Back in a place called the 1980's I used to live in a quasi-housing project. A good friend of mine who shall remain nameless for his own dignity was living-in-sin with his then not-yet-wife in an adjacent building in the same housing area. Often on the weekends, he, his not-yet-wife, my not-yet-ex-wife and I would get together for dinners and the other absurdities that bored twenty-somethings do when they are low of funds because they are products of growing up in economically depressed circumstances. Some of these things the same people might find embarrassing today. Not me though, but I'm empathetic so I blur lines.

Anyway, round about near this quasi-housing project was a small Portuguese market that served as our corner store. Milk, bread the occasional box of cereal that kind of thing. They also sold some great Portuguese food including chourico rolls, malasadas and sweetbread. One of our favorite things to get there were seasoned pork cutlets called "chourico meat". This was pork that was marinated as if it was going to be ground and made into chourico, but instead, you pan fried it, topped it with cheese parked it in a pao secos and ate it as a sandwich. Good stuff under the worse circumstances, you add a few beers and some company and you've got a party!

Pizza with shrimp on it reminds me of Montreal. My great grandparents were Quebecois and Montreal has always been a nice weekend getaway for me so I've been to the city many, many times. The city is about as European as you can get in North America and going there is kind of like going very far away, but not traveling all that long to get there. That's a unique feeling. It's been a few years since my last visit and I feel one coming on.

One of the features of Montreal is good food. The city has more than its fair share of great restaurants, cafés and other kinds of eateries. One of my first stops when I'm in town is a wood-fired brick oven pizzeria named "Pizzaiolle". It occupies two floors in a narrow and old victorian building on Rue Crescent. It is a tight fit and the tables are close, but that just adds to the coziness and atmosphere.

My favorite pizza at Pizzaiolle is the #12 of the "Tiziana" whose ingredients are listed as "sauce tomate, crevettes, fromage, ail." Sure, it does have that in it and a few things they don't mention. That big 'ol wood fired brick oven sure doesn't hurt either! In any event it is delicious and I have had many. If you're ever in Montreal, be sure to check out Pizzaiolle, they now have several locations and I'm sure none of them will disappoint you!

My shrimp scampi pizza recipe below is inspired by Pizzaiolle, it is not an homage. Pizzaiolle creates the Tiziana with a thin crust and delicate "baby" shrimp. I opt for something a little more substantial because my pizzas usually have to feed up to 10 guests at a pop. Also, I can't help it, I am an American!

MEATLOAF! MEEEEEEATLOAF! Meatloaf, one of the pillars of the church of American comfort foods. Meatloaf! Utter that word in a roomful of men and eyebrows will raise, heads will cock and attention will be gathered as if you just threw a bait fish on a beach full of seagulls.

Say it with me: MEATLOAF.

Doesn't that create warm images of comfort and home?

Do you think I'm kidding, or making too much about it? Well I'm not. Meatloaf is to the American middle class what corned beef and cabbage is to the Irish! It's what the taco is to the Mexicans! Spam musubi to Hawaii! It's what haggis is to the Scottish. Well no, okay, not haggis. I don't think there are a lot of things anyone can relate to haggis. Anyway, I just mean to say it is a much loved dish by those familiar with it. As evidence I offer a few comments on the dish from some friends I contacted regarding it:

When I order pizza, either dining out or ordering in to my home, it is often Barbecue Chicken Pizza. I've had it from a lot of different pizzerias in a lot of different places and well, as far as I'm concerned, I'm a discerning expert. I will tell you that the two best places I've ever had it were from "Not Your Average Joe's" and "Bertucci's"  - both chain restaurants. You can still get it from "Not Your Average Joe's" but it is not as good as it used to be because they've changed some ingredients to save money (tsk, tsk). Bertucci's no longer offer theirs because they are trying to be a different kind of restaurant than the one that everyone fell in love with (tsk, tsk).

Without dissecting each and every barbecued chicken pizza I've ever had, allow me to give you the basics of a great one. It's not rocket science, and like all good things, it's simple. You're going to need good ingredients. I've always loved smoked chicken, it is flavorful and holds its juices well, even when frozen, so it was a no brainer that it was my choice for this pizza. Secondly, you're going to want a good barbecue sauce. You can make your own or use your favorite. I like Sweet Baby Ray's Original so that's what I use. Another important ingredient is onions. I've had it with red onions, white onions and green onions in a various states of doneness. They are all good, but in the end I chose caramelized onions. Sure, they take longer, but nothing compares to them on barbecue chicken pizza. Like all pizza, the cheese is important so I've outlined a blend below. It's all pretty simple but after twelve minutes in the oven, it's a slice of heaven! (sorry Mystic Pizza!)

Before we get to the brass tacks of the Barbecued Smoked Chicken Pizza recipe below, allow me to address four primary ingredients that all but guarantees you can make pizza at home that is as good or better than the average local shop. Get used to seeing these important "ingredients" because I am going to add them to every pizza recipe I write on Chop Onions, Boil Water. They are critical to your success.