• 2tablespoons unsalted butter
  • 2large garlic cloves, peeled and thinly sliced
  • 1shallot, peeled, halved through the stem and thinly sliced
  • 14cup dry white wine
  • 14cup heavy cream
  • 14teaspoon kosher salt, plus more for seasoning pizza
  • 18teaspoon ground black pepper, plus more for seasoning pizza
  • 12lb medium shrimp, peeled and deveined
  • 12lb fresh pizza dough
  • cornmeal, for dusting pizza peel
  • 13cup ricotta cheese
  • 1cup shredded mozzarella cheese
  • 14cup grated parmesan cheese
  • 12teaspoon dried thyme
  • 14cup chopped chives(garnish)
  • 12cup cherry tomatoes, halved (garnish)


  1. Preheat oven to 500 degrees with pizza stone on bottom rack.
  2. Melt butter in a large skillet over medium heat. Saute garlic and shallots until fragrant and softened, about 2-3 minutes. Stir in white wine, heavy cream, salt and pepper and bring to a boil. Reduce to a simmer and cook until about 2-3 tablespoons of liquid remain. Stir in shrimp and cook until just starting to look pink, about 1 minute. Remove from heat and set aside.
  3. Roll or stretch out the pizza dough into a 12-inch circle and place on a cornmeal dusted pizza peel. Top with shrimp, 5-6 dollops of ricotta cheese, mozzarella cheese, parmesan cheese, dried thyme and season with salt and pepper. Transfer pizza preheated pizza stone and bake until cheese is bubbling and crust is browned and crisp.
  4. Top with chives and tomatoes and cut into wedges to serve.

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