White Shrimp Recipe

Preheat and prepare dough

Preheat your oven to 475°F (245°C). If using a pizza stone, place it on the middle rack to heat. Lightly dust a pizza peel or baking sheet with cornmeal or semolina. If dough is refrigerated, let it rest at room temperature 20–30 minutes before stretching.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired size). Transfer the stretched dough to the prepared peel or baking sheet dusted with cornmeal.

Brush the dough lightly with 1 tablespoon of extra-virgin olive oil and sprinkle the 1/2 teaspoon of freshly ground black pepper and 1 teaspoon of sea salt evenly over the surface.

Make white base

In a small bowl, combine 1 cup ricotta, 1/4 cup of the grated Parmesan, the lemon zest, and the minced garlic (reserve 1/2 clove garlic for shrimp if you prefer). Stir until smooth; season with 1/4 teaspoon sea salt and a few grinds of black pepper. If mixture seems thick, thin with 1–2 teaspoons of water or milk to spreadable consistency.

Spread the ricotta mixture evenly over the oiled pizza dough, leaving a 1/2-inch border for the crust. Scatter the torn/shredded fresh mozzarella evenly on top, then sprinkle the remaining 1/4 cup Parmesan over the cheese layer.

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of black pepper. In a medium skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add thinly sliced red onion and sauté 2–3 minutes until beginning to soften.

Add the minced reserved garlic and crushed red pepper flakes and sauté 30 seconds until fragrant. Add the shrimp and cook just until they turn pink and opaque, about 2 minutes per side depending on size (total 3–4 minutes). Add the capers and lemon juice to the pan, toss for 30 seconds to combine and remove from heat. Do not overcook shrimp — they will finish on the pizza in the oven.

Using tongs or a slotted spoon, distribute the cooked shrimp, onions, and capers evenly across the top of the cheese-covered pizza. Drizzle any flavorful pan juices lightly over the pizza (not more than 1 tablespoon).

Bake the pizza

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and the cheese is bubbling and beginning to brown in spots. If using a very hot stone, check at 8 minutes to avoid burning.

Remove the pizza from the oven. Immediately sprinkle the chopped fresh parsley and the remaining 1/4 cup Parmesan (if desired) over the top. Finish with a light squeeze of fresh lemon juice and a drizzle of the remaining 1 tablespoon olive oil. Sprinkle flaky sea salt to taste.

Let the pizza rest 2–3 minutes, slice into 6–8 pieces, and serve with lemon wedges.