Shrimp And Chorizo Pizza With Escarole And Manchego Recipes

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SHRIMP PIZZA

Provided by Food Network

Categories     main-dish

Time 55m

Yield 1 to 4 servings

Number Of Ingredients 20



Shrimp Pizza image

Steps:

  • For the vinaigrette: Whisk together the vinegar, Dijon, garlic, shallots, thyme and lemon juice in a bowl. Pour in the oil slowly, whisking until emulsified. Reserve.
  • For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve.
  • For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F.
  • Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside.
  • Place dough on a work surface. Spread escarole over the dough, then add Manchego and mozzarella. Place shrimp on the pie, leaving room so that they will not be overcrowded. Transfer the pizza to a peel, then transfer to the pizza stone.
  • Bake until the pizza and shrimp look cooked, 10 to 15 minutes.
  • Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve.

1/2 cup sherry vinegar
2 ounces Dijon mustard
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon thyme leaves, finely chopped
Juice of 2 lemons
6 ounces extra-virgin olive oil
1/2 cup extra-virgin olive oil
20 cloves garlic, sliced thinly using a mandoline
Eight U15 wild shrimp, peeled and deveined
Extra-virgin olive oil, for drizzling
Chopped fresh oregano, for sprinkling
One 250-gram pizza dough ball, stretched and ready for toppings (make or buy; I highly recommend using a Neapolitan recipe with 00 flour)
1 cup escarole
1/2 cup Manchego, grated
1/2 cup cubes fresh mozzarella
1 tablespoon capers
1 ounce Pecorino-Romano, grated
Dash crushed red pepper
Dash sea salt

TEQUILA-MARINATED SHRIMP PIZZA WITH CHORIZO, ONIONS, BELL PEPPERS, AND CILANTRO PESTO

Provided by Food Network

Categories     main-dish

Time 2h43m

Yield 1 large pizza

Number Of Ingredients 60



Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto image

Steps:

  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.

3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil

SHRIMP AND CHORIZO PIZZA WITH MANCHEGO CHEESE, TOASTED GARLIC, AND ESCAROLE

Categories     Cookies     Salad     Cheese     Garlic     Bake     Shrimp     Fall     Raw     Escarole

Yield makes one 10-inch pizza

Number Of Ingredients 9



Shrimp and Chorizo Pizza with Manchego Cheese, Toasted Garlic, and Escarole image

Steps:

  • Preheat the oven to 500°F. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
  • Put a large skillet over high heat and coat it with the oil. When the oil is hot, add the garlic and cook, stirring with a wooden spoon, for only 10 to 20 seconds, until it just begins to lightly brown. You have to keep moving the garlic around the pan so it doesn't burn; if it does, start over because nothing is worse than the flavor of burnt garlic. Quickly add the escarole and season with salt and pepper. Cook, turning the escarole over with the spoon, until it wilts, about 1 minute. Remove from the heat, turn out onto a large plate or baking sheet, and allow to cool. If the escarole looks too wet, transfer to a colander and drain in the sink.
  • To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through.
  • Dust a pizza paddle with flour (if you don't have a paddle you can use a rimless cookie sheet as a substitute) and slide it under the dough. Lightly brush the outer edge of the dough with oil to create a sheen on the surface of the crust. An important tip: take care not to get any oil on the pizza paddle or pan, or else when you try to slide the dough off , it will stick.
  • Spread the cheese evenly on the pizza, leaving about a 1/4-inch border. Distribute the shrimp and chorizo evenly over the cheese. Spread the escarole evenly over the top.
  • Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, roughly 10 minutes. Transfer to a cutting board and slice with a pizza cutter.
  • Ingredient note
  • Escarole
  • A wonderfully versatile green, escarole remains one of those vegetables that people aren't sure how to prepare. You can eat escarole raw in a salad, and I love it that way, especially with Creamy Parsley Dressing (page 87), but it's at its best cooked. It's less bitter than its cousins radicchio and chicory, and sautéing it mellows out the flavor, making it sweet and vibrant. Escarole can be pretty sandy when you take it home from the market; luckily it is easy to clean. Cut the escarole crosswise into 1/2-inch-wide strips and put it in a large bowl of water. Swish the water around; the sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put on a kitchen towel to dry. That's it!

1 tablespoon extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1/4 head escarole (see Note), cut lengthwise through the core
Kosher salt and freshly ground black pepper
One 6-ounce ball Pizza Dough (page 232)
All-purpose flour, for dusting
1/2 pound Manchego cheese, shredded (2 cups)
1/4 pound small shrimp, peeled, deveined, and halved lengthwise
One 2-inch piece hard Spanish chorizo, skin removed, very thinly sliced

GRILLED SHRIMP AND ESCAROLE

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Grilled Shrimp and Escarole image

Steps:

  • Preheat a grill to medium high. Toss the beans, roasted red peppers, scallion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in another large bowl. Drizzle the cut sides of the escarole with 1 tablespoon olive oil; season with salt and pepper.
  • Arrange the escarole, chorizo and shrimp on the grill. Grill the escarole, turning once, until charred in spots, 2 to 4 minutes; divide among plates. Grill the shrimp and chorizo, turning once, until cooked through, about 5 minutes for the shrimp and 10 minutes for the chorizo. Add the shrimp to the bean mixture. Transfer the chorizo to a cutting board and slice into 1-inch pieces; add to the bean mixture and toss.
  • Spoon over the escarole; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.

Nutrition Facts : Calories 580, Fat 36 grams, SaturatedFat 8 grams, Cholesterol 269 milligrams, Sodium 1432 milligrams, Carbohydrate 24 grams, Fiber 11 grams, Protein 46 grams, Sugar 2 grams

1 14-ounce can white beans, drained and rinsed
1/2 cup thinly sliced jarred roasted red peppers
1 scallion, thinly sliced
2 tablespoons sherry vinegar or red wine vinegar
Kosher salt and freshly ground pepper
1 pound peeled and deveined large shrimp
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large head escarole, quartered lengthwise through the root
2 large links fresh chorizo (about 8 ounces)
Paprika (hot, sweet or smoked), for topping

CHORIZO PIZZA WITH PEPPERS & MANCHEGO

Use our oven- and barbecue-friendly pizza dough recipe to create a crispy base, then top with Spanish sausage and cheese

Provided by Jennifer Joyce

Categories     Main course

Time 25m

Yield Makes 2 pizzas (serves 4)

Number Of Ingredients 8



Chorizo pizza with peppers & manchego image

Steps:

  • Prepare the dough following the instructions in our basic pizza dough recipe in 'goes well with', right.
  • Thickly slice the chorizo and pan-fry until crisp. Remove and set aside. Cook one side of the pizzas.
  • Crush 2-3 of the tomatoes with your hands and drain in a sieve, then spread on the cooked side of the pizzas. Top with both cheeses, the pepper and chorizo. Season and add chilli flakes if you like it hot. Grill, covered, until the cheese is melted. Finish with the spinach leaves and shavings of manchego.

Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.3 milligram of sodium

½ quantity pizza dough (see recipe in 'goes well with', right), divided into 2 balls
4 cooking chorizo sausages
4-6 peeled plum tomato from a can, drained
100g manchego , shaved (reserve a few shavings to serve)
100g firm mozzarella , cut into 2cm cubes
½ Romero pepper , thinly sliced
pinch of chilli flakes (optional)
2 handfuls spinach leaves

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