Pesto Shrimp Pizza
Elevate your pizza night with this vibrant pesto shrimp pizza. Featuring a crisp, airy crust, aromatic basil pesto, and succulent shrimp with melty mozzarella.
There is something truly special about the combination of herbaceous basil pesto and sweet, tender shrimp on a perfectly baked pizza. This recipe balances the earthy richness of pine nuts and parmesan with the fresh, briny flavor of shrimp, creating a sophisticated twist on a classic pie. It is a wonderful way to bring a taste of artisanal Italian-inspired cooking into your own home kitchen.
Ingredients
- 500 g pizza flour
- 350 g water
- 20 g olive oil
- 5 g salt
- 2.5 g yeast
- 50 g fresh basil
- 50 g toasted pine nuts
- 2 cloves garlic
- 50 g Parmesan cheese
- 50 g olive oil
- 2 g salt
- 200 g mozzarella cheese
- 150 g raw shrimp, peeled and deveined
- 50 g fresh mozzarella balls
Instructions
- 1Combine Pesto Ingredients
Place the fresh basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and salt into a food processor bowl. Pour in the olive oil to prepare for blending.
Tip: Toasting the pine nuts beforehand will bring out their natural oils and enhance the nutty flavor of the pesto. - 2Prepare the basil pesto
In a food processor, combine 50 grams of fresh basil leaves, 50 grams of toasted pine nuts, 2 cloves of garlic, 50 grams of Parmesan cheese, 50 grams of olive oil, and 2 grams of salt. Pulse and blend the mixture until you achieve a smooth, vibrant green pesto consistency.
Tip: For the best flavor, use fresh basil and make sure your pine nuts are lightly toasted before blending. - 3Divide the Dough
Transfer the rested, overnight-fermented pizza dough onto a lightly floured surface. Use a dough scraper to divide the large piece of dough evenly into four equal portions. Let them rest until they come to room temperature.
Tip: Dust your work surface and the dough scraper with a little flour to prevent the hydrated dough from sticking. - 4Shape the Pizza Crust
Once the dough portions have reached room temperature, take one piece and use your hands to gently stretch and shape it into a flat, round pizza crust.
Tip: Gently press from the center outwards to push the air towards the edges, creating a slightly raised crust border. - 5Spread the Pesto
Spoon the freshly blended basil pesto onto the center of your shaped pizza dough. Use a spatula or butter knife to spread it out evenly, leaving a small border around the edges for the crust.
Tip: Do not spread the pesto too thickly; a moderate layer ensures bold flavor without making the dough soggy. - 6Add Mozzarella Cheese
Take a handful of shredded mozzarella cheese and sprinkle it evenly over the pesto layer. This creates a delicious, melty base before adding the remaining toppings.
Tip: For the best melting texture, use low-moisture shredded mozzarella rather than fresh mozzarella for this base layer. - 7Top the pizza with shrimp
Arrange the prepared raw shrimp evenly across the cheese covered pizza base. Ensure they are spaced out so they cook through during the short baking time.
Tip: Patting the shrimp dry is crucial; it prevents excess moisture from making the pizza crust soggy during baking. - 8Add final cheese layer
After placing the shrimp, add another light layer of shredded mozzarella cheese over the top. Then, distribute small, fresh mozzarella balls evenly across the pizza to create pockets of creamy, melted cheese.
Tip: The combination of shredded and fresh mozzarella provides both even coverage and nice, melty pools of cheese.
