I love Shrimp Scampi. It is one of my favorite pastas. I also love pizza. It’s one of my 3 top picks if “I knew I was dying” or “ I’m stranded on an isolated island and can only have 3 things I could forever eat” meals of choice. That being said, I decided to marry the two to give you “Who You Calling Shrimp Pizza.” There is nothing small in size about this PIzza starting with the flavor of the base which is our Compound Roasted Garlic Butter. We use 16 per lb. size Shrimp which is like an oxymoron considering the size…They are HUGE! There is quite a big battle of flavors going on here. We have garlic, lemon, and capers, while the shrimp, cheeses, spinach and artichoke hearts mellow and balance this pizza making it a well rounded flavor profile. Our Crust is our homemade recipe which is bulletproof. It is so very popular we are constantly asked for the recipe. Well folks here at The Pink Papaya we share all of our recipes. All you need to do is ask.

Who You Calling Shrimp Pizza

This Pizza has a very hearty crust that holds up well. No droopy pizza crust here. We top it with our homemade compound roasted garlic butter and then top that with mozzarella, asiago cheeses, spinach and artichokes. We then toss our raw shrimp in a marinade of olive oil, lemons, capers, garlic salt and a little wine to give it our scampi touch. Once marinated we top our mozzarella and Asiago cheeses as well as our spinach artichoke with our scampi shrimp. We also brush any leftover marinade over the top of the shrimp just to emphasize on flavor. Lastly we sprinkle some garlic powder, oregano and red pepper flakes...because all pizzas should end with this combo of herbs and spices. We then bake this to perfection and take out when golden and bubbly! I dare you to take the cheese pull challenge! enjoy.

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Ingredients

Pizza Dough - 3 Pizza Crust (Two for the Pizza, 1 for later)

4 Tablespoons of active dry yeast
8 Fl oz. of very warm water (90 degrees)
8 Cups of Bread flour
3 Cups of Cool Water
4 teaspoons of Sea Salt
½ Cup of Olive Oil
6 Tablespoons of Honey

Pizza Ingredients: 2 Pizzas

8 Coins of Compound butter (Click here for our Recipe)
4 Cups of Mozzarella (Shredded)
1 cup of Asiago (Parmesan Blend (Shredded))
1 Cup of Spinach (Fresh and large chopped)
14 oz. Jarred Artichoke hearts (Drained and Halved)
½ Cup of Olive Oil
¼ Cup of lemon juice
4 cloves of Garlic (Minced)
¼ Cup of White wine. (Choose a wine that you like to drink)
2 Tablespoons of Capers
1 Teaspoon of Garlic Salt
1 Teaspoon McCormick Pepper
1 Teaspoon Red Pepper Flakes
1 Teaspoon Oregano
1 Teaspoon Garlic Powder
2 lbs. Of Shrimp 16 count per lb. (Shelled, cleaned, deveined and tails off)
As needed red pepper flakes (For topping)
As needed Oregano (For topping)
As needed garlic powder (For topping)

Garnish:

Italian parsley (Largely chopped)

Instructions

Take out your compound butter and cut your coins so that it softens when you are ready to top your pizza. (set aside)
Let's gather our crust ingredients
Fill a measuring cup with 1 cup of warm water. (Use a thermometer to check temp. About 90 degrees)
In the same measuring cup add your yeast and set aside to bloom (bubbles floating on top) This means your yeast is active. (about 5 minutes)
Let's prepare your mixer by adding your dough hook to your mixer's arm.
Add your flour to your mixers bowl.
Add in your activated yeast, which should have bloomed by now.
Add in your salt, honey, olive oil and water.
Now let's knead this dough. Start on low setting until the flour is well incorporated, then turn up your speed to medium for about 5 minutes. (If dough is sticky add a few pinches of flour until it's smooth and elastic.)
Using a large bowl, drizzle a little olive oil covering the inside of the entire bowl. This prevents your dough from sticking to your bowl.
Place your dough into the bowl and cover with oiled saran wrap. (I spray mine with Pam for convenience.)
Place in a warm area to rise. It should double in size in about 30 minutes. While we wait…
Let's preheat your oven to 425° F
Let's gather our ingredients to top our pizza.
In a large bowl mix your spinach, mozzarella, asiago and parmesan blend.
Place a large Ziploc bag into a bowl and add your shrimp into the bag.
In a large measuring cup. Let's make our Scampi Marinade by combining Olive oil, lemon juice, capers, Garlic salt, pepper, minced garlic, red pepper flakes, oregano, garlic powder and wine into the measuring cup.
Mix well and add to a ziploc bag full of shrimp.
Remove all air from the ziploc bag so that the marinade covers every nook and cranny of your shrimp and let marinade for 15 minutes in your refrigerator.
Back to the dough by now it has risen.
Lets flour our work surface and the rolling pin and the dough if needed.
Let's place the dough on the work surface, punch it down and divide it into portions. (Here we use two portions and store the 3rd for the next pizza we make)
Once it's divided using a parchment paper that has been floured, roll out your pizza dough to the parchment size and place into the baking pan.
Cut up your compound butter coins and spread onto your pizza surface. (Crust to crust, no pizza area should be butterless.)
Now place your spinach and cheese mixture on top of your crust.
Let's grab our Shrimp that has been marinating in the refrigerator. Remove it from the Ziploc and place it in the same bowl that has been holding it in a Ziploc bag.
Place artichokes all around pizza in an even layer.
Place your shrimp on top of pizza also in an even layer.
Using a basting or pastry brush, brush the top of the shrimp with more marinade.
Lastly, lightly sprinkle garlic powder, red pepper flakes and oregano on top of pizza.
Let's place our pizza in the oven for about 20 minutes, this depends on your oven. Or until golden and bubbly.
When nice and golden brown. Remove from the oven.
Garnish with some chopped Italian Parsley and ENJOY!