Recipes › Bread & Pizza › Shrimp Pizza Recipe

Shrimp Pizza Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired shrimp pizza features a crispy, thin crust topped with garlic-infused olive oil, fresh shrimp, cherry tomatoes, and a touch of white wine reduction. The combination of succulent seafood and traditional pizza elements creates an elegant yet approachable main course that brings coastal Italian flavors to your table.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 7g (1.5 teaspoons) instant dry yeast
• 325ml (1.3 cups) warm water
• 10ml (2 teaspoons) salt
• 15ml (1 tablespoon) extra virgin olive oil, plus 60ml (0.25 cup) for topping
• 500g (1.1 pounds) large shrimp, peeled and deveined
• 6 cloves garlic, thinly sliced
• 250g (1.6 cups) cherry tomatoes, halved
• 120ml (0.5 cup) dry white wine
• 30g (1 ounce) fresh mozzarella, torn into pieces
• 15g (0.5 ounce) fresh parsley, chopped
• 5g (1 teaspoon) dried oregano
• 5ml (1 teaspoon) fresh lemon juice
• Sea salt and cracked black pepper to taste
• Cornmeal for dusting
• 30g (1 ounce) Parmigiano-Reggiano, grated

Instructions

1. Combine warm water, yeast, and 5ml of olive oil in a bowl. Let sit for 5 minutes until foamy. Add flour and salt, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.

2. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 hours until doubled in size.

3. Preheat oven to 240°C (475°F). Divide dough in half and stretch each portion into a thin 30cm (12-inch) round on parchment paper dusted with cornmeal.

4. Heat 30ml of olive oil in a large skillet over medium-high heat. Add sliced garlic and cook for 1 minute until fragrant but not browned.

5. Add shrimp to the skillet in a single layer, season with salt and pepper, and cook for 2 minutes on each side until just pink. Remove shrimp to a plate. Deglaze pan with white wine, scraping up browned bits, and simmer for 2 minutes until reduced by half.

6. Brush each pizza crust with 15ml of the remaining olive oil. Distribute halved cherry tomatoes evenly across both crusts, season lightly with salt and oregano.

7. Arrange cooked shrimp over the tomatoes, spacing evenly. Scatter torn mozzarella pieces and drizzle with the reduced wine sauce from the skillet.

8. Bake on the lower oven rack for 12-15 minutes until crust is golden and crispy at the edges while cheese melts slightly.

9. Remove from oven and immediately garnish with fresh chopped parsley, lemon juice, grated Parmigiano-Reggiano, and cracked black pepper. Serve hot.

Substitutions

• Substitute shrimp with scallops (same cooking time) for a different briny seafood flavor
• Use whole wheat pizza dough for a nuttier texture and added fiber
• Replace fresh mozzarella with buffalo mozzarella for a creamier finish
• Omit white wine and use vegetable broth with a splash of lemon juice for an alcohol-free version

Tips

• Pat shrimp dry before cooking to ensure they brown properly rather than steam
• Don't overwork the pizza dough when shaping; gentle stretching maintains an airy crust
• Use high heat and position the pizza on the lower oven rack for a crispy bottom crust
• Prepare the wine reduction before topping the pizzas so components come together quickly

Seafood pizzas, particularly with shrimp, are popular in coastal Italian regions and reflect the Mediterranean tradition of combining fresh catch with bread. This style gained prominence in Campania and Sicily, where fishermen's markets directly influenced pizzeria menus.

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