>>So I love a good rosé, and there are so many ways to make rosé.

This particular one just really has a great flavor that goes so well with shrimp scampi pizza.

So let's put this together.

I've already made my dough, and the recipe for that will be on the website.

I wanna take just a little bit of flour and dust it on a board.

That just keeps that dough from sticking as I get ready to roll.

Now, let's take our dough, and what I'm looking for is about a 12-inch pizza or so.

So let's just give it a little roll.

And it's not sticking to my pin simply because I put a little bit of fat down in the bottom of the bowl, a little olive oil.

So we wanna roll this out and get it just to the right size so that we can make this delicious pizza.

I love shrimp scampi, and I thought, well, shrimp scampi would make kind of a cool pizza.

I mean, it's different and delicious.

And I make this not just with mozzarella cheese, but also with a little bit of provolone.

Now, if your dough is too cold, it might spring back for you a lot.

So just make sure that your dough is about room temperature before you start to roll.

A lot of times I like to make my dough in advance and then stick it in the refrigerator because it lasts up to two weeks that way, and it lasts up to two months in the freezer.

Let's just give a little bit of a roll to the pizza dough just to stretch it out a bit.

And I'm gonna put it on a nice little board here.

This is just a great little pizza peel.

I'm gonna stretch it to about 12 or 13 inches.

And it has just a touch of cornmeal on it so that as I get ready to flick it onto the grill, it won't stick.

Now I'm gonna go to the grill, I've got it on high, and I want to make sure that I rub down those grates with a little bit of olive oil so that my dough doesn't stick.

Now, make sure that your dough is sliding.

If it's not, just kind of lift and make sure that all of that cornmeal is all over and then it will move really well for you.

Slide it on the grill.

Now what I'm doing is cooking this dough, just a nice little bake on one side, and then I'm gonna flip it over, and we're gonna use the other side on a little bit lower temperature with all the shrimp scampi ingredients.

Now let's just check that to see if it's starting to brown.

Yeah, it's starting to get some nice little marks on it.

I'm just gonna lower the lid for about a minute and let it puff just slightly.

Okay, now you can see those little bubbles starting to form.

That means that the dough is baking through from the top to the bottom, or the bottom to the top.

Now we'll just take that off and we're going to dress this pizza dough in just a minute.

First, we've gotta make our shrimp scampi.

So I have a little butter and I have some olive oil and we're gonna heat those up, about three tablespoons each.

And the reason that I use both is because if you just use butter, your shrimp tend to burn.

And I don't like burned shrimp.

How about you?

Now, let's drop in that three tablespoons of butter.

And this was just before it got to room temperature.

It's not super cold, so it will melt quickly, but it also wasn't runny at the same time.

So let's get that melting and sizzling in there.

And the first thing I wanna add is 10 cloves of garlic.

Finely minced.

I love garlic in this.

And garlic is of course the major flavor in shrimp scampi, aside from the shrimp.

As soon as the garlic starts to cook, let's put in about a half pound of shrimp.

And I like to make my scampi pizza with some nice large shrimp.

Now, you can also use small ones.

You can use pre-cooked if you'd like and then just finish off the pizza with a nice scampi sauce.

But I really like that scampi sauce with the shrimp stock in it.

It's wonderful.

So I'm gonna take about half pound and put right here in my pan.

And I also like to use a larger shrimp for this.

Now what you're looking for is for the shrimp to just get pink on the bottom side and then flip them over.

Remember, you're going to put them in the oven, so they'll finish cooking completely in the oven.

You don't want to overdo it, or you'll have rubbery shrimp.

So let's just give those a little flip.

And as soon as we get those flipped, we want to add some more flavor components.

Now let's add a little white wine.

We're gonna bring that temperature in the pan down.

This also steams the shrimp and makes it absolutely delicious.

And then let's take a little bit of lemon juice.

Now we wanna make sure our lemon is nice and soft so that we can really get that juice out.

Okay, now I want about three tablespoons of lemon juice for this, but make sure you don't use the seeds.

Just shoot those right into your hands.

There we go.

