Shrimp Saltimbocca Pizza

Shrimp Saltimbocca Pizza
Recipe type: Pizza
  • Your proprietary 12- to 14-ounce thin-crust dough formed into a
  • 14-inch round on a pizza screen
  • ¼ cup grated Parmigiano-Reggiano or Romano cheese
  • 6 to 8 ounces fresh mozzarella
  • ⅛ cup un-toasted pine nuts
  • The pre-prepared shrimp saltimbocca (See recipes below.)
  • Zest of 1 lemon
  • 3 chopped sage leaves
  1. Stretch or roll the pizza dough out to a 14-inch diameter thin crust.
  2. Spread the butternut squash sauce on the dough and then the Parmigiano.
  3. Dollop the fresh mozzarella around the pizza and spread the pine nuts across the round.
  4. Place into a hot deck oven at 485 F and cook for 5 minutes until the cheese has just started to melt and the crust is just browning.
  5. Add the shrimp around the pizza and cook for 5 to 8 minutes more until done.
  6. After removing pizza from the oven sprinkle the chopped sage and lemon zest around the pizza and serve.


Shrimp Prep

Shrimp Saltimbocca Pizza
  • 6½ ounces medium to large raw, deveined and thawed shrimp (21/25 shrimp per pound, approximately 12 shrimp)
  • 6 to 8 slices of prosciutto di Parma, sliced thin
  • 12 medium sage leaves
  • 1½ tablespoons extra virgin olive oil
  1. Tear or cut each prosciutto di Parma ham slice lengthwise down the center, fold the slices in half lengthwise and place each sage leaf on the bottom of the slice.
  2. Wrap around each shrimp and insert a small toothpick diagonally into the shrimp to facilitate each side to be able to lay flat in a pan.
  3. Fry the shrimp in the oil on medium high heat turning every minute until the shrimp start becoming opaque and the ham darkens a bit.
  4. Take each toothpick out and cook for another 3 minutes being reminded that these will cook again on the pizza.
  5. When the ham is medium dark and the shrimp are just starting to brown on edges, turn off the heat and reserve.


Butternut Squash Sauce

Shrimp Saltimbocca Pizza
Recipe type: sauces
  • 1 tablespoon extra-virgin olive oil
  • 7 ounces of skinned, butternut squash chunks, cut into small, thin slices to facilitate quick cooking
  • ¼ teaspoon powdered cinnamon
  • ¼ teaspoon sugar
  • ¾ cup water
  • 2 sage leaves
  1. Cook the small, thin chunks of squash in the oil over medium-high heat, turning frequently for 4 minutes.
  2. Reduce the heat to medium and add the cinnamon and sugar tossing well to incorporate. Cook for 4 more minutes and then add the water.
  3. Let this mix simmer to reduce the water and cook the squash (approximately 6 to 9 minutes). If the liquid dries up quickly, pull from the stove and check for doneness — if not done, add a little more water. The squash should be easy to cut and the liquid should be thick like a lite maple syrup. Take off the heat and let cool.
  4. When cool, place in a blender or vessel with an immersion blender and blend into a sauce the consistency of gravy. Reserve this sauce.