PIZZA FAUX-VENEZIA
Source: Justin/Waks Family Cookbook
Serves 2-3

"This was inspired by Bertucci's Shrimp Bella Venezia pizza, which is a favorite of ours, and was created on the occasion of having good garden tomatoes that demanded a little creativity. The result isn't identical to the Bertucci's version, but is good enough to consider a keeper." - Justin/Waks Family Cookbook

Dough for 1 Pizza
12 oz. medium shrimp
2 medium tomatoes, seeded and diced
Greens from several scallions, sliced to 1/2-inch sections
1 heaping Tbsp. chopped garlic
4 to 5 oz. light cream
1 to 2 oz. parmesano reggiano
oregano
1/2 tsp salt

Make the pizza dough.

While that is rising, remove the tails from the shrimp and pat them dry. Prepare the tomatoes and the scallions.

Saute the garlic briefly in 1 tsp olive oil. Reduce heat to low, and stir in the cream and salt. Heat until the cream is steaming and beginning to thicken a little, but do not boil. Remove from heat. Grate some parmesan cheese into it, and stir to melt and mix.

When dough is ready, spin and roll it out to full size. Spread the sauce on evenly, getting close to the edge. Place the shrimp all over the pizza, then the tomatoes on top. Sprinkle a moderate amount of oregano on (not too much), and top with the scallions.

Bake at 450 degrees F for 10-12 minutes.

Notes and Variations:
The original didn't have the salt, but needed a little. I originally had some basil on top (which didn't improve things), and used too much oregano (hence the warning about using a light hand).

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LIKE BERTUCCI'S TOMATO SAUCE

1 (32 oz.) can Italian plum tomatoes (with basil leaf)
1 medium onion
1 clove garlic
2 tbsp olive oil
salt & pepper

Chop onion and saute slowly in olive oil. Halfway through, add sliced garlic. Cook onion and garlic until soft, but not browned.

Meanwhile, empty tomatoes into a pot and bring to a boil. Reduce heat and simmer.

When onions and garlic are done, add them to the tomatoes and position a food mill over the now-emptied saucepan. Put tomato mixture through food mill and strain through. Cook slowly for 15 minutes to an hour, depending on your taste. During last few minutes, add salt and pepper.