Shrimp Saltimbocca Pizza
Author: Pizza Today
Recipe type: Pizza
Ingredients
- Your proprietary 12- to 14-ounce thin-crust dough formed into a
- 14-inch round on a pizza screen
- ¼ cup grated Parmigiano-Reggiano or Romano cheese
- 6 to 8 ounces fresh mozzarella
- ⅛ cup un-toasted pine nuts
- The pre-prepared shrimp saltimbocca (See recipes below.)
- Zest of 1 lemon
- 3 chopped sage leaves
Instructions
- Stretch or roll the pizza dough out to a 14-inch diameter thin crust.
- Spread the butternut squash sauce on the dough and then the Parmigiano.
- Dollop the fresh mozzarella around the pizza and spread the pine nuts across the round.
- Place into a hot deck oven at 485 F and cook for 5 minutes until the cheese has just started to melt and the crust is just browning.
- Add the shrimp around the pizza and cook for 5 to 8 minutes more until done.
- After removing pizza from the oven sprinkle the chopped sage and lemon zest around the pizza and serve.
Shrimp Prep
Shrimp Saltimbocca Pizza
Author: Pizza Today
Ingredients
- 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
Instructions
- 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.
Butternut Squash Sauce
Shrimp Saltimbocca Pizza
Author: Pizza Today
Recipe type: sauces
Ingredients
- 1 tablespoon extra-virgin olive oil
- 7 ounces of skinned, butternut squash chunks, cut into small, thin slices to facilitate quick cooking
- ¼ teaspoon powdered cinnamon
- ¼ teaspoon sugar
- ¾ cup water
- 2 sage leaves
Instructions
- Cook the small, thin chunks of squash in the oil over medium-high heat, turning frequently for 4 minutes.
- Reduce the heat to medium and add the cinnamon and sugar tossing well to incorporate. Cook for 4 more minutes and then add the water.
- Let this mix simmer to reduce the water and cook the squash (approximately 6 to 9 minutes). If the liquid dries up quickly, pull from the stove and check for doneness — if not done, add a little more water. The squash should be easy to cut and the liquid should be thick like a lite maple syrup. Take off the heat and let cool.
- When cool, place in a blender or vessel with an immersion blender and blend into a sauce the consistency of gravy. Reserve this sauce.
