Shrimp Broccoli Alfredo Pizza Recipe

prepare oven and dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. Lightly dust a pizza peel or baking sheet with cornmeal/semolina and flour. On a lightly floured surface, gently stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer stretched dough to the prepared peel or baking sheet. Brush the outer 1/2-inch of the crust lightly with 1 tsp olive oil to help browning.

make the alfredo

In a medium saucepan over medium heat, melt 2 tbs butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 tbs flour over the butter and garlic and cook 1 minute, stirring constantly, to form a roux. Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer while whisking; cook 3–4 minutes until slightly thickened. Remove from heat and whisk in 1 cup grated Parmesan until melted and sauce is smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp nutmeg (optional). Taste and adjust seasoning. Let sauce cool 5 minutes so it’s spreadable but not runny.

prepare broccoli

Bring a small pot of salted water to a boil. Blanch 1 cup small broccoli florets in boiling water for 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking; drain well and pat dry. Alternatively, lightly steam for 2 minutes until fork-tender but not soft.

season and grill shrimp

Pat 12 large peeled and deveined shrimp dry. In a bowl, toss shrimp with 1 tsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp lemon juice. Heat a grill pan or skillet over medium-high heat. When hot, add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and lightly charred. Remove from heat and let rest. Halve the shrimp lengthwise if desired for even topping distribution.

assemble pizza

Spread a thin, even layer of the prepared Alfredo sauce over the stretched dough, leaving the outer 1/2-inch edge bare. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Distribute blanched broccoli florets across the pizza in small clusters. Arrange grilled shrimp on top, spacing them evenly (12 shrimp gives roughly 6 shrimp per half). Sprinkle an additional 2 tbs grated Parmesan and 1/2 tsp red pepper flakes if using.

bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and the cheese is bubbly and slightly browned. Baking time will vary with oven and stone; watch for blistering and a firm crust.

finish and serve

Remove pizza from oven and transfer to a cutting board. Let rest 2 minutes. Garnish with 1 tbs chopped fresh parsley. Slice into 6–8 pieces and serve immediately. Optional: drizzle a little extra virgin olive oil or squeeze fresh lemon over slices for brightness.

Clean and store tools. Serve with extra red pepper flakes and grated Parmesan on the side.