Tuscan Kale Pesto Pizza with Shrimp Scampi
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© The Food Network
1. Place the entire salad, including the hazelnuts, raisins and shaved pecorino, in a food processor. Break the salad down into a fine paste and then with the food processor still running stream in the extra virgin olive oil until the paste loosens into a pesto. Use immediately or store the pesto in an airtight container up to 2 days before using.
2. In a 12-inch skillet heat the butter and olive oil over medium-high heat. Season the shrimp with salt and add to the hot pan when the butter has melted along with the minced garlic. Cook for 3 minutes until a few shrimp just start to turn pink. Add the white wine and Calabrian chile paste and bring to a boil. Continue to boil until the shrimp are cooked through and the wine has reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and zest. Season with more salt to taste if needed.
3. Preheat the oven to 450 degrees F. Line two 1/2 sheet trays with foil. Place the flatbreads on the sheet tray with the bottom side facing up. Brush each flatbread with 1 tablespoon of extra-virgin olive oil. Toast the bottom of the flatbreads in the oven for 8 minutes, until it just begins to brown and feels crispy. Remove from the oven and let cool 5 minutes.
4. Turn the flatbreads over and spread 1/4 cup of the kale pesto over each top. Sprinkle 1/3 cup of shredded fontina over each flatbread. Place back in the oven for 5 minutes until the cheese has melted and the top edges have browned slightly. Remove from the oven and top the flatbreads with 6-8 pieces of the shrimp and spoon over some of the scampi sauce. Cut the flatbreads into smaller pieces and serve immediately.
The kale pesto can be easily substituted with a store bought pesto. If you make the pesto out of the Tuscan kale salad you might have some extra pesto which can added to pasta, on sandwiches or used as a vegetable dip!
You can also use larger pieces of naan and make 3 flatbreads instead of 6 smaller ones.
1 Tuscan kale salad with lemon anchovy dressing (recipe below)
1/2 cup extra virgin olive oil
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds 21/25 raw shrimp, peeled and deveined with tails removed
2 teaspoons kosher salt, plus more to taste
1/4 cup minced garlic (about 1 small head of garlic)
1/2 cup white wine
1 1/2 teaspoons Calabrian chile paste or 2 pinches crushed red pepper flakes
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon lemon zest (about 2 lemons)
6 (9 1/2 x 5-inch) plain naan flatbreads
6 tablespoons extra-virgin olive oil
2 cups shredded fontina cheese (about 8 ounces)
6 Flatbreads, 2.5 cups pesto
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