Shrimp Saltimbocca Pizza
- 6½ ounces medium to large raw, deveined and thawed shrimp (21/25 shrimp per pound, approximately 12 shrimp)
- 6 to 8 slices of prosciutto di Parma, sliced thin
- 12 medium sage leaves
- 1½ tablespoons extra virgin olive oil
- Tear or cut each prosciutto di Parma ham slice lengthwise down the center, fold the slices in half lengthwise and place each sage leaf on the bottom of the slice.
- Wrap around each shrimp and insert a small toothpick diagonally into the shrimp to facilitate each side to be able to lay flat in a pan.
- Fry the shrimp in the oil on medium high heat turning every minute until the shrimp start becoming opaque and the ham darkens a bit.
- Take each toothpick out and cook for another 3 minutes being reminded that these will cook again on the pizza.
- When the ham is medium dark and the shrimp are just starting to brown on edges, turn off the heat and reserve.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/shrimp-saltimbocca-pizza
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