Friday, October 3, 2008

Guest Post by Jane: Friday Night Is Pizza Night 3 - Pan-Seared Shrimp with Chipotle-Lime Glaze and Parmesan-Crusted Sweet Potato Pizza

(Shrimp topping adapted from Cook’s Illustrated No. 67.)

Shrimp baked on top of pizza can end up rubbery and tasteless. Cooking them on top of the stove while the pizza bakes allows for perfect timing and a sauce that is addictive. The addition of besan (chickpea flour, available in Indian and Pakistani grocers) gives the crust a pleasing nuttiness and makes it brown beautifully. The O’Henry variety of
sweet potato, which has yellow skin and flesh, was used in this recipe.

For the crust – substitute ½ cup (125 mL) hard whole wheat and ½ cup (125 mL) besan for 1 cup (250 mL) of all purpose flour. See Friday Night is Pizza Night 1 for ingredients and method.

Pizza Topping
1 lb (500 g) (2 medium) sweet potatoes washed and cut into 1-inch (2.5 cm) cubes
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) Parmesan, freshly grated
salt and freshly-ground black pepper to taste

2 chipotle chiles in adobo sauce, minced
2 tbsp (30 mL) adobo sauce
1 tbsp (15 mL) brown sugar
4 tbsp (60 mL) lime juice (half a juicy lime)
4 tbsp (60 mL) chopped cilantro, more for garnish
2 tbsp (30 mL) vegetable oil
1 lb (500 g) shrimp, peeled and deveined
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground black pepper
pinch sugar

While dough rises, make sweet potatoes. Heat oven to 400 F (200 C). On baking sheet or in cast-iron skillet, mix sweet potatoes with oil, Parmesan, salt and pepper. Spread evenly, place in oven and bake, scraping and stirring a couple of times during baking, until browned and barely tender about 20 to 25 minutes.

Increase oven heat to 500 F (260 C).

Pizza Base
1 unbaked crust, rolled out
olive oil for brushing on the dough
6 oz (175 g) fontina, provolone or other cheese of your choice, grated

Transfer dough to pizza pan and brush lightly with olive oil. Distribute cheese evenly on dough then top with baked sweet potatoes. Place in oven.

While pizza base bakes, make sauce and shrimp. Stir together chipotle, adobo sauce, brown sugar, lime juice and cilantro. Remove 2 tablespoon of sauce and set aside for later. Heat vegetable oil in 12-inch (30 cm) skillet until smoking. Meanwhile, toss shrimp with salt and pepper in medium bowl. Add shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat. Using tongs, turn each shrimp over, then add sauce, cover skillet and let stand off-heat 2 to 3 minutes until cooked through.

Remove pizza from oven when edges and underside are nicely browned, about 10-12 minutes. Place crust on cutting board, top with shrimp and additional cilantro. Sprinkle with reserved dressing, slice and serve immediately. Makes 8 slices.



1 comment:

Shell said...

Jane, please, let me just say that I haven't craved pizza like this since University. Thank you SO much for sharing! I'm very excited to try all 3