Ingredients
1mediumpizza dough,homemade, or store bought
¼cupolive oil,(4 tbsp) divided
1lblarge shrimp,uncooked, peeled, deveined
pinch of salt and black pepper
5garlic cloves,minced
1medium onion,thinly sliced
1cupdry white wine,or red wine
2cupsgrape tomatoes,halved
1tspred pepper flakes,crushed
¼tsporegano,dried
2cupsmozzarella cheese,shredded
½cupfresh basil,chopped
Parmesan cheese,grated
Preparation
Preheat the oven (and baking stone if using) to 425 degrees F.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet.
Saute for 1 minute, then flip shrimp and saute until the shrimp is just seared on both sides. Remove and transfer shrimp to a separate plate.
Add an additional 2 tablespoon of oil to the skillet. Add the onions and saute for another 5 minutes, or until translucent. Add garlic and saute for one minute.
Add wine, and deglaze pan for 1 minute. Then add the tomatoes, crushed red pepper, and oregano.
Reduce the heat to medium-low, and let simmer and reduce for 10 to 15 minutes, stirring occasionally. Remove from heat and set aside.
Meanwhile, brush or mist the top of the pizza crust with the remaining 1 tablespoon of oil.
Sprinkle about half of the mozzarella cheese evenly over the top of the pizza, leaving a 1-inch border. Then evenly spread the tomato mixture on top of the cheese.
Add the shrimp in an even layer, and then cover with the remaining mozzarella.
Bake for about 10 to 12 minutes, or until the dough has risen and cheese is melted. Remove and garnish with chopped fresh basil and Parmesan cheese.
Serve immediately.
