I think pizza is one of those perfect foods. (Along with noodles, potatoes and bread. I’m a carb fiend, what can I say…) I’m pretty sure I could eat pizza every day, especially since it lends itself so nicely to variation/experimentation. I topped this no-knead beauty with some Vietnamese caramelized shrimp because I’m still on the shrimp on pizza train.
If you’re one of those people who don’t like prawns/shrimp, you should try them caramelized. They’re sweet, spicy, sticky and finger licking good! I cooked these shrimp with their shells on, which is typical when cooking Asian dishes. I actually don’t mind eating the shells (when they’re thin, that is), especially if they’ve been crisped up. That being said, I know there are a lot of people out there who would find that disturbing, so by all means, peel your shrimp before you cook it.
It’s so funny how foods you grow up with (shell-on-shrimp, rice for breakfast, dried pork fluff sandwiches) seem the norm as a child. Then the moment comes when you go to school, bring out your lunch of congee, salt and peppery shrimp and pork floss buns and realize just how untransferable certain food items may be. These days, shell-on-shrimp, congee and pork fluff buns are pretty standard – especially in cities with a big Asian population. But back in the day, boy, did I get some weird looks. Do you guys have any foods you absolutely love from childhood that were deemed strange back then but are totally normal now?
Caramelized Shrimp Pizza Recipe
makes 1 pizza
- 1 tablespoon sugar
- 1 tablespoon water
- 1 cup peeled shrimp (about 20 or so, you’ll end up with some extra for snacking on while your pizza is baking)
- 1 shallot, sliced
- 1 clove garlic, sliced
- 1 Thai chili, sliced
- 1/2 tablespoon fish sauce
- 1 ball no-knead pizza dough
- 1/2 cup shredded mozzarella
- 1/4 cup parmesan
- chopped cilantro
Arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°.
In a non-stick pan, combine the sugar and water over medium to medium-high heat. It will take a little while, but be patient, the water will boil down and will be come golden brown. When it’s super bubbly and just slightly caramel colored, add the shrimp, shallot, garlic, chili, and fish sauce. Turn the heat down to medium. Stir to coat and cook shrimp until firm and cooked through. By the time the shrimp are done cooking, the sauce will have cooked down into a sticky, sweet, spicy sauce that will cling to each shrimp. Remove the pan from the heat and let rest while you stretch your dough.
Gently shape dough into a rectangle on an oiled baking sheet. Spread on the shredded mozzarella and sprinkle on the parmesan. Top with the caramelized shrimp. Bake pizza until bottom of crust is crisp and top is blistered, about 12-14 minutes. Finish with fresh cilantro, slice and enjoy!
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