Tuscan Kale Pesto Pizza with Shrimp Scampi Recipe | Valerie Bertinelli | Food Network

Ingredients

• Tuscan Kale Salad with Lemon-Anchovy Dressing, recipe follows
• 1/2 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 1/2 pounds jumbo shrimp (21/25 count), peeled and deveined, tails removed
• Kosher salt
• 1/4 cup minced garlic (from about 1 small head)
• 1/2 cup white wine
• 1 1/2 teaspoons Calabrian chile paste or 2 pinches red pepper flakes
• 2 tablespoons lemon juice (from about 1 lemon)
• 1 tablespoon lemon zest (from about 2 lemons)
• Six 9 1/2-by-5-inch plain naan flatbreads (see Cook's Note)
• 6 tablespoons extra-virgin olive oil
• 2 cups shredded fontina cheese (about 8 ounces)
• 2 bunches Tuscan kale, stemmed, leaves sliced into 1/4-inch strips
• 1/2 cup golden raisins
• 1/2 cup white wine vinegar
• 4 anchovy fillets
• 3 tablespoons grated pecorino, plus shaved pecorino, for garnish
• 2 tablespoons diced shallots
• 1 teaspoon honey
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 cup hazelnuts, toasted