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Shrimp pizza - Image 3

Gourmet Shrimp Pizza with Garlic Cream Sauce

This gourmet shrimp pizza features a creamy garlic sauce base, perfectly cooked jumbo shrimp, and a blend of cheeses on a crispy homemade or store-bought crust. Ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled, deveined, tails removed (21-25 count)
  • 1 tbsp olive oil plus more for drizzling
  • 2 cloves garlic minced
  • 1/4 tsp red pepper flakes optional
  • 1 piece pre-made pizza dough or 1 lb homemade dough, at room temperature
  • 4 oz cream cheese softened
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 1/4 cup heavy cream or whole milk
  • 1 cup shredded mozzarella cheese low-moisture part-skim works best
  • 1/2 cup shredded fontina cheese or provolone
  • 1 lemon zested and cut into wedges
  • 1/4 cup fresh parsley chopped

Equipment

  • Pizza stone or inverted heavy baking sheet
  • Parchment paper
  • Rolling pin (optional)
  • Medium mixing bowls

Method
 

  1. Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet placed on the middle rack. Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon olive oil, half the minced garlic, red pepper flakes (if using), and a pinch of salt. Set aside to marinate briefly while you prepare the sauce.
  2. In a medium bowl, combine the softened cream cheese, remaining minced garlic, Parmesan cheese, and heavy cream. Mix vigorously with a fork until a smooth, spreadable sauce forms. Season with a pinch of black pepper. This creamy garlic base is what sets this pizza apart—it won't make the crust soggy like a traditional tomato sauce can.
  3. On a lightly floured surface, stretch or roll your pizza dough into a 12-14 inch round. Transfer it to a piece of parchment paper. Spread the garlic cream sauce evenly over the dough, leaving a ½-inch border for the crust. Sprinkle the mozzarella and fontina cheeses evenly over the sauce.
  4. Arrange the marinated shrimp in a single layer over the cheese. Drizzle the entire pizza lightly with a little more olive oil. Carefully slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, until the crust is golden, the cheese is bubbly, and the shrimp are pink and cooked through.
  5. Remove the pizza from the oven and let it rest for 2-3 minutes. This allows the cheese to set slightly for cleaner slices. Top with fresh lemon zest, chopped parsley, and an extra sprinkle of Parmesan. Cut into wedges and serve immediately with lemon wedges on the side for squeezing.

Notes

Chef's Tips:
• The key to a non-soggy crust is patting the shrimp completely dry before marinating.
• Do not overload the pizza with toppings; this ensures even cooking and a crisp base.
• Let the baked pizza rest for 2-3 minutes before slicing to prevent the cheese from sliding off.
Food Safety:
• Ensure shrimp are cooked to an internal temperature of 145°F (63°C) and appear opaque and pink.
• Do not leave pizza at room temperature for more than 2 hours.