Shrimp Scampi and Spinach Pizza
By Jessica RudolphPublished on December 19, 2024
Time
50 minutes
Yield
Serves 4
Ingredients
5 tablespoons extra-virgin olive oil, divided2 garlic cloves, minced2 anchovy fillets, rinsed½ teaspoon pepper, divided¼ teaspoon red pepper flakes, plus extra for serving12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ¾-inch pieces¼ teaspoon table salt 1 pound pizza dough, room temperature1 ounce (1 cup) baby spinach 1 ounce Pecorino Romano cheese, grated (½ cup)8 ounces whole-milk block mozzarella cheese, shredded (2 cups)
Before You Begin
Serve sprinkled with chopped fresh parsley. This pizza is inspired by a similar pie at Pizzeria Regina in Boston's North End.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Cook 3 tablespoons oil, garlic, anchovies, ¼ teaspoon pepper, and pepper flakes in small saucepan over medium heat, whisking to break up anchovies, until garlic just begins to turn straw-colored, about 4 minutes. Transfer to bowl and let cool. Pat shrimp dry with paper towels and toss with salt, 1 tablespoon oil, and remaining ¼ teaspoon pepper.
- Brush rimmed baking sheet with remaining 1 tablespoon oil. Press and roll dough into 15 by 11-inch rectangle on lightly floured counter. Transfer dough to prepared sheet. Spread garlic oil over dough. Layer spinach over pizza. Sprinkle with Pecorino, followed by mozzarella. Scatter shrimp over cheese.
- Bake until edges and underside of crust are well browned and shrimp are cooked through, 12 to 16 minutes, rotating sheet halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes. Serve with extra pepper flakes.
Time
50 minutesYield
Serves 4Ingredients
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
2 anchovy fillets, rinsed
½ teaspoon pepper, divided
¼ teaspoon red pepper flakes, plus extra for serving
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ¾-inch pieces
¼ teaspoon table salt
1 pound pizza dough, room temperature
1 ounce (1 cup) baby spinach
1 ounce Pecorino Romano cheese, grated (½ cup)
8 ounces whole-milk block mozzarella cheese, shredded (2 cups)
Ingredients
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
2 anchovy fillets, rinsed
½ teaspoon pepper, divided
¼ teaspoon red pepper flakes, plus extra for serving
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ¾-inch pieces
¼ teaspoon table salt
1 pound pizza dough, room temperature
1 ounce (1 cup) baby spinach
1 ounce Pecorino Romano cheese, grated (½ cup)
8 ounces whole-milk block mozzarella cheese, shredded (2 cups)
Ingredients
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
2 anchovy fillets, rinsed
½ teaspoon pepper, divided
¼ teaspoon red pepper flakes, plus extra for serving
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into ¾-inch pieces
¼ teaspoon table salt
1 pound pizza dough, room temperature
1 ounce (1 cup) baby spinach
1 ounce Pecorino Romano cheese, grated (½ cup)
8 ounces whole-milk block mozzarella cheese, shredded (2 cups)
Why This Recipe Works
Olive oil flavored with toasty garlic, anchovy, and zippy pepper flakes formed the savory base for this white pizza.
Before You Begin
Serve sprinkled with chopped fresh parsley. This pizza is inspired by a similar pie at Pizzeria Regina in Boston's North End.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Cook 3 tablespoons oil, garlic, anchovies, ¼ teaspoon pepper, and pepper flakes in small saucepan over medium heat, whisking to break up anchovies, until garlic just begins to turn straw-colored, about 4 minutes. Transfer to bowl and let cool. Pat shrimp dry with paper towels and toss with salt, 1 tablespoon oil, and remaining ¼ teaspoon pepper.
- Brush rimmed baking sheet with remaining 1 tablespoon oil. Press and roll dough into 15 by 11-inch rectangle on lightly floured counter. Transfer dough to prepared sheet. Spread garlic oil over dough. Layer spinach over pizza. Sprinkle with Pecorino, followed by mozzarella. Scatter shrimp over cheese.
- Bake until edges and underside of crust are well browned and shrimp are cooked through, 12 to 16 minutes, rotating sheet halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes. Serve with extra pepper flakes.
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