Shrimp Scampi Pizza
In this episode of Culinary Secrets with Chef Tomm, I will show you how to make the perfect Shrimp Scampi Pizza. This is a classic New England Pizza. This style of pizza is what put Connecticut on the map in the pizza world. You will be able to watch the show, get the recipe for the Neopolitan Pizza dough and the shrimp scampi pizza recipe.
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Shrimp Scampi Pizza
Neapolitan Style pizza crust
Yields 2 pizza doughs
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22 oz High gluten flour or bread flour
1Tbs Honey
1Tbs Kosher salt
1tsp Instant yeast
2Tbs EVOO ( Extra Virgin Olive Oil )
1 3/4C Water cool
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Method:
Place the flour water, oil, sugar, salt and yeast in a bowl and mix until fully incorporated. The dough should pull away from the bowl, approximately 4-5 minutes. Remove from the bowl divide in half and roll the dough into a ball, ensuring that the bottom of the ball is sealed. Place the dough on a sheet pan put a light coat of oil on it, cover it with plastic wrap then place in the refrigerator. Let the dough proof slowly overnight. The dough is now ready to use.
Chefs Note: This dough can be made in advance and frozen. Put the dough in flour then put it in a Ziploc bag then freeze it. When needed place in the refrigerator the day before needed and it will be ready for use. This can’t really be rushed. A common mistake will be to put it on the counter to let it defrost. What happens there is that the dough will defrost unevenly and the outside will be over proofed and the inside could still be frozen. You may be able to get away with 5 or 6 hours in the refrigerator.
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Legend
Tbs=Tablespoon tsp=teaspoon
C=Cup oz= ounces
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Shrimp Scampi Pizza
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Ingredients
1pound Shrimp 16-20 sliced in half the long way
1 Pizza Dough
12 ounces Mozzarella Cheese shredded
1C Extra Virgin Olive Oil
½ C Chopped Garlic
5oz Parmesan Cheese or as needed
1oz Capers
As Needed Dry Basil
As Needed Oregano
To Taste Salt & Pepper
As needed Corn Meal
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Method:
Cut the garlic in a fine dice placing it in the Extra Virgin Olive Oil and let sit.
Sprinkle a small amount of cornmeal on the pizza peel or sheet pan. Roll out the dough to the desired size and place on the peel. Paint the oil/garlic mixture evenly on the dough making sure you leave an inch for a border. Place the shrimp down evenly across the pizza. Don’t try to put all of the toppings in the middle. Sprinkle the dough with the Parmesan Cheese just to take off the shine of the oil. Sprinkle the capers, a little of the Oregano and Basil along with the salt and pepper.
Cover the entire pizza with mozzarella cheese. Place in a 500-degree F. oven for about 10 minutes until it is golden brown.
Chefs Note: If you do not have a pizza stone use a sheet pan. Remember to preheat the oven if you are using a stone. 16-20 shrimp refer to the size of the shrimp i.e. there are 16 to 20 of them per pound. You can use the size that suits you best.
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Legend
Tbs=Tablespoon tsp=teaspoon
C=Cup oz= ounces
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beast !!!! rock on? chief !!
hey? chef tomm good first episode. i love this pizza when we made it in class
keep on going
excellent job like the music and? pace and graphics excellent
Chef Tomm, you should change the name for this dish from “shrimp scampi pizza” to Money.com! Man this looks good
Hello Nick, I really Love this pizza too. Did you get a chance to make it yet?
Hello, Thanks for writing to me. Sorry that you had difficulties seeing parts of my site. How could I make this easier for you to se? What parts are you having difficulty seeing.
Tomm