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Pizza with Shrimp, Tomatoes & Basil

September 22, 2012

This one’s a keeper.

Pizza with Shrimp, Tomatoes and Basil

1/2 lb. prepared pizza dough. If frozen, leave on the counter to thaw through the day
a handful of flour, for working the dough
1 tsp vegetable oil
1 tbsp olive oil
large pinch or two pepper flakes
shallot, sliced
about 1/2 lb. (or slightly less) raw shrimp, peeled
about 1/3 cup tomato sauce (this pizza gets the good stuff in our house. In this case, that meant President’s Choice Spicy Roasted Garlic flavour, as opposed to Prego)
about 1/4-inch-wide slice from a red onion, diced (this will give you maybe 1/4-cup diced red onion)
about half a pint grape tomatoes (around 250 ml), halved
about 30 g / 1 oz goat cheese, crumbled (about a quarter of a package)
about 3 tbsp grated parmesan, enough to lightly cover the pizza
one bunch fresh basil leaves, torn or roughly chopped

1. Preheat oven to 450°. On a floured work surface, first pound out the dough with your hands, then roll it out until it’s about ten inches across. Grease a baking sheet with the vegetable oil. Put the dough on that and cook for about five minutes, then remove from the oven.

2. Warm the olive oil and the pepper flakes (be generous) in a large sauté pan over medium-high heat. Add the shrimp and shallot and cook until the shrimp are done–they will become firm and plump and turn pink.

3.  Cover the pizza shell with the sauce. Add the shrimp (be sure to include all the crispy bits of shallot), onion, tomatoes and the two cheeses. Return to the oven and cook for about eight minutes, or until the shrimp and goat cheese are nicely starting to brown.

4. Remove from the oven. Add the basil and serve immediately.

TIP: Be generous with the tomato sauce on this one, and skimpy on the cheese to really bring out the tomato flavour.

TIP: We buy frozen dough at the supermarket in 1-lb. bags, which is enough for two pizzas. After I flatten the dough with my hands and roll it out a few times with the pin, I take to tossing it in the air. Might seem dramatic, or possibly a little risky, but it’s actually faster and I think it gives you a better crust.


From → Food, Recipes

  1. Those look like some really good pizza toppings! Yum, YUM!


  2. Thanks! We tend to play around with a lot of the same ingredients on pizza night, but this was a winning combination.

Trackbacks & Pingbacks

  1. Pizza with Portobello, Goat Cheese & Black Garlic Pesto « Mussel Beach

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