Shrimp Scampi Flatbread

 I feel like it took me a lot longer to get to writing this post than it should've.  Because this flatbread seriously takes about 10 minutes to make and 12 minutes to bake.  Aaaand I'm rhyming.  It's cool though. I've got a thunderstorm outside and a baby who is out cold.  Nap time is work time.

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?

Topping ingredients: shrimp, lemon, white wine, mozzarella, butter, garlic, olive oil, and Parmesan.  Note:  This obviously does not include the ingredients for the actual flatbread dough.  You can find the step-by-step for the dough here, but I'll include the dough recipe below.

Start by melting butter into some olive oil over medium low heat.

Add the shrimp and cook for about a minute.  Remove the shrimp to a plate.  If you're worried about overcooking the shrimp, you can skip this step and just add them to the flatbread raw.

Add the garlic (that you minced earlier) and cook 2 minutes.

White wine and lemon juice go into the pan with the garlic.  This is where things get gooood.  Turn the heat up to medium and bring the contents to a boil.  Turn it back down and let it simmer until it's reduced by about half.

Once the mixture has reduced, add more butter and a pinch of salt.  This is totally and completely why this sauce is so good.

When the butter has melted, remove the pan from the heat.

Roll out your flatbread and top with the garlic butter sauce.

Add your mozzarella and shrimp to the flatbread.  Bake about 12 minutes.

Goodness me.  The mozzarella has melted and browned in spots, the edges are brown and crispy, and the butter sauce is clearly there.  YES.

You should definitely add some hot sauce.  A little heat is most welcome here.

Don't forget a little Parmesan on top!  This is good stuff, y'all.  You get a big hit of lemon and wine with the shrimp, and the sauce just adds a lusciousness to it all.  Mmm-mmmm.

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.


Dough:
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
Topping:
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.