Courses: Pizza

Corn and Zucchini Pizza

Corn and Zucchini Pizza

I swear I think we ate pizza all weekend long. This is not a bad thing, trust me. I think we had thrown in a couple of frozen pizzas on Saturday night, and I ended up eating leftover frozen pizza from a few batches back […]

Puttanesca Pizza

Puttanesca Pizza

Pizza is a big deal in my house. I honestly do not remember the last time I threw a frozen pizza in the oven, maybe it was weeks ago for a quick dinner for my kids, but typically I am making my own dough and […]

Shrimp Scampi Pizza

Shrimp Scampi Pizza

This past weekend was one of those special days for many people. Yes, it was Valentine’s day, and it was that time of year when it seemed as though every male was in a panic mode around 5:00 p.m. on that Friday, hustling to purchase a card, and a bunch of red roses. It’s sad to say the least. I say that only for the fact that the thought only occurs once a year for many people. I often joke with my wife that she gets Valentine’s day, every day, as I am the one cooking, and cleaning up the dishes, every. Single. Day. Plus I’m funny, at least in my book.

Kidding aside, I’m game when it comes to that special day, and as we both my wife and I agreed that we were not going to do much, I decided to add a special touch to the evening, not just for my wife, but also for my kids.

Shrimp Scampi Pizza Recipe

I decided to buy some chocolates for my wife, as well as purchase a handful of purple iris’s, and well, make a crab and shrimp boil for the family.  Crab clusters, along with shrimp, corn, and potatoes, were the center piece of the dinner table, and it is always a great time watching the kids dig in. With that said, I had made plenty of clarified garlic butter for dipping, and I had plenty left over. That’s when it sparked an idea, only to reuse the butter and poach some shrimp in it to be used in a shrimp scampi pizza. Yes, a shrimp scampi pizza that was to die for.

Let’s get started.

Ingredients:

  • 1/2 batch of your favorite pizza dough
  • 12-15 shrimp, peeled and deveined
  • 1/2 stick of unsalted butter
  • 2 cloves garlic, grated
  • 1/2 tsp red chili flakes
  • 1/4 cup of white wine
  • 2 tbsp Italian flat leaf parsley, roughly chopped
  • 2 cups of mozzarella cheese, shredded

Set your oven rack, closet to the top of the oven, and preheat your oven, and pizza stone (if you have one) to 500 degrees. Let the oven preheat until you prepare all of the remaining items.

To a small pot, add the butter, and let this melt. Skim any of the foam off of the top and discard. If you want to strain the butter into a fine mesh sieve, you can go that route, but for this recipe, any of the solid fats that might remain are fine. Reduce the heat to low, and add the garlic, chili flakes, wine, and shrimp.

Poach the shrimp just until the become opaque, about 5 minutes on low heat.

How to make a shrimp scampi pizza

Stretch out your pizza dough for about a 14 inch pizza. Once stretched, remove the stone from the oven and carefully place the dough on top.

Add the cheese, the place the shrimp on top of the pizza. Drizzle with a few tablespoons of the garlic butter. Place the stone back into the oven, and cook for about 15 minutes, or until the pizza dough is golden, and everything is cooked through.

Remove the pizza from the oven and place onto a wired rack. Let the pizza cool for about 5 minutes, then shower with the parsley. Slice and serve.

Shrimp Scampi Pizza

I ended up making this pizza only because I had that leftover butter, well, not only that, but my wife (and I for that matter) really loves shrimp scampi. As I would normally eat this with some pasta, or just the shrimp by itself, this pizza was incredible to say the least.

I served my wife the first piece, and I heard her from afar talking to herself with food ‘umms and ahhs’, that I knew this was going to be great. The smell of the garlic buttered shrimp, with that white wine was apparent right off of the bat, and believe it or not, the cheese just held things together and did not interfere much with the shrimp. I know I say this from time to time, but this pizza was really, really good.