And I'm gonna turn off my burner now so that my shrimp don't overcook.

Now, I told you there were different ways to make rosé.

There's a saignée method where you bleed off the first part of the juice from the grapes and intentionally pull that from the red wine that will be made from the rest of the grapes.

There's also a direct press method where you press the grapes and immediately remove those skins.

Then, of course, there's maceration of the grapes where you let those grapes sit in that juice, but just for a few hours so that you can take out that red grape skin.

And then you are left with this beautiful, beautiful rosé.

The fourth way is simply banned in a lot of places in Europe and that's blending red wine and white wine together.

They can't do that in a lot of POD areas of Europe.

So we have four different methods here in the United States that we can use and a lot of winemakers do.

We wanna make sure that when we're drinking rosé wine that it was an intentionally made rosé wine, not one that simply fell through the cracks and it wasn't a great wine.

So always ask your winemaker, how did they make that wine?

All right, I'm just gonna flip these over again so that all the garlic that was up on top of these is now resting in that lemon juice, butter, and white wine.

Mm, yummy.

Okay, now let's get started on making that pizza.

Now we have our pizza dough here.

Remember, it's lightly grilled on one side.

Not grilled at all on this side, but it started to cook.

So I just wanna flip that over.

That way the uncooked part is going to be in the bottom.

And the first thing I wanna do is to take some of this amazing sauce from the scampi itself.

And I just wanna ladle some of that with the garlic all over this crust.

Let's just spread it out.

Mm.

I love this pizza so much.

And this usually makes enough for two 11-inch pizzas, or you can really load it and just have one large pizza.

Okay, now the next thing I wanna use is a provolone.

I love provolone on this because it really brings out the flavors in that rosé.

And for me, it just makes a crispness and a creaminess at the same time on the pizza that's a little bit different than just a plain mozzarella.

So let's take about four slices of provolone and we'll just lay them right on the bottom.

Notice that there's no red sauce on this.

This is not a red sauce pizza.

This is just a great pizza that you have lots of cheese and garlic and butter, and of course, the shrimp.

Okay, now let's take a few pieces of fresh mozzarella and just lay on there.

What I like to do with my mozzarella is to put it on sheets of paper towel.

That way all of that moisture that's in there will come out.

You don't want a soupy pizza.

Now, I wanna take just a little bit of fresh oregano and some fresh parsley.

And I've already already minced my parsley, but I just wanna mince up a little bit of fresh oregano.

And I love to use fresh in this.

If I use dried oregano, I like to put that in with the butter, garlic, and olive oil.

But if I'm using fresh, I like to put it right on the top of my pizza.

So here I've got a little bit of oregano and I just wanna sprinkle just a touch, not a lot.

This is probably one little strip of oregano out of my garden.

And then I'm gonna sprinkle just a little bit of fresh parsley, and I'll do the same after it comes out of the oven.

Now let's put on a shrimp.

Mm.

Oh man, they look so good.

And don't worry if you get a little bit of that oil with it.

Makes it all the better.

And now let's take last but not least a little bit of fresh Parmesan.

So about a third a cup of fresh Parmesan.

And this is gonna give it a little crispiness.

And this Parmesan also really blends so well with that delicious wine.

So a rosé with this, oh, it's just killer.

Now, let's put it back on the grill.

I'm gonna cover the grill for about four minutes.

Rotate it one quarter turn, and then we're gonna pull it out and give it a cut and taste.

Wow, look at that pizza.

I just love it.

Now I'm gonna sprinkle it with a little fresh parsley just right over the top.

Just adds to the flavor and of course, the color.

Ugh.

And let's cut through it.

Mm.

I hear the crispiness in the bottom of the crust.

I love that.

Oh my goodness.

Look at that pizza.

Oh, it looks so amazing.

Super hot.

But I'm gonna let it sit there a minute before I taste it.

In the meantime, let's try this wine.

Look at that color.

It's beautiful salmon.

Mm, salmon.

Same color as that shrimp.

Beautiful.

Let me just grab a little tiny piece of this shrimp to taste it.

Oh.

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