Pizza With Shrimp, Bacon and Artichoke Hearts

Ingredients

• 1 tablespoon butter
• 8 ounces fresh shrimp, peeled and deveined
• 1 teaspoon minced garlic
• Kosher salt
• 4 thick slices bacon, cut into 1/4-inch-thick matchsticks
• 1 ball pizza dough (see above)
• Flour, for dusting
• 6 cooked artichoke hearts, quartered
• 4 to 6 ounces sliced semisoft Asiago cheese
• 2 tablespoons fresh oregano, roughly chopped
• Extra-virgin olive oil, to drizzle
• Freshly cracked black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1106 calories; 58 grams fat; 25 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 76 grams carbohydrates; 11 grams dietary fiber; 3 grams sugars; 70 grams protein; 284 milligrams cholesterol; 2316 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 2

Preparation

1. At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
2. Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.
3. Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
4. Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.

1 hour 10 minutes