Shrimp & Arugula Recipe

Preheat

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/8 tsp salt and a pinch of cracked black pepper. Set aside while you cook the sausage.

Cook spicy Italian sausage

Heat a nonstick skillet over medium-high heat. Crumble the spicy Italian sausage into the skillet and cook, stirring occasionally, until browned and fully cooked, about 5–7 minutes. Use a slotted spoon to transfer sausage to a paper-towel-lined plate to drain excess fat. Reserve 1 tsp rendered fat in the pan for quick shrimp sauté (or discard if preferred).

Sear shrimp

Return the skillet with 1 tsp reserved fat (or 1 tsp olive oil) to medium-high heat. Add shrimp in a single layer and sear 30–45 seconds per side until just opaque and lightly golden (they will finish cooking in the oven). Remove from heat and let cool briefly.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round. Transfer to a pizza peel dusted with flour or cornmeal, or to the prepared baking sheet.

Brush the outer 1/2-inch of the dough lightly with 1 tbs olive oil to promote browning of the crust.

Spread the marinara sauce evenly over the dough, leaving the oiled rim exposed. Sprinkle crushed red pepper flakes (1 tsp) over the sauce for a spicy base—adjust to taste.

Scatter the shredded mozzarella evenly over the sauced surface.

Top with the cooked, crumbled spicy Italian sausage, distributing it in small clusters so every slice gets some. Arrange the seared shrimp evenly on top (about 8 shrimp), pressing them lightly into the cheese so they adhere during baking.

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, or until the crust is golden and the cheese is bubbling and lightly browned. Rotate halfway through if your oven has hot spots.

While the pizza bakes, toss the fresh arugula with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice, remaining 3/8 tsp salt, and 1/4 tsp cracked black pepper to dress lightly.

Remove the pizza from the oven and let rest 1–2 minutes. Scatter the dressed arugula over the hot pizza. Finish with a light dusting of grated Parmesan and an optional pinch (1/4 tsp) of extra red pepper flakes for more heat. If desired, finish with a small drizzle (1/2 tsp) of olive oil.

Slice and serve immediately.