Ending Summer With a Banger | On Deck
 
Ending Summer With a Banger | On Deck Recipe Type : Pizza Author: Chris Decker
Ingredients
  • ½ fennel bulb (finely diced)
  • ½ white onion (finely diced)
  • 1 ear white sweet corn (shucked and sautéed)
  • 3 ounces Nduja
  • 3 ounces clam juice
  • 6 16/20-count shrimp
  • 3 marble potatoes (boiled)
  • 1 tablespoon crème fraiche
  • 3 ounces dry white wine
  • 3 ounces of whole milk mozzarella
  • 1 ounce smoked mozzarella
  • Orange zest
  • Scallion
Instructions
  1. Heat a sauté pan on medium heat and add some olive oil. Sauté shrimp until they start to turn pink on one side, then flip.
  2. Repeat on other side; try to undercook by a minute or so, as they will fully cook when added to pizza to bake.
  3. Once shrimp are done, turn down flame to low and remove shrimp from pan.
  4. Add diced onion and fennel, and sauté until vegetables start to soften.
  5. Add white wine to deglaze pan and boil off for 2-3 minutes. Add Nduja and melt into onion/fennel mixture.
  6. When the Nduja is fully incorporated, take off heat and stir in crème fraiche. Set sauce aside.
  7. Cut shrimp in half down the back, giving you two full-size pieces of shrimp. Set aside.
  8. Stretch pizza dough to desired size and add whole-milk mozzarella and smoked mozzarella.
  9. Top with shrimp, sautéed corn and smashed potato pieces.
  10. Spoon the onion/fennel/Nduja sauce on top and bake pizza at 550 F for 8-10 minutes.
  11. When pizza is finished, top it with olive oil, fennel fronds, orange zest and scallion.
Recipe by Pizza Today at https://pizzatoday.com/recipe/ending-summer-with-a-banger-on-deck/614568