Shrimp Scampi Pizza Bread

(recipe adapted from Rachael Ray Magazine)

• 3 tablespoons extra-virgin olive oil
• 12 cloves garlic , 8 smashed and peeled and 4 finely chopped
• 1 bunch flat leaf parsley, trimmed
• 1 15 oz. container ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 2 lbs. shrimp, peeled, deveined & chopped
• salt & pepper
• pinch red pepper flakes
• 1 baguette, split lengthwise and quartered crosswise

In a large skillet, heat the olive oil over medium low heat. Cook the smashed garlic until golden, about 5 minutes. Using a slotted spoon, transfer garlic to a food processor; reserve the oil.

Add the parsley to the garlic in the food processor and pulse to finely chop; set aside a 1/4 cup. Add ricotta and Parmesan to the food processor; pulse to combine.

Preheat oven to 500 degrees F. In the same skillet, heat the reserved olive oil on medium high heat. Add the chopped garlic and the red pepper flakes and cook, stirring for 1 minute. Add the shrimp, season with salt & pepper and cook, stirring until opaque, about 5 minutes. Stir in the reserved parsley-garlic mixture.

Spread the cheese mixture on the cut side of each piece of bread and arrange on a parchment paper lined baking sheet. Spoon the shrimp mixture on top and sprinkle with more Parmesan. Bake until cheese is melted, 7 to 10 minutes.

***It must be noted that I had some extra ricotta spread leftover. Perhaps I didn’t add enough to my bread? Also it’s a good idea to eat these RIGHT away. If it sits out, you lose the crispy bread situation. You don’t want to miss that.  The shrimp that I used were frozen cooked large shrimp. Because they were so big, I only needed 1 lb.***