Shrimp Scampi Upside-Down Cake

Ingredients:

• 6 cloves garlic, peeled
• Leaves from half a bunch of parsley (about 0.5 cups)
• 110 g unsalted butter at room temperature
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling
• Zest and juice of 1 lemon
• 1/4 teaspoon crushed red pepper flakes, optional
• 900 g shrimp (16/20), peeled and deveined
• 400 g of chilled pizza dough
• 6 tablespoons sesame seeds

Preparation:

1. Preheat oven to 230°C.
2. Place the garlic cloves in a food processor and finely chop. Add the parsley and pulse a few times until coarsely chopped. Add the butter, Parmesan, lemon zest, red pepper flakes, if using, and 1.5 teaspoons of salt to the food processor and pulse until completely combined, scraping down the sides of the bowl as needed, about 1 minute. Season the shrimp with salt and pepper on both sides.
3. Spread about half of the butter mixture in an even layer in the bottom of a 22x32cm baking dish. Arrange the shrimp on top in a single layer and drizzle with the remaining butter.
4. Roll out the pizza dough into an even layer. Sprinkle the exposed side of the dough with 3 tablespoons of sesame seeds, all the way to the edge. Press lightly to adhere the seeds to the dough. Flip the dough over so the seeds are facing down and sprinkle the remaining 3 tablespoons of sesame seeds on top; press to adhere. Place the dough over the shrimp and gently stretch it so that the edges hang over the sides by about 1 cm. Gently press the edges of the dough down to completely enclose the shrimp.
5. Bake until golden brown and the butter begins to bubble on the sides, about 18 minutes. Let rest for 5 minutes. Invert onto a square platter or cutting board, then drizzle with lemon juice and sprinkle with Parmesan.