Shrimp & Garlic Pizza Recipe

Mix and knead

In a large bowl combine warm water (about 105–115°F/40–46°C), sugar and yeast. Let sit 5–7 minutes until foamy. Add olive oil, flour and salt. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–90 minutes.

Cook garlic

In a small saucepan over medium heat, melt butter. Add the 4 cloves minced garlic and cook, stirring, 30–45 seconds until fragrant but not browned.

Make roux

Add 2 tablespoons flour to the butter-garlic and whisk for 30–45 seconds to cook the flour.

Add milk and thicken

Gradually whisk in 1 cup milk, bring to a gentle simmer, and cook 3–4 minutes until slightly thickened. Remove from heat.

Finish sauce

Whisk in 1/2 cup grated Parmesan, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon zest. Taste and adjust seasoning. Keep warm while preparing other components.

Season shrimp

Pat shrimp dry and toss with 1 tablespoon olive oil, 2 cloves minced garlic, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper.

Quick sauté (optional)

Heat a skillet over medium-high heat. Add the seasoned shrimp and cook 1–1.5 minutes per side until just opaque and pink. Remove from heat — shrimp will finish cooking on the pizza. (If you prefer raw shrimp on pizza, skip this step but ensure shrimp are evenly small/thin so they cook through.)

Prepare cheese and herbs

Tear or thinly slice 8 oz fresh mozzarella and have 2 tbs chopped parsley and 2 tbs grated Pecorino ready.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that won't reach 500°F, preheat to the highest temperature (475–500°F).

Shape dough

Turn risen dough onto a lightly floured surface, press down to deflate and divide if making two smaller pizzas (this recipe makes one 12–14" pizza). Stretch or roll into a 12–14 inch round, leaving a slightly thicker rim. Transfer to a peel or baking sheet dusted with cornmeal or flour.

Brush and sauce

Lightly brush the dough rim with 1 tablespoon olive oil. Spoon the garlic cream sauce onto the center and spread evenly, leaving the rim bare.

Add cheese and shrimp

Distribute the torn mozzarella evenly over the sauced dough. Arrange the shrimp in a single layer across the pizza. Sprinkle the 2 tbs grated Pecorino on top and a light pinch of red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes until crust is golden and cheese is bubbling and shrimp are fully opaque (internal temp ~145°F). Baking time will vary by oven; watch closely.

Finish

Remove pizza from oven. Sprinkle chopped parsley over the top, grind a little extra black pepper and squeeze lemon wedges lightly over the shrimp to taste. Let rest 2–3 minutes, then slice and serve.

Serve hot with extra lemon wedges on the side. Leftovers keep refrigerated up to 2 days; reheat in a hot oven or skillet to preserve crust crispness.