Pizza with shrimp scampi

Ingredients:

• 450 g of chilled pizza dough, at room temperature
• 220g medium shrimp, peeled, deveined, and cut in half lengthwise
• 3 tablespoons unsalted butter
• 3 cloves garlic, crushed
• 1/4 tsp crushed red pepper flakes
• 1/3 cup dry white wine
• Finely grated zest of half a lemon
• 80 gr. grated whole milk mozzarella
• 1/4 cup parsley, coarsely chopped
• Freshly grated Parmesan, for serving
• Flour, for work

Preparation:

1. Place the inverted baking sheet on the middle rack of the oven and preheat the oven to 230°C. Invert another baking sheet, place a piece of parchment paper on top, and set aside.
2. In a small saucepan over medium heat, melt the butter. Add the garlic and crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and simmer until the alcohol aroma dissipates and the sauce turns golden, 4-5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.
3. Flour a baking sheet lined with parchment paper. On a lightly floured work surface, roll out and stretch the dough into a 12-inch (30-cm) circle, then place it on the parchment paper. Evenly distribute the shrimp over the dough, leaving a 1-cm (0.5-inch) border. Spoon the creamy sauce over the shrimp and use a pastry brush to spread it out to the edges. Sprinkle with mozzarella, leaving a 1-cm (0.5-inch) border.
4. Place the pizza pan on a preheated, upside-down baking sheet and bake until the crust is crisp and the shrimp are cooked through, 12-14 minutes. Sprinkle the pizza with parsley and freshly grated Parmesan, cut into slices, and serve immediately.