Shrimp Scampi Pizza

From Everyday with Rachael Ray



Ingredients:
3 tablespoons extra-virgin olive oil
12 cloves garlic, 8 smashed and peeled and 4 finely chopped
1 bunch flat-leaf parsley, trimmed
One 15-ounce container ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
2 pounds shrimp—peeled, deveined and chopped
Salt and pepper
1 baguette, split lengthwise and quartered crosswise

Directions:
1. In a large skillet, heat the olive oil over medium-low heat. Cook the smashed garlic until golden, about 5 minutes. Using a slotted spoon, transfer the garlic to a food processor; reserve the olive oil.

2. Add the parsley to the garlic in the food processor and pulse to finely chop; set aside 1/4 cup. Add the ricotta and parmesan to the food processor; pulse to combine.

3. Preheat the oven to 500°. In the same skillet, heat the reserved olive oil over medium-high heat. Add the chopped garlic and cook, stirring, for 1 minute. Add the shrimp, season with salt and pepper and cook, stirring, until opaque, about 5 minutes. Stir in the reserved 1/4 cup parsley-garlic mixture.

4. Spread the cheese mixture on the cut side of each piece of bread and arrange on a parchment-paper-lined baking sheet. Spoon the shrimp mixture on top and sprinkle with more parmesan. Bake until the cheese is melted, 7 to 10 minutes.

Comments:
Adam had picked this recipe out and then completely forgot about it. So when I made it he was all, "What is this?" and I was all, "Shrimp pizza. You picked it. Eat it and be happy."

Anyway.

I'm guessing it was decent since he ate it all. It was pretty easy to make after I finished prepping the shrimp. That was very popular with the cats. And I took the advice of the wise comment on this post and cut off some of the bottom of the bread to prevent tippage. Worked like a charm.