Pesto Shrimp Pizza Recipe

Prepare oven and dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Lightly flour a work surface with the 2 tbs all-purpose flour. Stretch or roll the pizza dough into a 12-inch round (or desired size) about 1/4-inch thick. Transfer to a piece of parchment paper or a lightly oiled pizza peel.

Brush the dough edge lightly with 1 tbs olive oil to help brown the crust during baking.

Spread the tomato pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust (about 3/4 cup of the sauce). Dollop or thinly brush the 1 tbs pesto over the tomato sauce in a few places; you want pockets of pesto flavor rather than a full pesto layer.

Season and cook shrimp (quick sauté)

Pat the shrimp dry with paper towels. In a small bowl combine 1 tbs olive oil, 2 tsp chopped garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp lemon juice and 1 tsp red pepper flakes (optional). Toss the shrimp in this mixture to coat evenly.

Heat a nonstick skillet over medium-high heat. Add the shrimp and cook 1-2 minutes per side until opaque and just cooked through (total 3-4 minutes). Remove from heat and set aside. Do not overcook because they will finish in the oven.

Arrange the shredded mozzarella evenly over the sauced dough, leaving the crust border. Distribute the thin tomato slices on top of the cheese, spacing them evenly. Place the cooked shrimp across the pizza in a single layer.

Sprinkle the grated Parmesan evenly over the pizza. If desired, add a light extra drizzle of olive oil (about 1 tsp) over the top.

Slide the pizza (with parchment if using) onto the preheated pizza stone or place on a baking sheet. Bake at 475°F (245°C) for 10-12 minutes, until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven. Immediately spoon or brush any remaining 1 tbs pesto in thin streaks across the hot pizza for fresh pesto aroma. Scatter torn fresh basil leaves over the pizza. Let rest 2-3 minutes, then slice and serve.