One of my favorite pizzas served at CPK is the shrimp scampi pizza. There's no red sauce and its super garlicky. I decided to try out my own version of the recipe using yet another unusual dough replacement - store-bought Naan (Indian pizza!). Now I firmly believe that nothing is better than good, homemade pizza dough, but sometimes I just don't have the time or energy for the kneading, rising, flouring and stretching that it requires. I've found that packages of Naan are a great easy replacement. They're perfectly portioned, thin, and much closer to what pizza dough should be than an English muffin or big hunk of bread. But let's not call them pizza - how about flatbread?
A note about shrimp - harvesting of shrimp can cause huge environmental damage. Huge nets trawl the oceans and bays for shrimp. They scoop up whatever lies in their path, and anything that is picked up besides shrimp (fish, turtles and other marine life) is thrown back into the ocean dead. It causes great disruption to the delicate underwater ecosystem. Farmed shrimp - particularly in Asian countries - produces huge amounts of waste and fertilizers that run back into the waterways, so its really not a better option. Your best bet? Wild pink shrimp from Oregon, where they use bycatch reduction devices to limit what they pick up. Hard to find, but worth it. And if its impossible for you to find, the next best choice is U.S. farmed shrimp. Most U.S. shrimp is farmed inland in closed tanks, so it reduces the waste going back into the oceans. Check out the Monterey Bay Aquarium's Seafood Watch for more information on sustainable seafood.
Shrimp Scampi Flatbread
2 pieces packaged Naan (I used whole wheat)
3 oz. fresh mozzarella (preferably buffalo), thinly sliced
2 Tbl olive oil
1 large shallot, halved and thinly sliced
4 cloves garlic, finely chopped
8 oz. shrimp, peeled, deveined, and patted dry
juice of half a lemon
1/2 cup white wine
salt and pepper
1/2 Tbl unsalted butter
- Preheat oven to 500º
- In a large saute pan, heat oil over medium-low heat. Add shallots and cook, stirring occaisionally, until lightly golden and carmelized, about 15 minutes.
- Meanwhile, spread mozzarella evenly over each Naan. Place on baking sheet and cook in oven until cheese is melted and bubbly. Remove from oven and set aside.
- When shallots are carmelized, add garlic to pan and turn heat up to medium. Saute another minute.
- Add shrimp and cook about a minute until shrimp just starts to turn pink. Add lemon juice and white wine, and season with salt and pepper. Simmer until liquid is mostly reduced.
- Add butter to pan and stir until melted, then remove from heat.
- Divide shrimp mixture evenly over each Naan. Return to oven and heat another 2 - 3 minutes. Remove from oven and let stand a few minutes before cutting into quarters.