolin
4 ounces mozzarella, shredded
4 ounces Asiago, shredded
2 ounces Cabot cheddar, shredded
3 Tablespoons parsley, chopped fine
½ lemon to squeeze on top of pizza when cooked
Sauté the garlic until almost browned, then add the shrimp and cook until they are pink about 5 minutes. Add the wine and cook one minute longer.
Remove the shrimp from the pan and reserve the pan juice, it will become the sauce for the pizza base.
Add the parmesan cheese to the reserved pan juices. Mix until creamy.
Next on a pizza stone sprinkled with cornmeal, stretch the dough until you get about a 12 -14 in circle. Spread the sauce on the crust. Top with half the cheese mixture. Then evenly distribute the cooked shrimp and lemon slices and top with remaining cheese and parsley.
Bake or grill at 450 degrees for 15 to 20 minutes until crust is browned.
Squeeze remaining lemon on top of cooked pizza.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com