| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 1 to 4 servings |
Ingredients
- 1/2 cup sherry vinegar
- 2 ounces Dijon mustard
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallots
- 1 tablespoon thyme leaves, finely chopped
- Juice of 2 lemons
- 6 ounces extra-virgin olive oil
- 1/2 cup extra-virgin olive oil
- 20 cloves garlic, sliced thinly using a mandoline
- Eight U15 wild shrimp, peeled and deveined
- Extra-virgin olive oil, for drizzling
- Chopped fresh oregano, for sprinkling
- One 250-gram pizza dough ball, stretched and ready for toppings (make or buy; I highly recommend using a Neapolitan recipe with 00 flour)
- 1 cup escarole
- 1/2 cup Manchego, grated
- 1/2 cup cubes fresh mozzarella
- 1 tablespoon capers
- 1 ounce Pecorino-Romano, grated
- Dash crushed red pepper
- Dash sea salt
Instructions
- For the vinaigrette: Whisk together the vinegar, Dijon, garlic, shallots, thyme and lemon juice in a bowl. Pour in the oil slowly, whisking until emulsified. Reserve.
- For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve.
- For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F.
- Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside.
- Place dough on a work surface. Spread escarole over the dough, then add Manchego and mozzarella. Place shrimp on the pie, leaving room so that they will not be overcrowded. Transfer the pizza to a peel, then transfer to the pizza stone.
- Bake until the pizza and shrimp look cooked, 10 to 15 minutes.
- Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1011 |
| Total Fat | 86 g |
| Saturated Fat | 17 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 52 mg |
| Sodium | 1028 mg |
Reviews
Can’t find escarole in our stores, so skipped, but would probably work well with another bitter green, and had a lemon garlic vinaigrette on hand so used it, but will def be making the one listed for another go at this.
Once when we made it we’d run out of the confited garlic cloves, but had leftover garlic oil, so used that on the crust and built it from there. Mmmm!
The only things we would definitely change: the amount of vinaigrette: 2 oz seemed like a lot, so started with a couple of spoonfuls (not enough), then tried 1 oz (too much) so we’ll go with 1 1/2 T; less garlic is our preference, so we just sprinkle on the confited garlic cloves prior to baking; add the Pecorino and chile flake prior to baking too. No additional salt is needed for us; the cheeses are salty enough.
DON’T SKIP THE CAPERS!!! They really help balance the richness of the rest of the ingredients.
This is a permanent part of our pizza rotation!