I definitely do my best thinking when I am walking or running. I walk miles and miles every day because I am MEtired and have time for such healthy pursuits— except, when I am doing said walks, all I think of is cooking! And baking! And eating! So today as I was walking, walking, walking I got to thinking about quick and easy pizza. But not just any pizza. SHRIMP SCAMPI PIZZA. However, because my gym time cut into my crust prep time, I used those delicious store-bought StoneFire mini-naan but, of course, you could make these with real pizza dough baked on a baking stone and they also be good. Point is–these are ten- minute -easy to make and absolutely delicious!
For the cheese topping, I found a parmesan and fontina blend from Sartori, which they call Tuscan Blend) and that formed a delicious crust when the pizzas were run under the broiler after a quick bake.
If you are looking for a great weeknight dinner that combines elegant shrimp scampi with a down-to-earth pizza, you will be most delighted with these. Or so I decided on my long walk today and I hope you agree. Where do YOU do your best thinking? If you say “in the shower”, that would be my second favorite place to ruminate and create!
Shrimp Scampi Pizza
Quick. Simple. Elegant. Weeknight dinner to the rescue.
Ingredients
- One package of StoneFire mini-naan or 1 recipe for pizza dough to make four small pizzas
- 2 tablespoons butter
- 2 tablespoons finely minced garlic
- 1 pound medium or large shrimp, cut into bite-sized pieces
- 3/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup fat-free or regular half and half
- juice of one lemon
- 1/3 cup each of shredded fontina and parmesan cheese (I used Sartori brand blend which I found at Kroger)
Instructions
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Preheat oven to 425 degrees and on the top shelf bake the mini-naan or pizza dough rounds for 6-7 minutes on a parchment-lined cookie sheet. Remove from oven and set aside.
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In a large skilled on high heat, melt the butter and just before it melts entirely, add the garlic and turn the heat down to medium high. Quickly stir the garlic and butter together and cook for 1-2 minutes until the garlic just becomes translucent. You do not want it to burn.
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Toss in the shrimp and salt and stir them around until they are about halfway cooked.
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Whisk the cornstarch and half and half together in a small bowl until all of the lumps are gone. Add the mixture to the shrimp and cook for about a minute until everything gets very thick but not pasty. Remove from the heat and if you have to add a tablespoon or so of half and half to the pan to make the mixture nice and creamy, go ahead and do so but you do not want it to be runny. It should hold together like a pudding.
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Remove the shrimp mixture from the heat and let cool for 5-10 minutes until it is thick but smooth. Stir the mixture and spread it evenly on the four mini-naan or the pizza dough. Cover the tops with the cheese and bake the pizzas for ten minutes. Turn on the broiler and, watching them very carefully, brown the tops. Serve immediately to four happy campers.
Recipe Notes
Preheat oven to 425 degrees and on the top shelf bake the mini-naans or pizza dough rounds for 6-7 minutes on a parchment-lined cookie sheet. Remove from oven and set aside. In a large skilled on high heat, melt the butter and just before it melts entirely, add the garlic and turn the heat down to medium high. Quickly stir the garlic and butter together and cook for 1-2 minutes until the garlic just becomes translucent. You do not want it to burn. Toss in the shrimp and salt and stir them around until they are about halfway cooked. Whisk the cornstarch and half and half together in a small bowl until all of the lumps are gone. Add the mixture to the shrimp and cook for about a minute until everything gets very thick but not pasty. Remove from the heat and if you have to add a tablespoon or so of half and half to the pan to make the mixture nice and creamy, go ahead and do so but you do not want it to be runny. It should hold together like a pudding. Remove the shrimp mixture from the heat and let cool for 5-10 minutes until it is thick but smooth. Stir the mixture and spread it evenly on the four mini-naans or the pizza dough. Cover the tops with the cheese and bake the pizzas for ten minutes. Turn on the broiler and, watching them very carefully, brown the tops. Serve immediately to four happy campers.