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1
Set your oven rack close to the top of the oven.
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2
Preheat your oven and the pizza stone (if you have one) to 500 F. Let the oven and pizza stone preheat until you prepare all of the remaining items.
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3
Into a small pot over medium heat, add the butter and let this melt.
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4
Skim off any foam from the top and discard.
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5
If you want to strain the butter into a bowl through a fine mesh sieve, you can go that route.
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6
But for this recipe, any of the solid fats that might remain are fine.
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7
Reduce the heat to low, and add the garlic, chili flakes, wine and shrimp.
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8
Poach the shrimp just until they become opaque, about 5 minutes on low heat.
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9
Stretch out your pizza dough so that its roughly a 14 inch pizza size.
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10
Once stretched, remove the stone from the oven and carefully place the dough on top.
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11
Add the cheese, the place the shrimp on top of the pizza.
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12
Drizzle with a few tablespoons of the garlic butter.
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13
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.
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14
Remove the pizza from the oven and place onto a wire rack.
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15
Let the pizza cool for about 5 minutes, then shower with the parsley.
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16
Slice and serve.
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17
I ended up making this pizza only because I had some leftover butter to use up.
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18
Well, not only that, but my wife (and I for that matter) really loves shrimp scampi.
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19
I would normally eat this with some pasta, or just the shrimp by itself, but I decided to go the pizza route this time.
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20
And this pizza was incredible to say the least.
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21
I served my wife the first piece and I heard her from afar talking to herself with food umms and ahhs.
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22
I knew this was going to be great.
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23
The smell of the garlic buttered shrimp, poached with that white wine was apparent right off of the bat.
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24
And the cheese just held things together and did not interfere much with the shrimp.
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25
I know I say this from time to time, but this pizza was really, really good.
