Shrimp Pizza with Spicy Red Sauce

This spicy, succulent shrimp-centered pizza is a great way to use up some late spring dill or early summer zucchini. Add a little heat to a pre-prepared tomato sauce of your choosing, or make your own from scratch using the recipe below. 

Time: 10-15 min. active prep; 45 min. to preheat oven; 8 min to cook

*If trying the vegan version, allow at least 35 minutes to make the "shrimp." Otherwise, everything should be ready to go once the oven is preheated to 500°F. Allow at least 30 minutes at temperature to heat the pizza stone, if you're using one.  

Jump to Ingredients List 

For this pizza, I used the sourdough recipe with cornmeal that I used for the BBQ Jackfruit Pulled "Pork" pizza, although it isn't completely necessary. You could use a regular sourdough crust or a premade crust of your choosing. I tried it the first time around with a dill pesto base, but the tomato sauce based resulted in the best cooked, most succulent shrimp. 

First, preheat the oven or gas grill to 500°F, allowing at least 30 minutes at temp if you're using a pizza stone. 

Prepare the vegan "shrimp" or toss 1/2 lb. med shrimp (shelled and cleaned) with salt. I find that as long as I toss the shrimp with salt, they cook up nice and succulent. When I don't, they end up mealy. Let them sit in the salt a couple minutes, then add in ground pepper to taste, 1 Tbsp olive oil, 2 Tbsp or so chopped dill, and a squeeze of lemon. Mix in 1/2 a small zucchini, sliced thinly enough to cook. 

Make sure to add plenty of cornmeal to the pizza peel or other baking surface before stretching out the dough. Then apply the red sauce. I use the back of a spoon to spread it on. Next arrange the shrimp and zucchini on the pizza. Then distribute pieces, flakes, or shred of romano, Parmesan, or a similar hard cheese. Personally, I do not like the cheese to directly touch the seafood, but feel free to scatter it all around if this doesn't bother you.

When the oven (and your stone, if using one) is ready, slide the pizza in. Cook for approximately 8 minutes at 500°F. Remove from the oven and let sit for just a few minutes. Then cut and enjoy!

Spicy Red Sauce

-1-3 cloves garlic (to taste)

-1 Tbsp. olive oil

-3 large roma tomatoes

-1/4-1/2 tsp. red pepper flakes (to taste)

-dried basil, thyme, oregano (or use fresh herbs, added at end of cooking time)

Toppings

-1/2 lb. shrimp and 1/2 baby zucchini

-Dill marinade for shrimp and zucchini: 1/2 tsp. salt, 1 Tbsp. olive oil, 2 Tbsp. chopped dill, fresh ground black pepper (to taste), and squeeze of a lemon. 

-1/4 cup Pecorino Romano

Other Toppings to Try

-broccoli

-onions

-bell peppers

-beef

-bacon

Vegan Options*

-Try this plant-based fried shrimp option using sweet potato puree (they suggest baby food). Sub some dill for the paprika (unless you'd prefer the paprika, of course) and add the "shrimp" once the pizza is cooked. (about 35 minutes to prepare) 

*There are serious environmental reasons to avoid eating shrimp, as well as issues of human slavery. This company is working to make a vegan shrimp substitute out of red algae that sounds pretty awesome. Unfortunately, it's only available right now in a few places. 

Specialized Equipment

-The Robin & Field Pizza Blade

-pizza stone and peel or other baking system