Shrimp Scampi Flatbread Pizza
This Shrimp Scampi Flatbread Pizza is so quick and easy to make. Enjoy all of the amazing flavors of this classic dish on a pizza.
Servings: 4
Calories: 396kcal
Equipment
- small skillet
Ingredients
Shrimp
- 1 pound medium shrimp shelled and deveined
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ground black pepper
Scampi Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves of garlic minced
- 1 pinch red pepper flakes
- 1 lemon zest and juice
- ¼ cup white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Pizza
- 4 pieces of flatbread
- ¼ cup red onion chopped
- 1 cup mozzarella shredded
- ½ cup parmesan grated
- chopped fresh parsley for garnish
Instructions
- Pat the 1 pound medium shrimp dry and toss in the 1 tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon baking soda, and a few grinds of fresh black pepper. Chill in the refrigerator for at least 15 minutes and up to one hour.
- Preheat the oven to 450°F (180°C).
- In a small skillet over medium heat, cook the 2 tablespoons butter and 2 tablespoons olive oil until the butter has melted and is bubbly. Add the 4 cloves of garlic and cook for 1-2 minutes. Add the 1 pinch red pepper flakes and cook for an additional 30 seconds.
- Add the lemon zest, lemon juice, ¼ cup white wine, 1 teaspoon dried oregano, and 1 teaspoon dried parsley. Cook until the liquid has reduced in half.
- Place the 4 pieces of flatbread on a metal baking sheet and brush with the scampi sauce. Top with shrimp and ¼ cup red onion. Sprinkle evenly with the 1 cup mozzarella and ½ cup parmesan.
- Bake for 8 to 10 minutes until the shrimp is pink and opaque and the cheese has melted. Rotate the pan for even cooking
- Garnish with chopped fresh parsley and let the pizzas cool for a few minutes before cutting.
Notes
The most time-consuming part of making this pizza is peeling the shrimp. To save time, purchase raw pre-peeled shrimp.
You can also use large or jumbo-sized shrimp. Slice them in half before placing them on the pizza so that they are thinner and will still cook quickly.
If you don't like shrimp, try substituting chicken. The chicken should be cooked before being added to the flatbread pizza.
For a vegetarian version substitute the shrimp with grilled zucchini, bell peppers, artichokes, eggplant, and/or summer squash.
Fresh herbs can be substituted for dried herbs. Increase the quantities to 1 tablespoon each.
For easier cutting, allow the pizzas to cool for a few minutes before cutting.
Storage: Refrigerate leftovers in an airtight container for 2-3 days.
Nutrition
Serving: 1 | Calories: 396kcal | Carbohydrates: 6g | Protein: 34g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 228mg | Sodium: 778mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 16mg | Calcium: 389mg | Iron: 1mg
