Recipe By Lynfred Brand Ambassador Laura Lorenz
1 pizza serves: 2-3 people
1lb pizza dough ball (homemade or store bought) *
½ lb. peeled and deveined raw shrimp (medium-large)
3 large garlic cloves, minced
3 T butter
⅓ c dry white wine*
½ of a lemon, zested
¼ -½ tsp red pepper flake
¼ tsp kosher salt
Fresh cracked pepper
¼ c finely grated parmesan (heaping ¼ cup!)
1 c shredded mozzarella*
Fresh Italian parsley, chopped
Cornmeal for pizza stone
Preheat oven to 450 degrees and heat the pizza stone up for a minimum of 1 hour (omit this step if using a baking sheet*).
After the pizza stone has been heated up, it’s time to make the sauce and assemble the pizza. Put a small saucepan over low heat; add garlic, butter, and red pepper flake. Cook the garlic butter for 3-4 minutes. Next add the wine to the butter and cook for another 5-7 minutes, reducing the liquid until you can no longer smell the alcohol. Once the alcohol has burned off, turn off the heat and add the salt, lemon zest, and a few cracks of black pepper, stir well. Next, flour a large work surface, and roll out the pizza dough (12” round)*.
Take the pizza stone out of the oven; sprinkle it with cornmeal, and place pizza dough on top. Poke the dough with a fork to prevent bubbling. Lightly brush the dough with the butter mixture until coated thoroughly; then evenly sprinkle with mozzarella cheese. Next, lay the shrimp on the pizza and then spoon over the rest of the butter sauce and sprinkle with the parmesan.
Bake for 12-15 minutes, or until the crust is cooked, and the top is lightly browned.
Top the pizza with extra red pepper flake (if desired) and fresh chopped parsley.
*I recommend letting your dough sit at room temperature for a minimum of 30 minutes. This makes it
much easier to roll out. Also try your local pizza joint, sometimes they sell dough balls which makes this
recipe come together super-fast!
*Fresh mozzarella is too wet, use the block and shred it yourself (pre shredded has anti caking additives)
*The shrimp go on raw because if they are precooked, they will become very tough due to overcooking. I
recommend drying your shrimp off with a paper towel to avoid any extra moisture.
*The WOM (Vermentino) will work beautifully or a lovely Pinot Grigio
*My pizzas are never perfectly round, don’t stress on the shape
*I love spice, so I lean towards more red pepper flakes. If you are unsure, start with ¼ tsp and you can
always add more after baking.
*If not pairing this pizza with wine, add just a touch more lemon zest
*Every oven is different; cooking time will vary. If you want a chewer crust, lower the temp to 425 degrees
(thickness of the crust will also vary cooking time)
*Make sure and brush the butter liquid over the entire pizza (makes the crust delicious)
*If using a cookie sheet, invert it and only preheat it for 15 minutes. Depending on what type of cookie
sheet you are using, parchment paper can be placed under the pizza to prevent sticking