This Shrimp Fra Diavolo Pizza is spicy, light, refreshing and full of flavor with red wine, onions, garlic, tomatoes and red pepper flakes.
How do you layer your pizza – sauce, then cheese + ingredients OR sauce, then ingredients + cheese last?
I’ve been watching a lot of food cooking shows lately and I’ve noticed a trend. Almost all of them spread the sauce on the pizza crust, then add the cheese and the ingredients are layered on top of the cheese.
For years, I’ve been spreading the sauce, layering each of the ingredients (sausage, onions, mushrooms, olives), then the cheese. I then let the cheese get all brown and bubbly on top, and let the crust get crispy ~ and for us, it’s been the perfect pizza.
Until…I saw ALL these other amazing chefs on the Food Network +others, and I smacked my head with my hand wondering why I had never tried it that way. Talk about being a creature of habit!
So, I’m curious how do you layer your pizza?
Obviously, I made this pizza before I saw those episodes. But, since I started making my own pizza dough, I have been a pizza making machine. I just can’t get enough of the stuff. Which means I’ve been doing my research! Hello, Food Network!
Are you tired of all the pizza recipes I’ve been posting? I sure hope not!
Using my thin crust pizza recipe, that doesn’t need time to rise, has changed our pizza world in a BIG way. We are lovin’ us some pizza!
Like this one. Shrimp Fra Diavolo Pizza. Typically a pasta dish, let me just tell you – it’s as good, if not better, on pizza than on a bed of fettucini!
The pizza is light (much like a summer pizza), but has a great kick from the dry red wine, onions, garlic and red pepper flakes. The red pepper flakes give it just the right amount of spice to make it tantalizing on the tongue.
One thing you’ll love, is the intoxicating aroma as the onions and garlic sizzle on the stove, right before you de-glaze them with red wine. Trust me, it’s heaven in your skillet.
What? You didn’t think your skillet could be heaven? Try it. You’ll see!
BTW, I just launched a new apron in my shop! Come visit!
- 1 medium pizza dough, homemade or store bought
- ¼ cup extra-virgin olive oil, divided
- 1 lb. large uncooked shrimp, peeled, deveined and tails removed
- pinch of salt and black pepper
- 5 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 cup red wine (*see note)
- 2 cups grape tomatoes, halved
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- 2 cups shredded mozzarella cheese
- ½ cup fresh basil, chopped
- grated Parmesan cheese
- Preheat oven to 425 degrees F. If you're using a pizza stone, ensure your pizza stone is in the oven prior to pre-heating.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper, and add to the skillet when it's hot. Saute for one minute, then flip the shrimp over and saute until the shrimp is seared on both sides. Remove shrimp to a separate plate and set aside.
- Add an additional 2 tablespoons oil to the same skillet. Add the onions and saute for another 5 minutes, or until translucent. Add garlic and saute for one minute, stirring frequently so the garlic doesn't burn. Add red wine, and de-glaze pan for one minute. Then, add tomatoes, crushed red pepper, and oregano. Reduce heat to medium-low, and let simmer and reduce for 10 to 15 minutes, stirring occasionally. Remove from heat and set aside.
- Brush the top of the pizza crust with the remaining 1 tablespoon of olive oil. Sprinkle about half of the mozzarella cheese evenly over the top of the pizza, leaving a 1-inch border at the sides. Evenly spread the sauteed tomato mixture on top of the cheese. Add the shrimp in an even layer, and then top with the remaining mozzarella cheese.
- Bake in the oven for about 10 to 12 minutes, or until dough has risen and cheese is melted. Remove and garnish with chopped fresh basil and Parmesan cheese. Serve immediately.
Recipe adapted from Gimme Some Oven @ Shrimp Fra Diavolo Pizza.