Author Notes
The name of this pizza comes from its inspiration: a trip to the Pasta Moon Restaurant in Half Moon Bay. I had a lovely seafood pasta with this combination of ingredients. It works just as well on a pizza and is wonderful with lightly dressed fresh greens and tomatoes. —monkeymom
Ingredients
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1/2 pound
shrimp, shelled and deveined, cut to bite size pieces
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3-4 tablespoons
olive oil
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3
bulbs Green garlic, leaves trimmed just where they separate from stem
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1 tablespoon
butter
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1/4 cup
white wine (I used a sweeter Reisling)
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1 pound
prepared pizza dough
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1/2 pound
whole milk mozzarella cheese, either very thinly sliced or shredded
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2
scallions, thinly sliced
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fennel pollen
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Pistachios, chopped and toasted
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Citrus zest – meyer lemon, grapefruit, or lemon
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Parsley, chopped
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Extra virgin olive oil
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Salt and pepper
Directions
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Preheat oven to 450 degrees. If you have either, place either a pizza stone or cast iron pizza pan in the bottom rack of your oven before it warms up.
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Prep shrimp: dry shrimp and remove to a bowl. Salt shrimp generously and add 2 Tbsp olive oil. Set aside.
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Prep green garlic: thinly slice green garlic. Heat a medium size pan to medium heat. Add 2 Tbsp of olive oil and butter, then green garlic. Add two generous pinches of salt and grinding of fresh pepper and sauté. If garlic begins to brown, turn down the heat. After 2 or 3 minutes, add white wine and continue to sauté until garlic is tender, about 5 more minutes. Taste for seasoning and add more salt if necessary. Remove from heat.
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Prep dough: Divide dough into 3 equal portions. Using one, stretch out pizza dough as thinly as possible. If your dough is very elastic, stretch it out then let it rest a few minutes and continue to stretch again. Put dough on some parchment paper and continue to stretch edges out.
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Assembly: Spread 1/3 of green garlic all over dough. Distribute 1/3 of cheese all over. Scatter scallions, then 1/3 of the shrimp. Sprinkle a couple of pinches of fennel pollen all over.
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Baking: Remove pizza on parchment to the preheated stone or pan in oven or, if not using either, just put in on a sheet pan and put it in the oven. Bake for 8-12 minutes depending on how thick your pizzas are and what type of pan you are baking on. The edges should be nicely browned and the cheese bubbling and also browned in spots.
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Remove parchment with pizza from oven. Sprinkle with chopped pistachios and parsley. Finish by grating some fresh pepper and using a microplane or grater to zest the citrus on top. Drizzle generously with a good quality extra virgin olive oil. Cut and serve hot.
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Notes about dough. For this pizza I used Peter Reinhart's Napoletana Pizza Dough Recipe, which gave a wonderfully flavorful and thin crisp crust. I also commonly use Trader Joe’s pizza dough as well with good results. It is very elastic though and the result is less thin crusts, as well as probably getting 2 pizzas out of these ingredients instead of 3 or one big pizza spread over the back of a sheet pan (my husbands trick...just pile on the toppings!). If it is thicker, you can parbake the dough for a few minutes before adding the toppings. You can also sometimes buy fresh dough from your favorite pizza joint!
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Notes about fennel pollen: if you can't find it, you can substitute ground fennel seeds.
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