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Restaurants›Newtown Road Italian Deli & Pizza›Gamberi E Pesto Pizza Recipe

Gamberi E Pesto Pizza Recipe

Name: Newtown Road Italian Deli & Pizzas Gamberi E Pesto Pizza Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1.5 cups warm water; 2 tsp active dry yeast; 2 tbsp olive oil; 1.5 tsp salt; 1 tsp sugar; 2 cups fresh basil leaves; 3 tbsp pine nuts (or walnuts); 0.5 cup grated Parmesan cheese; 2 cloves garlic cloves; 0.5 cup olive oil (for pesto); 1 tsp lemon zest; 0 to taste salt (to taste); 0 to taste black pepper (to taste); 12 pieces large shrimp, peeled and deveined; 1 tbsp olive oil (for shrimp); 2 cloves garlic (minced for shrimp); 1 cup cherry tomatoes, halved; 8 oz fresh mozzarella, sliced or torn; 0 to taste red pepper flakes; 1 tsp lemon juice; 0 to taste salt (for shrimp); 0 to taste black pepper (for shrimp); 8 leaves fresh basil leaves (for finishing); 2 tbsp grated Parmesan (optional finish)

Inspired by Newtown Road Italian Deli & Pizza

Time1h 35m

Serves4

Shrimp, garlic, mozzarella, tomatoes, pesto.

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Ingredients

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Dough

3 1/2 cups 00 bread flour

1 1/2 cups warm water

2 tsp Active dry yeast

2 tbsp olive oil

1 1/2 tsp Celtic sea salt

1 tsp sugar

Pesto & Sauce

2 cups Fresh basil leaves

3 tbsp pine nuts (or walnuts)

1/2 cup Grated Parmesan cheese

2 cloves Garlic cloves

1/2 cup olive oil (for pesto)

1 tsp Lemon zest

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Toppings

12 pieces large shrimp, peeled and deveined

1 tbsp olive oil (for shrimp)

2 cloves garlic (minced for shrimp)

1 cup Cherry tomatoes, halved

8 oz fresh mozzarella, sliced or torn

0 to taste Red pepper flakes

1 tsp ReaLemon lemon juice

0 to taste salt (for shrimp)

0 to taste black pepper (for shrimp)

8 leaves fresh basil leaves (for finishing)

2 tbsp grated Parmesan (optional finish)

Method

Dough

Activate yeast

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl or stand mixer, combine flour and salt. Add the foamy yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes (or 5–7 minutes in mixer) until smooth and elastic.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the risen dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into balls, cover and rest 20 minutes before shaping.

Pesto & Sauce

Make pesto

In a food processor, combine basil leaves, pine nuts, grated Parmesan, garlic cloves, lemon zest, a pinch of salt and pepper. Pulse while drizzling in the 1/2 cup olive oil until you reach a spreadable, slightly textured pesto. Taste and adjust seasoning. Reserve about 3/4 cup pesto for the pizzas; leftover can be refrigerated.

Toppings

Prepare shrimp

Toss the peeled and deveined shrimp with 1 tbsp olive oil, minced garlic, lemon juice, a pinch of salt and pepper. Optionally add a pinch of red pepper flakes. Let marinate 10–15 minutes while dough rests.

Cook shrimp

Heat a skillet over medium-high heat. Sear shrimp 1–1½ minutes per side until just opaque and pink. Remove from heat (they will finish cooking on the pizza). Set aside.

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.

Shape dough

On a lightly floured surface, stretch or roll one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel dusted with semolina or flour (or to a parchment paper if using a baking sheet).

Assemble pizza

Spread a thin, even layer (about 3–4 tbsp) of the prepared pesto over the dough, leaving the rim bare. Distribute half the torn/sliced mozzarella evenly. Scatter halved cherry tomatoes across the pizza. Arrange cooked shrimp evenly. Sprinkle a little grated Parmesan and red pepper flakes to taste.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes, until crust is blistered and golden and cheese is melted. Rotate once halfway if needed for even browning.

Finish and serve

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza and drizzle a little olive oil if desired. Let rest 2 minutes, slice, and serve. Repeat assembly and baking for the second pizza if using leftover dough and toppings.