Shrimp Scampi Pizza
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ batch of your favorite pizza dough
  • 12-15 shrimp, peeled and deveined
  • ½ stick of unsalted butter
  • 2 cloves garlic, grated
  • ½ tsp red chili flakes
  • ¼ cup of white wine
  • 2 tbsp Italian flat leaf parsley, roughly chopped
  • 2 cups of mozzarella cheese, shredded
Instructions
  1. Set your oven rack, closet to the top of the oven, and preheat your oven, and pizza stone (if you have one) to 500 degrees. Let the oven preheat until you prepare all of the remaining items.
  2. To a small pot, add the butter, and let this melt. Skim any of the foam off of the top and discard. If you want to strain the butter into a fine mesh sieve, you can go that route, but for this recipe, any of the solid fats that might remain are fine. Reduce the heat to low, and add the garlic, chili flakes, wine, and shrimp.
  3. Poach the shrimp just until the become opaque, about 5 minutes on low heat.
  4. Stretch out your pizza dough for about a 14 inch pizza. Once stretched, remove the stone from the oven and carefully place the dough on top.
  5. Add the cheese, the place the shrimp on top of the pizza. Drizzle with a few tablespoons of the garlic butter. Place the stone back into the oven, and cook for about 15 minutes, or until the pizza dough is golden, and everything is cooked through.
  6. Remove the pizza from the oven and place onto a wired rack. Let the pizza cool for about 5 minutes, then shower with the parsley. Slice and serve.
  7. I ended up making this pizza only because I had that leftover butter, well, not only that, but my wife (and I for that matter) really loves shrimp scampi. As I would normally eat this with some pasta, or just the shrimp by itself, this pizza was incredible to say the least.

 

Mushroom French Bread Pizza

Mushroom French Bread Pizza

Lately I fell in love with this cauliflower and green olive pizza, that in all honesty, I could not stop thinking about it. It was addicting, and truly a wonderful combination of flavors. With that said, I was all out of cauliflower, and could not […]

Pizza Al Pastor

Pizza Al Pastor

Or I suppose you can call this one Al Pastor Pizza, however you decide, I will be fine with it. Did I ever tell you I am a sucker when it comes to tacos al pastor? I’m such a fan of the flavors of al […]

Wisconsin Bratwurst Pizza

Wisconsin Bratwurst Pizza

Wisconsin is known for a lot of great things. If you are not familiar with the state of Wisconsin, well, let me just say that it is beautiful. Great state parks, the great lakes, awesome summer festivals, the “Fonz“, Laverne and Shirley, cheese, beer, and let us not forget, brats.  That’s right, brats. The infamous bratwurst. You see the brat is a very common tailgating sausage, as well as the standard when it comes to grilling out. The brat screams summertime, and with that said, I figured I would make some brats for dinner, not realizing that I would take it as far as making a pizza out of them.

Wisconsin Bratwurst Pizza

I wanted to make brats because my middle child loves them, and that is simply why I made them. My other two kids are not a big fan of the bratwurst yet, but I knew that these would feed him throughout the week should he desire to warm them up for lunch. Yes, he loves them that much. In Wisconsin, it is also a bit traditional to precook the brats in beer and onion before finishing them off on the grill. Yes, beer.

So this pizza not only has great beer and brats from Wisconsin, but it also has an awesome cheddar cheese beer sauce to boot. Do I have your attention?

Let’s get started.

Ingredients for the pizza dough: (Makes 2 pizzas):

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 tsp plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Ingredients for the Wisconsin Bratwurst Pizza: (Makes 1 pizza)

  • 1 cup of pizza sauce
  • 1 portion of pizza dough, stretched
  • 2 cups of shredded Mozzarella cheese
  • 2 Johnsonville bratwurst, cooked, sliced
  • 12 oz pilser beer
  • 1 onion, thinly sliced
  • 1/2 cup of cheddar cheese beer sauce
  • chives, finely chopped (optional)

Ingredients for Cheddar Cheese Beer Sauce:

  • 12 ounces of light beer
  • 1 1/2 cups of shredded cheddar cheese
  • 2 tbsp all-purpose flour
  • pinch of salt
  • pinch of cracked black pepper

To make the cheddar cheese beer sauce, add the beer to a sauce pan. Bring it to a boil. Toss the flour with the cheese. Once the beer is boiling, add the cheese and flour mixture, dial down the heat, and stir constantly. Toss in some salt and pepper. Stir, and add to a serving bowl.

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours. You can do this ahead of time as well, and place in an oiled container, big enough to house the dough, and place in the refrigerator overnight.

How to make a Wisconsin Bratwurst Pizza

Add the brats to  medium sized pot. Toss in half of the sliced onions and then entire beer, and bring this to a simmer, cooking for about 25 minutes. Remove two brats, and slice into about 1/2 inch rounds. Set aside.

Preheat your oven to 500 degrees, and place your pizza stone, or sheet pan in the oven to preheat. Once preheated, let the stone stay in the oven for about 10 minutes to get nice and hot.

