Ingredients
The following ingredients have 4 Servings
- Cornmeal, (for sprinkling on pan)
- 3 Tbsp unsalted butter
- 1 Tbsp olive oil
- 4 cloves garlic, (minced)
- 1/2 tsp red hot pepper flakes
- 1 lb extra large shrimp, (peeled and deveined with tails removed)
- 1/4 cup fresh lemon juice
- 1/3 cup dry white wine ((can substitute with low-sodium or sodium-free chicken broth))
- 1/4 cup chopped parsley, (plus more for topping)
- Whole wheat dough ((1/3 of recipe below or store-bought))
- 1/3 cup crumbled feta cheese
- 1/2 oz. shaved parmesan cheese
- 1/2 Tbsp active dry yeast
- 1 3/4 cup lukewarm water
- 1/2 Tbsp salt
- 1 Tbsp honey
- 1 Tbsp extra virgin olive oil
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
Instruction
- Preheat oven to 450 degrees. Cover a round 12-inch pan in foil and lightly sprinkle with cornmeal (this will help prevent sticking when you cook your pizza).
- Melt butter and olive oil in a large skillet over medium heat. Add garlic and let cook for about 1-2 minutes. Add in red pepper flakes and cook for 30 more seconds.
- Add shrimp to the skillet in an even layer and season with a little salt and pepper. When shrimp start turning pink (about 2 minutes), flip and cook another minute or so on the other side. When cooked through, remove shrimp to a bowl and set aside.
- Add lemon juice and wine to skillet and sprinkle in parsley. Let sauce cook for a few minutes to reduce a bit.
- On a lightly floured surface, roll dough out into a thin 12-inch round. Transfer round prepared pan. Brush dough lightly with lemon/parsley reduction.
- Sprinkle feta cheese and parmesan over the pizza and top with the shrimp.
- Bake for about 15 minutes until crust starts to brown and cheese is melting. Top with additional chopped parsley, slice, and serve.
