Serves: 2–3
- ¼ cup (59 ml) olive oil
- ¼ cup (59 ml) garlic, minced
- 1 tsp crushed red pepper
- 1 Fresno chile, sliced thinly
- 8 oz (227 g) small shrimp, 31–40, shelled and deveined
- ¼ cup (59 ml) hazy IPA
- One 12" (30 cm) pizza crust
- 2 ripe Roma tomatoes, sliced ¼" (6mm) thick
- 8 oz (227 g) fresh mozzarella, sliced ¼" (6mm) thick (use more cheese, if you like it cheesier)
- 2 Tbs (30 ml) sliced basil
- Salt
Combine the olive oil and garlic and mix well. Add half the oil and garlic to a sauté pan and heat over medium-high heat. Once the garlic begins to sizzle, add the red pepper, chile, and shrimp. Sautee just until the shrimp have turned pink, about 2 minutes. Season with a pinch of salt. Deglaze the pan with the beer and cook until dry. Remove the pan from the heat.
Preheat the oven to 450°F (232°C). If using a baking stone, place in the oven. Place the pizza on a rimless baking sheet or baker’s peel. Brush the pizza crust liberally with the remaining garlic oil. Arrange the sliced tomatoes on the pizza crust. Arrange the fresh mozzarella on top of the tomatoes. Spoon the shrimp, drippings and all, onto the pizza evenly. Lightly sprinkle a pinch of salt on the pizza.
Transfer the pizza to the oven and bake at 450°F (232°C) for 12–15 minutes, until the cheese has melted. Remove the pizza from the oven and garnish with the basil. Slice and serve immediately.
Beer Tasting Notes: Keep it soft and sweet with this one, as any extra bitterness will add a distracting dimension. Tropical fruit–focused hazy IPAs work.
Beer Suggestions: Brew Gentlemen General Braddock’s (Braddock, Pennsylvania), Great Notion Juice, Jr. (Portland, Oregon), Trillium Vicinity (Boston), Pinthouse Electric Jellyfish (Austin).