Grilled Scampi Pizza
 
1   12inch baked cheese pizza crust (i.e.Boboli)
4 Tbsp  olive oil
1/4 cup  butter
1 large  garlic clove -- minced
10 oz.  large shrimp (uncooked) -- peeled and deveined
2 Tbsp  dry white wine
1 Tbsp  fresh parsley -- chopped
2 medium  tomatoes (about 10 ounces) -- seeded and chopped
2 Tbsp  leek (use white and pale green parts only) -- chopped
2 Tbsp  green onion -- chopped
1 Tbsp  fresh chives -- chopped
1/4 cup  sharp white cheddar cheese (approx 2 oz) -- shredded
1/4 cup  mozzarella cheese (about 2 oz.) -- shredded
1/4 cup  Parmesan cheese (about 1 oz.) -- freshly shredded
 
Prepare barbecue (medium high) or preheat broiler. Brush top of crust 
with 1 tablespoon olive oil. Grill or broil crust, oiled side toward 
heat, until brown spots appear, rotating frequently, about 1 minute. 
Brush bottom of crust with 1 tablespoon olive oil. Turn crust over and 
grill until beginning to crisp, about 1 minute. Transfer crust to baking 
sheet. Preheat oven to 425 degrees. Melt butter in heavy large skillet 
over medium-high heat. Add garlic and stir 30 seconds. Add shrimp and 
saute for one minute. Add wine and parsley and cook until shrimp are 
almost cooked through, stirring occasionally, about one minute. Using 
slotted spoon, transfer shrimp to large bowl. Boil cooking liquid for 30 
seconds and pour over shrimp. Mix tomatoes, leek, green onion, and chives 
in medium bowl. Stir in remaining 2 tablespoons of oil. Season with salt 
and pepper. Spoon vegetable mixture over crust. Top with shrimp and any 
juices. Sprinkle cheeses over all. Bake pizza until cheeses melt and 
shrimp are cooked through, about 7 minutes. Cut into wedges and serve. 
Porthole Restaurant in Lynn, Massachusetts/ BonAppetit 
 
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(ID: 81375) Mirror: rec.food.recipes: Sun, Jun 23, 2002


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