Shrimps Pizza Recipe

Make and rest dough

In a medium bowl combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add flour and salt, then olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 45–60 minutes.

Shape dough

After rising, punch down dough and transfer to a lightly floured surface. Roll or stretch into a 10–12 inch circle (for a thinner crust aim for 12 in). Transfer to a pizza peel or baking sheet dusted with flour or cornmeal.

While dough rises, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes and tomato paste, then stir in oregano, salt, pepper and optional sugar. Bring to a gentle simmer and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare shrimp while sauce simmers. Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tablespoon olive oil, minced garlic, lemon juice, smoked paprika, salt and pepper. Let marinate 5–10 minutes.

Heat a skillet or grill pan over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through (internal temp ~120–130°F for best texture). Remove from heat and toss with chopped parsley. Set aside to cool slightly — you want them warm but not piping hot when placed on the pizza so they don’t overcook in the oven.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. If you don’t have a stone, preheat a baking sheet.

Brush the shaped dough edge lightly with 1 teaspoon olive oil. Spread an even layer (about 1/2 to 2/3 cup) of the prepared tomato sauce over the dough, leaving a 1/2 inch rim for the crust.

Sprinkle shredded mozzarella evenly over the sauce, reserving about 1 tablespoon. Scatter the cooked shrimp evenly across the cheese. Sprinkle the remaining mozzarella and grated parmesan over the top. Finish with red pepper flakes if using.

Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling. Baking time will vary with oven and stone; watch for a nicely browned crust and melted cheese.

Remove pizza from oven. Let rest 2 minutes, then scatter fresh basil leaves on top. Slice and serve hot.