Pizza with shrimp
Origin of the recipe
Shrimp pizza is a modern interpretation of an Italian tradition, using seafood as a premium topping. In classic Neapolitan cuisine, shrimp is rarely found on pizza, but in coastal regions of Italy (such as Campania or Apulia), they are included in summer versions. Interesting fact: in the 1980s, this variation became popular in the United States as "seafood pizza" and later returned to Europe in an updated form—with white sauce instead of tomato. Today, it's a homemade version that's easy to make without any special skills.
What do you need for cooking?
Ingredients
-
Yeast pizza dough
For the sauce:
-
Cream 20%
-
Grated Parmesan
-
Salt
-
Garlic
-
Black pepper
For the filling:
-
Peeled shrimp
-
Mozzarella cheese
-
Cherry tomatoes
-
Iceberg lettuce
Kitchen utensils
- Board
- Whisk
- Pan
- Grater
- Baking pan
- deep bowl
- Pizza cutter
- Parchment paper for baking
Step-by-step recipe
Step 1:
Make the white sauce: heat the cream, add Parmesan, salt, garlic and black pepper.
Step 2:
Whisk until smooth and thick, then remove from heat and cool.
Step 3:
Fry the shrimp in a frying pan for 1–2 minutes, until pink. Let cool.
Step 4:
Grate the cheese.
Step 5:
Stretch the dough with your hands on a surface sprinkled with semolina to a circle of ~30 cm.
Step 6:
Transfer to a pizza pan sprinkled with semolina.
Step 7:
Spoon a layer of white sauce evenly over the entire surface, leaving a free edge.
Step 8:
Place the shrimp.
Step 9:
Then sprinkle with mozzarella, then add some grated Parmesan on top.
Step 10:
Bake in the oven on the highest level at 250°C for 10 minutes - until golden brown and the cheese is bubbling.
Step 11:
Remove the pizza from the oven, sprinkle with Italian herbs, garnish with cherry tomatoes and lettuce leaves.
Step 12:
Serve immediately to preserve the crispy crust and juiciness.
Cooking tips
Use ready-made yeast dough from the store as a pizza base, or make your own dough using a recipe to suit your taste.
To prevent the shrimp from becoming tough, fry them only until they turn pink—overcooking them will make them rubbery.
Use 20% cream - higher fat may separate, lower fat will not thicken properly.
If you don't have Parmesan, substitute Grana Padano or a hard, neutral-flavored cheese—not a soft one (like Camembert).
To make mozzarella stretch better, cut it into cubes or use fresh mozzarella—it melts better than vacuum-packed mozzarella.
Don't add lettuce and tomatoes before baking—they'll release juices and make the crust soggy. Add them only after the pizza has come out of the oven.