Once the dough has risen, divide into two portions. With one of the portions, add some flour to a large pastry board, and take that portion of the dough, and form into a large enough piece to place onto your pizza stone.

Place the dough on the preheated stone, then add the pizza sauce, making sure you get a nice, thin coating around the entire pizza dough.

Top with the shredded mozzarella cheese, then scatter half of the thinly sliced onions on top of the cheese. Place the sliced brats onto the pizza, then drizzle the cheddar cheese beer sauce on top of the pizza.

Wisconsin Bratwurst Pizza

Place into the preheated oven and cook for about 25 minutes, or until the cheese is nice and bubbly and the crust is a dark golden color.

Remove from the oven and place onto a pizza sheet, shower the pizza with the chives, and let the pizza rest for about 10 minutes before slicing into it.

OK, the result is truly an awesome pizza. At first glance one might think it is just a sausage pizza, but then you get that awesome aroma from the beer brat. Biting into it yields everything you would want in a great brat, and then the onion, and that cheddar cheese beer sauce that melts right into the pizza, need I say more!? This pizza is a real winner, and I am glad that I can introduce you to some of the fine things that Wisconsin has to offer. I hope you enjoy!

Wisconsin Bratwurst Pizza
Author: 
Recipe type: Pizza
Cuisine: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A great Wisconsin pizza that uses bratwurst cooked in beer and onions and topped with a cheddar cheese beer sauce.
Ingredients
  • Ingredients for the pizza dough: (Makes 2 pizzas):
  • 3¾ cup of bread flour
  • 2½ tsp active dry yeast
  • ¾ tsp table salt
  • ¾ plus a pinch of sugar
  • 1⅓ cups of room temperature water
  • Ingredients for the Wisconsin Bratwurst Pizza: (Makes 1 pizza)
  • 1 cup of pizza sauce
  • 1 portion of pizza dough, stretched
  • 2 cups of shredded Mozzarella cheese
  • 2 Johnsonville bratwurst, cooked, sliced
  • 12 oz pilser beer
  • 1 onion, thinly sliced
  • ½ cup of cheddar cheese beer sauce
  • chives, finely chopped (optional)
  • Ingredients for Cheddar Cheese Beer Sauce:
  • 12 ounces of light beer
  • 1½ cups of shredded cheddar cheese
  • 2 tbsp all-purpose flour
  • pinch of salt
  • pinch of cracked black pepper
Instructions
  1. To make the cheddar cheese beer sauce, add the beer to a sauce pan. Bring it to a boil. Toss the flour with the cheese. Once the beer is boiling, add the cheese and flour mixture, dial down the heat, and stir constantly. Toss in some salt and pepper. Stir, and add to a serving bowl.
  2. Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours. You can do this ahead of time as well, and place in an oiled container, big enough to house the dough, and place in the refrigerator overnight.
  3. Add the brats to medium sized pot. Toss in half of the sliced onions and then entire beer, and bring this to a simmer, cooking for about 25 minutes. Remove two brats, and slice into about ½ inch rounds. Set aside.
  4. Preheat your oven to 500 degrees, and place your pizza stone, or sheet pan in the oven to preheat. Once preheated, let the stone stay in the oven for about 10 minutes to get nice and hot.
  5. Once the dough has risen, divide into two portions. With one of the portions, add some flour to a large pastry board, and take that portion of the dough, and form into a large enough piece to place onto your pizza stone.
  6. Place the dough on the preheated stone, then add the pizza sauce, making sure you get a nice, thin coating around the entire pizza dough.
  7. Top with the shredded mozzarella cheese, then scatter half of the thinly sliced onions on top of the cheese. Place the sliced brats onto the pizza, then drizzle the cheddar cheese beer sauce on top of the pizza.
  8. Place into the preheated oven and cook for about 25 minutes, or until the cheese is nice and bubbly and the crust is a dark golden color.
  9. Remove from the oven and place onto a pizza sheet, shower the pizza with the chives, and let the pizza rest for about 10 minutes before slicing into it.
  10. OK, the result is truly an awesome pizza. At first glance one might think it is just a sausage pizza, but then you get that awesome aroma from the beer brat. Biting into it yields everything you would want in a great brat, and then the onion, and that cheddar cheese beer sauce that melts right into the pizza, need I say more!? This pizza is a real winner, and I am glad that I can introduce you to some of the fine things that Wisconsin has to offer. I hope you enjoy!