Saturday, November 2, 2019

Arugula and Shrimp Pizza with an Olive Oil Drizzle and a Ricasoli Chianti Classico #ItalianFWT


I received product from Ricasoli 1141 for sampling purposes.  All ideas, content and thought in this post are strictly my own.
This deliciously different pizza is sauced with Mascarpone Cheese and topped with Sauteed Shrimp, grape tomatoes and fresh Arugula.  Then it is drizzled with olive oil for an amazing Fish Friday feast.  Especially when paired with a wonderful bottle of Chianti Classico.


Join the ItalianFWT group as we explore The Tuscan Wines of Chianti and it's Neighbors..........
I am hosting this event today.  Surprised?  So was I LOL.  You can read all about that fiasco in my Invitation Post.


There was some confusion this month because Jeff of Food Wine Click had arranged for some lovely samples to be sent from Ricasoli 1141.  Many of us received not only an amazing bottle of Chianti Classico but also one of the best olive oils that I have ever had the pleasure of tasting.

I feel very blessed to have gotten this sample of olive oil because it is not available here in the USA.  I swooned when I first smelled it and one night my husband and I made a meal of freshly baked bread and this olive oil seasoned with Italian Herbs.  


I knew that I wanted to serve a meal that incorporated this olive oil when I sampled the wine.  Margarita Pizza was mentioned quite often but it was a Friday night and I wanted to incorporate some shrimp into the meal.  I created this pizza using an herb based mascarpone sauce. I topped it with grape tomatoes, fresh mozzarella, and sauteed shrimp.  After it was warm and gooey, I added a layer of arugula and then drizzled it with the olive oil. It was messy but delicious.  


It paired well with the wine but, to be honest, anything would pair well with this wine.  It was smooth and fruity.  I kind of wish I had gone with a heavier, meatier dish to really accent the body of this wine.

This Castello-Brolio Chianti Classico Gran Selezione by Ricasoli 1141 is what is known as a Super Tuscan.  This is a name given to wines made in Tuscany that allow the use of grapes not indigenous to the area.  In this case, Cabernet Sauvignon, is mixed with the Sangiovese to make this incredible wine.

We are going to be chatting all about the wines of Tuscany and the pairings we served on Twitter this morning at 11 AM ET.  You can join us by following #ItalianFWT.  I, unfortunately will only be there in spirit as I have other obligations this afternoon.  Luckily several other members of the group are stepping in to cover my absence.  

Here are the topics that we will be discussing:



#Oliveoil, #shrimp, #Pizza,
Entrees, Seafood
Italian fusion
Yield: 2 servings
Author:

Arugula and Shrimp Pizza

Arugula and Shrimp Pizza

This deliciously different pizza is sauced with Mascarpone Cheese and topped with Sauteed Shrimp, Grape Tomatoes, Fresh Arugula and a drizzle of Olive Oil.
prep time: 5 Mcook time: 20 Mtotal time: 25 M

ingredients:

  • Dough for 1 pizza crust
  • 4 oz. Mascarpone Cheese
  • 1 T. Italian Herbs
  • 1/2 lb. large shrimp, peeled, tails and vein removed
  • 1/2 pint grape tomatoes, halved
  • 6 oz. fresh Mozzarella, cut into small cubes
  • 3 oz. baby arugula
  • Extra Virgin Olive Oil

instructions:

How to cook Arugula and Shrimp Pizza

  1. Roll out dough for pizza.  Combine the Mascarpone and Italian herbs.  Spread over dough leaving a 1" edge.  
  2. In a skillet, over med high heat, saute the shrimp in olive oil just until pink but still translucent.  Sprinkle over the pizza, along with the Mozzarella and tomatoes.  Bake in a preheated 450* oven for 10-15 minutes, until the crust is puffed and golden brown and the cheese is melted. 
  3. Sprinkle with Arugula and drizzle with olive oil before serving.
Calories
1890.57
Fat (grams)
95.06
Sat. Fat (grams)
39.27
Carbs (grams)
190.95
Fiber (grams)
8.86
Net carbs
182.09
Sugar (grams)
7.46
Protein (grams)
66.45
Sodium (milligrams)
3427.48
Cholesterol (grams)
371.03
Created using The Recipes Generator

14 comments:

  1. I went with a pizza of sorts, too. But I opted for a traditional Tuscan flatbread made with grapes. Thanks for hosting, Wendy, even if it was a surprise! LOL.

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  2. The simplicity of fresh bread and Tuscan olive oil.....heaven! Thanks for scrambling to host this month.

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  3. The pizza looks delicious! Thanks for hosting.

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  4. Thanks for rolling with it and hosting! This pizza sounds delicious, I like the idea of the olive oil drizzle to showcase the good stuff.

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  5. You can never go wrong with pizza and a drizzle of the Ricasoli extra virgin olive! Thanks for hosting��

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  6. Thanks for the recipe Wendy! It looks great! I can see where a more "meaty" pizza would have been a better match for the wine.

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  7. Really like the decision to pair the Chianti with seafood. I did as well and loved it. A little peppery arugula sounds wonderful too!

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