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Very Garlic Shrimp Pizza

The aroma alone transports me back to my tiny apartment in Naples, Italy. The air, thick with the scent of salt, oregano, and the sea, found its way into my kitchen as I first experimented with this flavor profile. I remember piling high-quality, very garlic-infused shrimp onto a simple pizza dough, eager for a taste of home—a culinary fusion of my American roots and the vibrant Italian culture that had embraced me. The combination, somehow both familiar and exotic, became a steadfast favorite, a reminder of that sun-drenched period of culinary discovery.

Recipe Overview

Prep Time: 15 minutes (if using a prepared crust)
Cook Time: 5-6 minutes
Total Time: 20-21 minutes
Servings: 2 (9-inch pizzas)
Yield: 2 pizzas
Dietary Type: Pescatarian

Ingredients

2 9-inch pizza doughs, frozen or homemade
30 large shrimp, peeled and de-veined with tails removed
10 cloves garlic, peeled and minced
⅛ cup extra virgin olive oil
1 cup grated mozzarella cheese
1 cup grated Fontina cheese (or 1 cup mild Swiss cheese, such as Finlandia Swiss cheese)
2 ounces goat cheese
2 tablespoons grated Parmesan cheese
¼ cup yellow peppers (or ¼ cup red pepper), diced
1 cup cherry tomatoes, cut in half

Equipment Needed

10″ to 12″ frypan
Baking stones
Floured surface
Pastry brush
Spatula
Pizza peel (optional)
Parchment paper (optional)

Instructions

In a 10″ to 12″ frypan, heat the extra virgin olive oil to medium-low heat. Add the shrimp and minced garlic.
If the shrimp is raw, sauté for 3 minutes on each side until pink and opaque. If the shrimp is already cooked, sauté for just 2 minutes on each side, just long enough to infuse them with the garlic-infused oil. Remember, you’re primarily flavoring the shrimp, not necessarily cooking them through.
Remove the shrimp and garlic from the pan and set aside to cool slightly. Retain the garlic-infused olive oil in the pan. This is liquid gold!
Place your baking stones in the oven and preheat to 550ºF. This high temperature is crucial for achieving a crispy crust.
On a lightly floured surface, gently press one pizza dough into a 9-inch circle (if using homemade). If using frozen dough, ensure it has thawed sufficiently to be easily workable.
Prepare a surface that will easily slide the pizza onto the hot stone. Options: Directly on a pizza peel covered with parchment paper for easy transfer, or on a floured surface if you’re confident with a spatula.
Using a pastry brush, generously coat the pizza dough with the garlic-infused olive oil from the frypan. Ensure even distribution for maximum flavor.
For each pizza, evenly distribute half of the grated mozzarella, half of the Fontina (or Swiss cheese), and half of the diced pepper over the oiled crust.
Now, strategically arrange 15 garlic shrimp on each pizza, pressing them gently into the cheese. Distribute half of the goat cheese in small chunks across the surface.
Add half of the cherry tomatoes (cut-side up for visual appeal and to release their juices) to each pizza and sprinkle with half of the grated Parmesan cheese.
Drizzle some of the remaining garlic oil (if any) over the pizza toppings for an extra layer of flavor and richness.
When adding the toppings, leave approximately a 1-inch border around the edge of the dough. This allows the crust to rise properly and create that desirable, puffy edge.
If necessary, after topping, gently stretch the dough out on the edges to maintain the desired shape. Be careful not to tear the dough.
Carefully pull out an oven rack and, using a spatula, slide one pizza onto the hot baking stone. Work quickly to prevent the oven from losing too much heat.
After approximately 3 minutes, carefully rotate the pizza 180º. This ensures even baking and browning.
Bake for another 2-3 minutes, for a total baking time of 5 or 6 minutes. The pizza is done when the cheese is melted, bubbly, and lightly golden brown, and the crust is crisp and cooked through.
Remove the pizza from the oven, slice into wedges, and serve immediately. Repeat the process with the second pizza.

Expert Tips & Tricks

Garlic Intensity: Adjust the amount of garlic to your preference. For a more subtle flavor, use fewer cloves. For a bolder taste, consider adding some roasted garlic to the mix.
Shrimp Prep: Pat the shrimp dry before sautéing to ensure they brown nicely and don’t steam.
Cheese Blend: Feel free to experiment with different cheese combinations. Provolone, Asiago, or even a touch of Gorgonzola can add interesting flavors.
Homemade Dough: If making your own dough, allow ample time for it to rise properly. A slow rise in the refrigerator overnight develops deeper flavor.
Preventing Soggy Crust: Make sure your cheese and tomato toppings aren’t too wet. Drain any excess liquid before adding them to the pizza.

Serving & Storage Suggestions

Serve your Very Garlic Shrimp Pizza immediately while it’s hot and the cheese is melty. A sprinkle of fresh parsley or basil can add a pop of color and freshness. Pair it with a simple green salad and a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavors.

Leftover pizza should be allowed to cool completely before storing. Place slices in an airtight container or wrap them tightly in plastic wrap. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake the slices on a baking sheet for 5-7 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a crispy crust. Freezing is not recommended as it can affect the texture of the crust and cheese.

Nutritional Information

Please note that nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	728 kcal	36%
Total Fat	54 g	83%
Saturated Fat	27 g	135%
Cholesterol	247 mg	82%
Sodium	1523 mg	64%
Total Carbohydrate	13 g	5%
Dietary Fiber	2 g	7%
Sugars	5 g	N/A
Protein	48 g	96%

Variations & Substitutions

Gluten-Free: Use a gluten-free pizza dough for a gluten-free option.
Spicy Kick: Add a pinch of red pepper flakes to the garlic oil or sprinkle some on top of the finished pizza for a spicy kick.
Vegetarian: Replace the shrimp with roasted vegetables such as zucchini, eggplant, or mushrooms for a vegetarian version.
Dairy-Free: Use dairy-free mozzarella and omit the goat cheese for a dairy-free option. Nutritional yeast can add a cheesy flavor.
Pesto Base: Instead of garlic oil, use a pesto base for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp?
A: Yes, pre-cooked shrimp can be used. Just sauté them for a shorter time to warm them through and infuse them with the garlic flavor.

Q: Can I use dried garlic instead of fresh?
A: Fresh garlic provides the best flavor, but if you must substitute, use about 1 teaspoon of dried garlic powder. Be careful not to burn it.

Q: What if I don’t have baking stones?
A: If you don’t have baking stones, you can use a baking sheet. Preheat the baking sheet in the oven before placing the pizza on it.

Q: Can I prepare the pizza ahead of time?
A: You can assemble the pizza ahead of time, but it’s best to bake it just before serving. Assembling it too far in advance can result in a soggy crust.

Q: How do I prevent the crust from sticking to the pizza peel?
A: Ensure the pizza peel is well-floured or covered with parchment paper before placing the dough on it.

Final Thoughts

This Very Garlic Shrimp Pizza is a delightful culinary adventure, a symphony of flavors that will tantalize your taste buds. Don’t be afraid to experiment with different cheeses, vegetables, or herbs to create your own unique masterpiece. Gather your ingredients, preheat your oven, and prepare to be amazed by the simplicity and deliciousness of this recipe. Share your creations with friends and family, and let them experience the magic of homemade pizza. I encourage you to try this recipe and I’d love to hear about your experience and any variations you create! Enjoy!

Very Garlic Shrimp Pizza Recipe