Shrimp Fra Diavolo Pizza

A pasta recipe that beautifully transcends the dish to the crust

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Sometimes pizza is meant to be simple. Greasy. Gooey. Pepperoni and mushroom will always have a hallowed place in the cockles of my heart. But every so often it’s both daring and delicious to nibble outside the norm.  I’m often one to scarf down pizza, demolishing four big slices before I’ve had time to blink. I guarantee you these slices will be ones you savor. Slices worth taking to the grave (or urn.)

The smell of onions, garlic, and tomatoes simmering will leave your senses wondering if your teeth should bite your bottom lip in delicious, belly rubbing food-ectasty, or relax to let some drool sneak out. Your fingers will having the lingering smell of garlic for the rest of the night. Your knife will have leftover hints of basil on the blade. You’ll remember why you love to cook. And even more why you love to eat.

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Ingredients:  (To see the full recipe visit the blog Gimmie Some Oven)

  • 1 medium pizza dough, homemade or storebought
  • 1/4 cup (4 Tbsp.) olive oil, divided
  • 1 lb. large uncooked shrimp, peeled and deveined
  • pinch of salt and black pepper
  • 5 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 cup dry white or red wine
  • 2 cups grape tomatoes, halved
  • 1 tsp. crushed red pepper flakes
  • 1/4 tsp. dried oregano
  • 2 cups shredded mozzarella cheese
  • 1/2 cup fresh basil, chopped
  • grated Parmesan cheese

Love,

Jocellyn

* If you are gluten-free, please use your favorite GF pizza mix. If you don’t have one, I highly suggest using Bob’s Red Mill Gluten-Free Pizza Crust. It’s very affordable (less than $4), can be found in many major grocery stores, and, as you can see, produces a thick and hearty crust that is far from bland.

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2 thoughts on “Shrimp Fra Diavolo Pizza

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