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Pesto Shrimp Pizza
Prep Time
20 mins
Cook Time
6 mins
Pre heat oven
1 hr
Total Time
26 mins
 

Pizza night in a lot of fun, especially when you make one with shrimp and pesto. Extra vegetables, like thinly sliced asparagus and chopped marinated artichoke hearts add textural contrast and flavor to the pesto and the shrimp. Makes on 10 inch (25.5 cm) pizza

Most store bough pizza dough makes a larger pizza pie, about 12 inches, 30.5 cm. Adjust the ingredients accordingly, so you have a nice sample of shrimp and vegetables and an even coating of pesto. 

Course: Dinner, Lunch
Cuisine: Italian American
Keyword: Pizza, Pizza Recipe, Shrimp Pizza
Servings: 2 people
Author: Ginger
Ingredients
  • Pizza Dough about 7 oz (200 g) for a 10 inch (25.5 cm) pizza see blog post for recommendations
  • Basil Pesto sauce 3 TB (35 g) depending on size of pizza
  • 9 large shrimp about 5-6 oz (150 - 175 g)
  • 2 TB divided Extra virgin olive oil
  • ¼ tsp Kosher salt
  • ¼ tsp ground garlic
  • Pinch of red pepper flakes.
  • 6 asparagus spears
  • 2 marinated artichoke hearts in oil
  • Garnish with juice of half of lemon grated cheese, pickled red onion (optional), and fresh ground black pepper
Instructions
Prepare the toppings
  1. If using, follow the instructions for preheating your pizza stone or pizza steel. Preheat the oven at 500°F/ 250° C / Gas Mark 8 for one hour before baking the pizza.

  2. Take the pizza dough out of the refrigerator 1 hour before baking. Let is rest on the counter in the container.
  3. While the oven is preheating, prep the ingredients. Clean the shrimp and remove the shells and vein. Add the shrimp to a bowl then mix in a shy tablespoon of extra virgin olive oil, Kosher salt, ground dried garlic and red pepper flakes. Mix until the seasonings are well incorporated. Cover the bowl with plastic wrap and place in the refrigerator.

  4. Trim off the tough ends of each asparagus spear, about an inch and half from the bottom. Slice each spear lengthwise in half, then cut each half in half lengthwise. Place the asparagus on a plate and drizzle a light coating of olive oil , shy tablespoon, and a pinch of Kosher Salt over the asparagus and toss with our hands until the oil and salt are well incorporated. Set aside.

  5. Cut the artichoke heart wedges, in half lengthwise and rough chop. Set aside.
Assemble the pizza
  1. Sprinkle your pizza peel with flour and set aside. Or, if you do not own a pizza peel place a piece of parchment paper on a large rimmed baking sheet, large enough to hold a 10-inch (25.5 cm) pizza. Lightly spray the parchment paper with oil spray. 
  2. Shape the dough. Sprinkle flour over your work surface so the dough does not stick and flour your hands. Pour out the dough and press down on the pizza dough with your fingertips to flatten and shape it into a circle. Drape the dough over the tops of both hands and stretch and shape the dough using gravity and your thumbs until the dough is about 10-inches (25.5 cm) in diameter. Don’t pull the dough but use both your thumbs to stretch out from the edge, not the center, and rotate the dough in a circle. 

  3. Drape the pizza dough on your prepared peel or pan, slide the peel back and forth to make sure the dough does not stick to the peel.

  4. Spread the pesto evenly around the pizza leaving about an inch (2.5 cm) border. Sprinkle the asparagus evenly over the pizza, then the shrimp and finally add the artichoke hearts. While you are adding the toppings,  repeat the slide test  making sure the pizza dough is not sticking to the peel with the extra weight.  

  5. Bring the peel over the oven and insert the peel towards the back of the baking steel or stone. Encourage the pizza to slide off the peel and onto your pizza stone or steel, by moving the peel back and forth until you can slide the peel out while the pizza slides off. Bake for 6 minutes or until the shrimp is cooked and the crust is golden brown. Optional, half way through the baking turn the pizza around, front to back for even browning. The BBQ spatulas are perfect for this job. Always be careful not to touch the baking stone or steel. They are seriously hot, and you can get a nasty burn. 

  6. Remove the pizza from the oven by using long BBQ spatula, careful not to touch the steel or stone, and slide it onto the pizza peel.  

  7. Slide the pizza onto a metal serving platter or cutting board. Squeeze the lemon juice over the pizza then lightly sprinkle grated Romano cheese. Scatter a few slices of pickled red onion and grind fresh black pepper over the pizza. Cut into equal size wedges and serve immediately. 

Recipe Notes

Most store bough pizza dough makes a larger pizza pie, about 12 inches, 30.5 cm. Adjust the ingredients accordingly so you have a nice sample of shrimp and vegetables and an even coating of pesto.