|1 Pizza Dough||12 oz. medium shrimp|
|2 medium tomatoes, seeded and diced||Greens from several scallions, sliced to 1/2" sections|
|1 heaping Tbl. chopped garlic||4-5 oz. light cream|
|1-2 oz. parmesano reggiano||oregano|
|1/2 tsp salt|
Make the pizza dough. While that is rising, remove the tails from the shrimp and pat them dry. Prepare the tomatoes and the scallions.
Saute the garlic briefly in 1 tsp olive oil. Reduce heat to low, and stir in the cream and salt. Heat until the cream is steaming and beginning to thicken a little, but do not boil. Remove from heat. Grate some parmesan cheese into it, and stir to melt and mix.
When dough is ready, spin and roll it out to full size. Spread the sauce on evenly, getting close to the edge. Place the shrimp all over the pizza, then the tomatoes on top. Sprinkle a moderate amount of oregano on (not too much), and top with the scallions.
Bake at 450 for 10-12 minutes.
Notes and Variations
The original didn't have the salt, but needed a little. I originally had some basil on top (which didn't improve things), and used too much oregano (hence the warning about using a light hand).
This was inspired by Bertucci's Shrimp Bella Venezia pizza, which is a favorite of ours, and was created on the occasion of having good garden tomatoes that demanded a little creativity. The result isn't identical to the Bertucci's version, but is good enough to consider a keeper.