Shrimp & Arugula Pizza Recipe

Preheat

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available (450–475°F).

Lightly dust a pizza peel or work surface with the all-purpose flour. If using store-bought dough, let it sit at room temperature for 20–30 minutes so it relaxes and is easier to stretch.

Pat the shrimp dry with paper towels. In a bowl toss the shrimp with lemon zest, lemon juice, 1/4 teaspoon of the salt, 1/4 teaspoon cracked black pepper and the red pepper flakes (if using).

Heat a small skillet over medium-high heat and add 1 teaspoon olive oil. Sear the shrimp 45–60 seconds per side until just opaque and slightly pink; they will finish cooking on the pizza. Remove from heat and let cool slightly. Reserve pan juices to brush on dough if desired.

In a small bowl combine the crème fraîche and minced garlic. Season with remaining 1/4 teaspoon salt and a pinch of cracked black pepper; stir until smooth. This creates a light garlic cream base for the pizza.

Shred the mozzarella and have the Parmesan ready if using.

On the floured work surface, stretch or roll the dough into a 10–12 inch round (or desired shape). Transfer the stretched dough to a pizza peel dusted with flour or cornmeal to prevent sticking.

Brush the dough lightly with 1 tablespoon olive oil (or the reserved shrimp pan juices) leaving a 1/2-inch border for the crust.

Spread the garlic crème fraîche in an even thin layer over the dough, leaving the outer crust bare.

Scatter the shredded mozzarella evenly over the cream base, then sprinkle the grated Parmesan on top if using.

Arrange the seared shrimp evenly across the pizza, spacing them so each slice will have shrimp.

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500°F (or 10–14 minutes at a lower temp) until the crust is golden and cheese is bubbling and lightly browned. Watch closely — high-heat baking is quick.

If desired, during the last 1–2 minutes broil briefly to add extra color to the top, but watch carefully to avoid burning.

Remove the pizza from the oven and transfer to a cutting board. While still hot, scatter the arugula over the pizza.

Toss the arugula beforehand with 1 teaspoon extra-virgin olive oil and 1/2 teaspoon lemon juice, then season with flaky sea salt and freshly cracked black pepper to taste. This will wilt the greens slightly and add brightness.

Let the pizza rest 1–2 minutes, slice into 6–8 pieces, and serve immediately.