Shrimp Scampi Bread

Ingredients:

• 6 tablespoons unsalted butter
• 4 cloves garlic, crushed
• 0.5 tsp crushed red pepper flakes
• 0.5 cups white wine
• 350 g medium shrimp, peeled and deveined (cut each in half lengthwise and in half crosswise)
• Finely grated zest of 1 lemon
• 0.5 cup chopped fresh flat-leaf parsley
• Flour, for working with dough
• 700 g of chilled pizza dough
• 3 tbsp. grated mozzarella (350 gr.)
• 1 large egg, beaten

Preparation:

1. Preheat oven to 200°C, line a baking sheet with parchment paper.
2. In a small saucepan over medium heat, melt the butter. Add the garlic and red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and cook until the alcohol aroma is gone and the sauce turns a nice golden color, 4-5 minutes. Remove the pan from the heat and add the shrimp, lemon zest, and parsley. Season with salt and pepper, and set aside.
3. On a lightly floured work surface, roll the dough into a 50 x 35 cm rectangle. Spread the mozzarella cheese over half the dough along the shorter side, leaving a 2.5 cm border. Evenly distribute the shrimp and sauce over the cheese. Roll the dough and filling into a tight roll. Pinch the open edges to seal the filling inside, then tuck them under the roll.
4. Transfer the roll to the prepared baking sheet and brush with beaten egg. Bake until the bread is golden brown and the shrimp are cooked through, 40-45 minutes. The filling may ooze out the sides.
5. Let the bread cool for at least 10 minutes. Transfer to a cutting board. Slice the bread in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm.
   
   Note
   
   To make the dough easier to roll out, keep it in the refrigerator for 10-15 minutes.