Garlic Shrimp Pizza Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • ¼ cup dry white wine
  • ¾ cup whole milk ricotta
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • 12 ounces large shrimp (16 to 20 count), peeled, deveined, and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • ½ to 1 teaspoon chile flakes, depending on heat level
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • 2 tablespoons semolina flour, for dusting
  • 1 pound pizza dough, at room temperature
  • 8 ounces fresh mozzarella, sliced thinly
  • ¼ cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 2 tablespoons fresh basil leaves, torn
  • 1 tablespoon chili oil
  • 1 teaspoon lemon zest
  • ½ teaspoon flaky sea salt
Directions
  1. Place a pizza stone or baking sheet on the middle oven rack and preheat the oven to 500 F for at least 1 hour.
  2. Heat the 3 tablespoons olive oil and garlic in a small skillet over medium-low heat until the garlic is fragrant and just turning pale gold, about 2 minutes.
  3. Add the white wine and simmer until reduced by half, about 3 minutes. Let cool for 5 minutes.
  4. Combine the garlic mixture, ricotta, 1 teaspoon lemon zest, and ¼ teaspoon salt together in a bowl until smooth.
  5. Toss the shrimp with the 2 tablespoons olive oil, chile flakes, 1 teaspoon lemon zest, and ½ teaspoon salt. Set aside for 15 to 30 minutes.
  6. Dust a sheet of parchment paper with the semolina flour.
  7. Stretch the dough into a 14-inch round on the parchment, leaving the edge slightly thicker.
  8. Spread the garlic ricotta over the dough, leaving a 1-inch border. Scatter the mozzarella and Parmesan evenly on top.
  9. Slide the pizza on the parchment onto the preheated stone. Bake for 6 minutes, until the crust is set and the cheese is beginning to brown.
  10. Remove the pizza and arrange the shrimp in a single layer over the cheese. Return to the oven and bake until the shrimp are pink and opaque and the crust is deep golden, 4 to 5 minutes more.
  11. Whisk together the lemon juice and honey.
  12. Top the hot pizza with the basil, then drizzle with the lemon honey and the chili oil. Finish with the 1 teaspoon lemon zest and the flaky sea salt, slice, and serve immediately.