06 Oct Shrimp Alfredo Flatbread with spicy Arugula
(serves 1) prep time 45min
- Shrimp (61-70) 4 oz (packaged cooked )
- Cayenne pepper 1 tsp
- Black peppercorn 1 tsp
- Salt 1 tsp
- Lime juice fresh ó tbsp
- Onion powder 1 tsp
- Oregano fresh 1 tbsp (chopped)
- Extra virgin olive oil 1 tbsp
- Butter (salted ) 1 tbsp
- Heavy cream cup
- Garlic chopped 1 tbsp
- Parmesan cheese grated ó cup
- Parsley chopped 1 tbsp
- Onion chopped 1 tbsp
- Fresh basil chopped 1 tbsp
- Dry Yeast 1.5 tsp
- White sugar ó tsp
- Warm water ó cup
- All purpose four 1 cup plus 2 tbsp
- Olive oil 1 tbsp
- Salt 1/2 tsp
In a small bowl add all ingredients mix thoroughly set aside allow marinating for 10mins.
In hot sauce pot add butter, garlic, onion and allow cooking for 1 minute. Add heavy cream and bring to a boil. Stir in parsley, basil, and parmesan cheese.
Preheat oven to 375 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread Alfredo evenly on rolled dough. Add shrimp and top with parmesan cheese.
Place in preheated oven and bake for 15 to 20 minutes. Remove from oven and top with spicy arugula
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