Shrimp Scampi Flatbread

Shrimp Scampi Flatbread


By: Title Town Egger

I was inspired to create this recipe after seeing several people making “seafood pizza” on Instagram. Whenever I make pizza on my Big Green Egg, I usually end up making flatbreads. I would like to say that I do this because it looks cooler, but I really do it because it is easier to roll out the dough that way. The nice thing about making flatbreads is, I get to make 2. Making 2 allows me to make changes or “tweaks” to it as needed.

My mise en place, I like having all of my ingredients ready to go when ever possible.

My mise en place, I like having all of my ingredients ready to go when ever possible.

I start by setting my BGE up for direct heat, and grab my favorite cast iron skillet. Once the grill is lit and stabilized around 400 degrees, place your cast iron skillet on the egg and add the olive oil, butter, and garlic. Stir this up and cook for 2 minutes. After two minutes, I add the lemon juice, 3/4 of the lemon zest and the white wine. Cook this for 2 minutes to create your scampi sauce.

Sautéing the spinach in the scampi sauce

Sautéing the spinach in the scampi sauce

Add the shrimp at this point and cook until it turns pink, turning occasionally. Remove the shrimp and place them in a clean bowl. Keep the scampi sauce in your cast iron skillet and add the spinach. Sauté the spinach until it begins to wilt, you do not need to fully cook the spinach yet. Remove the spinach from the skillet and place in a clean bowl.

Rolling out the dough for the flatbread, be sure to use plenty of flour

Rolling out the dough for the flatbread, be sure to use plenty of flour

Remove the skillet from the grill and and set you egg up for cooking the pizza/flatbreads. I use the plate setter legs down with a brick on top of the plate setter, then my pizza stone on top of that. Get the your egg up to 500 degrees for your cooking temp. While the egg is coming up to temp I roll out 1/2 of the pizza dough for the first flatbread. Make sure to us plenty of flour on your counter and rolling pin.
Once your egg comes up to temp, dust the pizza stone with corn meal. This will prevent the dough from sticking to the stone. Place the dough on the pizza stone, and let it crisp up for 2 minutes. Then flip the dough over. Using a brush, brush half of the left over scampi sauce on the crust. Add mozzarella cheese to the crust, do this to taste, but remember; you don’t need to over do it here. Spread out half of the shrimp and spinach over the crust. Sprinkle the shredded Parmesan cheese over the top. This where I add some of the remaining lemon zest and Italian or pizza seasoning.

A sneak peak into the egg while the shrimp scampi flatbread cooks

A sneak peak into the egg while the shrimp scampi flatbread cooks

Cook the flatbread until the crust because crispy and the cheese begins to bubble. Then serve and eat your flat bread, and start it all over again. Note that the second flat bread cooks much quicker so you may not need to crisp the crust before adding the toppings. Enjoy.

Shrimp Scampi Flatbread
Serves 4
A refreshing flatbread with a hint of lemon and white wine.
Write a review
Print
Ingredients
  1. your favorite pizza dough (I use the fresh pizza dough from Trader Joe's)
  2. 12-16oz Shrimp (large, peeled, deveined, and tails removed)
  3. 2 tablespoons of olive oil
  4. 2 tablespoons of butter (unsalted)
  5. 4 cloves of minced garlic
  6. 1/4-1/2 cup white wine
  7. the zest and juice of 1 lemon
  8. shredded mozzarella cheese
  9. shredded Parmesan cheese
  10. 12oz baby spinach
  11. Italian/Pizza seasoning
Instructions
  1. Preheat Egg at 400 degrees for direct heat
  2. Place cast iron skillet on grill grate, add olive oil, butter and garlic. Cook for 2 minutes.
  3. Add lemon juice, 3/4 of lemon zest and white wine. Cook for 2 minutes.
  4. Add shrimp and cook until pink. Remove shrimp and place in a clean bowl
  5. Add spinach to the left over scampi sauce and cook until it begins to wilt. Remove spinach from skillet and remove the skillet from the Egg reserving the liquid.
  6. Set your Egg up to cook a pizza/flatbread and preheat to 500 degrees
  7. Roll out 1/2 of the dough to form 1 flatbread
  8. Lightly dust your pizza stone and place the flatbread dough on the pizza stone, light the dough crisp up for about 2 minutes, then flip the dough over.
  9. Brush the crust with half of the remaining scampi sauce, add mozzarella cheese, 1/2 of the shrimp, 1/2 of the spinach, sprinkle Parmesan cheese, add pizza/Italian seasoning to taste and some of the left over lemon zest.
  10. Cook until the crust is crispy and the cheese begins to bubble. Remove from Egg, slice and Enjoy!
Notes
  1. The second flatbread will cook faster, and may not need the two minutes to crisp the dough prior to putting the toppings on.
Big Green Brotherhood http://biggreenbrotherhood.com/