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Crispy Shrimp Pizza
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Servings:
3
to 4 small thin crust pizzas
Course:
Main Course
Cuisine:
American
Ingredients
dough:
- 2 cups flour I used all purpose + whole wheat
- 3/4 cup water warm
- 1 dry active yeast packet
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon salt
toppings:
- 1 1/2 pounds raw, deveined shrimp
- 1/4 cup flour
- black pepper to taste
- salt to taste
- 1/4 cup olive oil + 1 tablespoon
- 4 garlic minced, cloves
- 1 cup Parmesan Cheese freshly grated
- 1 cup mozzarella cheese shredded
- 2 cups arugula
- 1-2 lemon plural
Instructions
- Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. Add in flour and salt and mix until a ball forms. Using your hands, need dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 1-2 hours.
- Preheat oven to 375 degrees. Heat a skillet over medium high heat and add 1 tablespoon of olive oil. Sprinkle shrimp with salt and pepper and dredge through flour. Make sure the skillet is very hot and add shrimp, cooking on each side for only 1-2 minutes until crispy. Remove and drain on a paper towel.
- Roll out pizza dough to the desired size (mine were about 4-5 inches wide and very thin). Top each with about a tablespoon of olive oil and a minced clove of garlic. Sprinkle on both cheeses and add shrimp on top. Bake for 10-15 minutes (depending on thickness of crust) or until crust is golden and cheese is melted. Serve with arugula and a few lemon slices for spritzing, as well as additional parmesan cheese.
- Note: I was concerned that the shrimp would become rubbery after essentially being cooked twice, but it didn’t at all with the smaller thin crusts. If you want to make one large pizza you may need to experiment first and see if the shrimp stays crisp after being cooked so long.
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