Let's talk about this flatbread. It's everything I never knew I wanted. A garlic-y butter sauce with local shrimp and fresh mozzarella. I was really surprised by how much I liked it. So let's get it started, k?
here, but I'll include the dough recipe below.
Shrimp Scampi Flatbread (makes 3 flatbreads)
Note: I only made one scampi flatbread in the pictures, but I've adjusted the recipe to make 3.
1-3/4 c bread flour
1 tbs chopped fresh herbs (thyme, oregano, and rosemary work wonderfully)
1 tsp baking powder
3/4 tsp salt
1/2 c water
1/3 c olive oil
9 tbs butter, divided
3 tbs olive oil
6 cloves garlic, minced
1 c white wine (I recommend a pinot gris)
3 tbs lemon juice
Pinch of salt
9 oz fresh mozzarella
3/4 lb to 1 lb medium shrimp, peeled and deveined
Optional: Hot sauce and grated Parmesan
- In a large bowl, whisk together flour, baking powder, herbs, and salt. Make a well in the center and add water and olive oil. Stir with a wooden spoon until just combined. Turn out onto a work surface and knead 4-5 times. Cover with plastic wrap until ready to use.
- Preheat oven to 450º with a baking sheet inside. To make topping, heat 3 tablespoons butter and olive oil over medium-low heat in a large skillet. When butter has melted, add garlic and cook about 2 minutes. Add the wine and lemon juice and bring to a boil over medium heat. Reduce heat to a simmer and cook until reduced by half. Add the remaining 6 tablespoons of butter the salt, and remove the pan from the heat when the butter has melted.
- Divide flatbread dough into 3 balls. Roll dough out on parchment paper until thin, about 1/8". Top with garlic butter sauce and spread to just shy of the edges. Top each flatbread with 3 ounces of mozzarella, torn apart. Finally, top with shrimp. Transfer the parchment paper with flatbreads to the heated baking sheet. Bake 10-12 minutes or until shrimp are cooked and cheese is melted. Serve immediately with grated parmesan and hot sauce if desired.