Gabriele Bonci's Shrimp Cocktail Pizza



Ingredients

1 yellow onion, minced
¾ cup extra-virgin olive oil, plus more to taste
1 apple, peeled, cored and minced
2 cups tomato puree
1 red bell pepper, cored, seeded and chopped
2 Tbsp. granulated sugar
1 cup apple cider vinegar
2 whole cloves
2 large eggs, at room temperature
1 12-oz. ball pizza dough
2 cups canned peeled tomatoes
10 large shrimp
1 head frisee (I used arugula.)



Preparation

• Make the ketchup: In a medium saucepan, saute the onion in a small amount of oil over medium eat until softened. Add the apple, tomato puree, bell pepper, sugar, vinegar and cloves. Bring to a simmer and simmer until thickened, about 1 hour. Remove and discard the cloves, then puree the entire mixture in a blender and set aside to cool. (This is more ketchup than you will need for this recipe, but if you place the remaining ketchup in a clean jar and refrigerate it, it will last for up to 1 week.)

• Make the mayonnaise: Emulsify the eggs with the ¾ cup oil. An immersion blender is the best tool for the job.

• Make the cocktail sauce: Combine about 1 ½ cups of the mayonnaise with 3 tablespoons of the ketchup.

• When you are ready to bake the pizza, preheat the oven to 450 to 475 degrees.

• Stretch the dough and place it in a well-oiled pan. Crush the canned peeled tomatoes and scatter them onto the dough.

• Bake the pizza until golden brown and well-risen, about 25 minutes.

• While the pizza is baking, in a saute pan over medium heat, cook the shrimp in a small amount of oil until just pink, about 5 minutes. Shell and devein the cooked shrimp, but leave them whole.

• Remove the pizza from the oven and tear the frisee leaves over it, letting them fall on top of the tomatoes. Top with the cocktail sauce and the warm shrimp.



Tags : Italian , Shrimp , Pizza