Shrimp Scampi Deep Dish Pizza

Yesterday was National Shrimp Scampi Day which = yum! And I was eager to continue perfecting my deep dish pizza crust. So it was a great time to make Shrimp Scampi Deep Dish Pizza.

Making Shrimp Scampi Deep Dish Pizza on a boat

Even though this Shrimp Scampi Deep Dish Pizza recipe takes about two hours, most of that is passive while the dough rises and the pizza cooks.

I’m learning with making pizza dough is patience and careful measuring and adhering to instructions. These are not among my strengths but with perseverance and a glass of wine (another bonus  of this recipe is the leftover wine!), the pizza crust turned out great!

I try to buy shrimp sized 31/40 – or about bite sized. Any larger and they are hard to eat in pizza form. And why spend the time cutting them in half when you can just buy them the right size?

When sautéing the shrimp, I take it out of the pan while it is slightly pink. The shrimp will finish cooking in the oven and this keeps it from being over cooked – which nobody wants!

And the final tip – make sure your oven is hot and your pan is well oiled. That is the key to a crispy crust and gooey cheese.

Boat Tested and Tasted!

This Shrimp Scampi Deep Dish Pizza was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Shrimp Scampi Deep Dish Pizza

Scampi refers to shrimp served in garlic butter and dry white wine with bread, or over pasta or rice. So why not pizza? And specifically deep dish pizza? This is a decadent dish that is great for special dinners and easy enough for a Tuesday!

  • 1/2 cup warm water (*Do not use hot water or it will kill the yeast and your dough will not rise.)
  • 1 1/8 tsp yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil (plus more for brushing bowl, dough ball, pan and crust)
  • 1/2 tsp salt
  • 1 1/2 cups all purpose flour
  • 1 tbsp garlic powder
  • 1/2 tbsp dried oregano

Pizza Toppings

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic – minced
  • 1/4 cup white wine – Sauvignon Blanc is particularly good
  • 1 lemon – zested and juiced
  • 3/4 lb large prawns – 31-40 count – peeled & deveined
  • 2 cups mozzarella cheese (cubed)
  • 1/4 cup grated Parmesan cheese
  • 3/4 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 2 large handfuls fresh spinach

MAKE THE PIZZA DOUGH

  1. In the bowl of a mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast and sugar. Let stand until foamy, about 5 minutes.
  2. Add the flour.
  3. Add the oil, salt, garlic powder and oregano into yeast mixture.
  4. With the mixer on low, knead for about five minutes (until a dough ball forms). Transfer dough to your oiled Instant Pot liner and turn dough to coat with oil. Set to yogurt setting for 1 hour. The dough should double in size. (Or oil a large bowl, cover the dough with a towel and set in a warm, draft free spot),
  5. Once dough has risen
  6. Preheat oven to 525°F. Generously oil the bottom and sides of your pan (I use an eight inch cake pan).
  7. Punch dough down and place into very well oiled pan. Let rest for 10-15 minutes

Prep the toppings

  1. While the dough is resting, in a large skillet, melt butter and oil over medium-low heat. Add the garlic, lemon juice and lemon zest and cook for one minute.
  2. Add the wine and simmer for 2 minutes.
  3. Add shrimp and cook until slightly pink. Remove shrimp from skillet and set aside.
  4. Add spinach to skillet and cook until slightly wilted. Remove from heat.

Make the Pizza

  1. Spread spinach and garlic-lemon sauce on the pizza crust.
  2. Top with mozzarella cheese, shrimp, Parmesan cheese, Italian seasoning and red pepper flakes. Brush dough with olive oil.
  3. Place in oven and bake for 12-15 minutes.
  4. Let rest for 5-10 minutes before removing from dish and cutting. Serve immediately. And careful it’s hot!
This Shrimp Scampi Deep Dish Pizza was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Stay safe and happy cruising!

Wife on a Boat

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