Chicken Scampi Pizzas

While dough rests, trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

Rinse shrimp* under cold water and pat dry with paper towels.

Heat 1 TBSP butter and a drizzle of oil in a large pan over medium-high heat (2 TBSP butter and a large drizzle of oil for 4 servings). Once butter has melted, add scallion whites, garlic, Italian Seasoning, salt, and pepper; cook, stirring constantly, until fragrant, 30 seconds.

Sprinkle 1 TBSP flour (2 TBSP for 4) over pan and cook, stirring constantly, until incorporated, 30 seconds. (Cooking the flour is important to remove the raw flavor!)

Add cream cheese and 1 cup water (1¾ cups for 4 servings) to pan with flour mixture. Whisk until fully incorporated. Simmer, stirring occasionally, until mixture has thickened and coats the back of a spoon, 2-5 minutes.

Stir in shrimp and a pinch of salt; cook, stirring frequently, until shrimp are mostly cooked through, 1-2 minutes (shrimp will finish cooking in the oven). Turn off heat. Using a slotted spoon, transfer shrimp to a plate, reserving scampi sauce in pan (you’ll use it in Step 6!).

Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough.

Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)

Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.

Spread dough with scampi sauce, leaving a 1-inch border. Top with shrimp and sprinkle with mozzarella. Drizzle or brush edges of dough with olive oil.