Chris Perrin is part mad scientist, part glutton, and part culinary adventurer who is always ready to hit the kitchen to make something delicious. Cooking, especially for friends, has always been one of his deepest passions and explains ...
Many Greek places do a version of this pizza, but sadly, it’s often some red sauce spread over a pita with cheese. Perhaps "sadly" is not the right word since those “Greek pizzas” are good, but they don’t seem to speak to Greece’s rich culinary heritage.
Instead, a Greek restaurant chef who wants to serve pizza should look around the kitchen and see what would come together to make a delicious pizza. One of those recipes might look like this skordalia, shrimp, and herb pizza. It is a light, savory blend of skordalia (think garlic mashed potatoes), shrimp that have been lightly sautéed in butter and lemon juice, and fresh herbs. All of that will come on a toasted pita because, after all, this is a Greek pizza!
Skordalia, Shrimp, and Herb Pizza
For the sauce:
4 cloves of garlic
1/2 tablespoons heavy cream
4 tablespoons red wine vinegar
Salt and pepper to taste
For the toppings:
4 tablespoons butter
Juice of 2 lemons
1 bunch fresh oregano
Make the skordalia: peel all 4 potatoes, cut them into 1/8-inch pieces and place them and the garlic in well salted water; bring to a boil and cook until fork tender.
Using a ricer or fork, mash the potatoes with the cream and vinegar; season with salt and pepper to taste.
While the potatoes are boiling, melt the butter in a skillet over medium-high heat; add the shrimp and the lemon juice; cook the shrimp 2 to 3 minutes, or until they turn pink.
Preheat the oven to 350 degrees F.
In the preheated oven, bake the pita for 5 to 10 minutes (depending on brand), or until they are firm, like a pizza crust. Remove them from the oven and spread the skordalia over the pita. If you want, you can put the pizzas back into the oven to get the skordalia hot. This is optional.
Finally, top the pizzas with shrimp and thinly sliced oregano and serve.