Weekend Recipe: Shrimp and Bacon Pizza | KCET
Weekend Recipe: Shrimp and Bacon Pizza
Pizza is like a blank edible canvas, where you can get creative with the toppings. Shrimp and bacon pizza from the folks at America's Test Kitchen might not be pushing the boundaries like Picasso exhibiting his first cubist painting, but changing up pizza ingredients is fun (and certainly tastes a whole lot better than eating a work of art).
Need a homemade pizza dough for this recipe? Take your pick of whole wheat, gluten free, or thin crust. You can even make all three and throw a pizza party (just adjust the shrimp and bacon quantities accordingly)!
Shrimp and Bacon Pizza
Cook the bacon only partway in the skillet or it will overcook in the oven. Dry the shrimp thoroughly before combining them with the other ingredients.
1/4 cup extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
12 ounces peeled and deveined jumbo shrimp (16 to 20 per pound), cut into 3/4-inch pieces
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound pizza dough
6 (1 1/2 cups) ounces mozzarella cheese, shredded
2 tablespoons minced fresh chives
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 2 tablespoons oil. Cook bacon in 10-inch nonstick skillet over medium-high heat until partially cooked through, about 3 minutes; transfer to paper towel-lined plate. Pat shrimp dry with paper towels and toss with onion, garlic, salt, pepper, and remaining 2 tablespoons oil.
On lightly floured counter, roll dough into 16 by 9-inch oval (about 1/4 inch thick) and transfer to prepared sheet. Sprinkle mozzarella over dough. Spread shrimp mixture over cheese and top with bacon. Bake until shrimp are cooked through and crust is browned, about 13 minutes. Sprinkle with chives and let cool for 5 minutes. Serve.
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