As predicted, every pizza joint in my area is suddenly a fish fry too! After Easter, the Friday fish fry specials will gradually fade away, but for anyone who abstains from meat on Fridays during this time of the year, your local pizza shop is probably your one-stop-shop for Friday takeout!
If you’re feeling like something other than pizza, fried haddock or frozen fish sticks, I’ve got a few ideas for you. For starters, I’ve got a new recipe for a shrimp scampi flatbread pizza. We’ll start with a basic shrimp scampi, which will drizzle over individual flatbread crusts, and bake with a bit of asiago and mozzarella cheese. Garlic-flavored naan (Indian flatbread) makes an especially tasty crust for this pizza. Many supermarkets now carry prepared naan, either fresh in the bread or international section or frozen. If you can’t get your hands on flatbread or naan, a thin prepared pizza crust would do the trick.
For the purpose of this pizza, small salad shrimp (the kind you can typically find cooked and frozen) work perfectly. If you’d like to use this scampi recipe for serving over rice or pasta, substitute the salad shrimp for larger, fresh shrimp and allow them to cook in the buttery garlic sauce.
Shrimp Scampi Flatbread Pizza
- 4 flatbreads, Indian naan, or a thin-crust pizza shell
- 6 Tablespoons butter
- 1 shallot, finely diced
- 1 head of garlic, cloves peeled and thinly sliced
- 1/4 cup white wine
- 1 Tablespoon lemon juice
- 2 cups cooked salad-sized shrimp, defrosted
- Crushed red pepper
- 2-3 Tablespoons fresh parsley, chopped
- 1 cup asiago cheese, shredded
- 2 cups mozzarella cheese, shredded
Preheat oven to 400 degrees. Melt butter in a pan over medium heat. Add the shallots and garlic. Cook for about 5 minutes, until the garlic just begins to turn a golden brown. Lower the heat, if necessary, to prevent burning. Add the white wine and lemon juice. Simmer for about 5 minutes. Add the shrimp and gently simmer until heated through. Season with crushed red pepper and salt, as desired. Stir in the fresh parsley. Allow the scampi mixture to cool slightly.
To assemble the pizzas, place the flatbreads or naan onto baking sheets. Sprinkle approximately 1/4 cup asiago cheese over each flatbread or naan. Spoon some of the shrimp mixture, with a small amount of the buttery sauce, over the cheese. To prevent your pizza from becoming soggy, do not use too much of the sauce. A light drizzle around the pizza will be perfect. Sprinkle about 1/2 cup mozzarella cheese over the top of each pizza. Bake for about 12 minutes.
Makes 4 Individual Flatbread Pizzas
Looking for a few other meat-free dinner options? Check out these previously posted Gourmand Mom recipes:
Pan-Fried Tilapia with Grapefruit and Shaved Leeks
Coconut Crusted Tilapia with Tropical Fruit Salsa
Roasted Beets and Goat Cheese in a Citrus-Honey Vinaigrette
Cinnamon Apple and Brie Quesadillas
Broiled Halibut with Olives, Sun-dried Tomatoes, and Capers
Tropical Fish Tacos with Spicy Mango Salsa and Coconut Rice
Salmon Burgers with Horseradish Sauce
Heirloom Tomatoes and Fresh Mozzarella
Chilled Avocado Soup and Crab Cakes with Chipotle Remoulade
Buttermilk Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce
Shrimp and Asparagus in a Lemony Basic Alfredo Sauce