Pizza with kale pesto sauce and shrimp scampi

Ingredients:

Tuscan Kale Pesto

• Tuscan Kale Salad with Lemon-Anchovy Dressing, recipe below
• 0.5 cups olive oil

Shrimp scampi

• 2 tbsp (30 g) butter
• 1 tbsp. l. olive oil
• 0.7 kg large shrimp (size 20/55), peeled, deveined and tailed
• 1/4 cup minced garlic (about 1 small head)
• 0.5 cups white wine
• 1.5 tsp Calabrian chili paste or 2 pinches red pepper flakes
• 2 tbsp lemon juice (1 lemon)
• 1 tbsp lemon zest (2 lemons)

Pizza

• 6 naan flatbreads size 23x12 cm.
• 6 tbsp. l. olive oil
• 2 cups grated fontina cheese (about 220 g)

Tuscan Kale Salad with Lemon-Anchovy Dressing

• 2 bunches kale, trimmed, leaves cut into 0.5cm wide strips.
• 0.5 cups light raisins
• 0.5 cup white wine vinegar
• 4 anchovy fillets
• 3 tbsp grated Pecorino cheese + shaved Pecorino for serving
• 2 tablespoons diced shallots
• 1 teaspoon of honey
• 1/4 tbsp. + 1 tbsp. l. olive oil
• 1 tbsp. roasted hazelnuts

Preparation:

1. Tuscan kale pesto. Place the entire salad dressing, including the hazelnuts, raisins, and grated pecorino, in a food processor and process until smooth. With the processor running, whisk in the olive oil until the paste becomes a thinner, pesto-like consistency. Use the pesto immediately or store in an airtight container for up to 2 days. (Yield: 2.5 cups)
2. Shrimp scampi. In a 12-inch skillet, heat the butter and olive oil over medium-high heat. Sprinkle the shrimp with 2 teaspoons of salt; add them to the hot skillet along with the garlic. Cook until the shrimp begin to turn pink, 3 minutes. Add the wine and chili paste and bring to a simmer; simmer until the shrimp are cooked through and the wine has reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and zest. Season with salt to taste.
3. Pizza. Preheat oven to 230°C. Line two baking sheets with foil.
   
   Place the flatbreads, bottom side up, on the prepared baking sheets; brush each with 1 tablespoon of olive oil. Place in the oven and toast until the bread begins to brown and become crispy. Let cool for 5 minutes.
4. Flip the pizzas over, spread 1/4 cup pesto over each, then sprinkle with 1/3 cup fontina cheese. Return to the oven for another 5 minutes, until the top edges are golden brown and the cheese is melted. Remove from the oven and top each pizza with 6-8 shrimp. Spoon scampi sauce over the top.
5. Cut the pizza into slices and serve immediately.
   
   

   Tuscan Kale Salad with Lemon-Anchovy Dressing

   
   In a large bowl, combine the kale and 1/2 teaspoon of salt. Rub the salt into the kale and let it sit for 10-15 minutes. In another bowl, combine the raisins, 1/4 cup of vinegar, and 1/4 cup of hot water. Soak the raisins for at least 15 minutes. Drain when ready to serve.
6. Combine the anchovies, grated pecorino, shallot, honey, and the remaining 1/4 cup vinegar in a blender. Blend on high speed until smooth. With the blender running, slowly add the olive oil. Drizzle the dressing over the salad at least 15 minutes before serving to allow the kale to soften.
7. Before serving, add toasted hazelnuts and plump light raisins to the salad and sprinkle with shaved Pecorino cheese.