Shrimp Scampi Pizza
A garlicky, buttery white pizza loaded with juicy shrimp, melted mozzarella, and a hint of lemon. This twist on classic shrimp scampi delivers all the flavors of the beloved pasta dish on a crispy, chewy pizza crust, ready in under 40 minutes.
For 4 servings
- prep
Preheat oven and prepare pizza stone.
Place a pizza stone or inverted baking sheet on the middle rack. Preheat the oven to 500°F (260°C) for at least 30 minutes before baking.
- mix · ~5 min
Make the pizza dough.
In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
TIPThe dough should be slightly tacky but not sticky. If it's too dry, add water a teaspoon at a time. - rest
Let the dough rest.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rest at room temperature while you prepare the shrimp scampi topping.
- prep
Season the shrimp.
Pat the shrimp dry with paper towels. Season with a pinch of salt and black pepper.
TIPDry shrimp sear better and won't steam in the pan. - saute · ~4 min
Sauté the shrimp.
Heat butter and olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook for 1-2 minutes per side until just pink and opaque. Remove shrimp to a plate and set aside.
TIPDon't overcook the shrimp here; they'll finish cooking in the oven on the pizza. - saute · ~2 min
Build the garlic-wine sauce.
In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits. Simmer for 1 minute until slightly reduced. Remove from heat.
TIPThe sauce should coat the back of a spoon. Don't let the garlic brown — it turns bitter. - assemble · ~3 min
Shape the pizza dough.
On a lightly floured piece of parchment paper, stretch or roll the dough into a 14-inch circle. Sprinkle cornmeal on the parchment first for a crispier bottom.
TIPLet the dough rest for 5 minutes if it keeps springing back. Cold dough is easier to stretch when relaxed. - assemble · ~2 min
Assemble the pizza.
Brush the dough lightly with the garlic-wine sauce from the skillet. Sprinkle mozzarella evenly over the dough, leaving a 1-inch border. Arrange the sautéed shrimp on top and drizzle with any remaining pan sauce. Finish with grated parmesan.
- bake · ~12 min
Bake the pizza until golden and bubbling.
Carefully slide the pizza (still on parchment) onto the hot stone. Bake for 10-12 minutes until the crust is deep golden and the cheese is melted and bubbly with light brown spots.
TIPRotate the pizza halfway through baking for even browning. - garnish · ~2 min
Garnish and slice.
Remove from the oven, discard the parchment, and sprinkle with fresh chopped parsley. Let cool for 2 minutes, then slice into 8 wedges and serve.
TIPA fresh squeeze of lemon over the hot pizza right before serving brightens all the flavors.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before searing to ensure a golden crust instead of steaming.
- 2Preheat your pizza stone for a full 30 minutes — a scorching hot surface is key to a crisp bottom.
- 3Let the dough rest 5 minutes if it springs back while stretching; this relaxes the gluten for an even shape.
- 4Don't overcook the shrimp on the stove — they will finish cooking in the oven, staying tender and juicy.
- 5Resist adding too much sauce; a thin brush of garlic-wine liquid prevents a soggy pizza middle.
- 6Rotate the pizza halfway through baking for an evenly browned, bubbly crust.
Adapt it for your goals.
Low-carb
Swap the pizza dough for a pre-baked cauliflower or keto-friendly crust to reduce carbs while keeping the garlicky shrimp and melted cheese.
gluten freeGluten-free
Use your favorite gluten-free pizza dough blend or a store-bought gluten-free crust to make this dish celiac-friendly without losing the chewy texture.
spicySpicy
Double the red pepper flakes and add a thinly sliced fresh chili to the garlic-wine sauce for an extra kick of heat.
vegetarianVegetarian
Replace the shrimp with thick slices of portobello mushrooms or artichoke hearts, sautéed in the same garlic-butter mixture for a meaty, savory alternative.
Why this is on our healthy list.
Lean Protein from Shrimp
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and repair, with only about 84 calories per 85-gram serving.
Source of Selenium
Shrimp is naturally rich in selenium, an antioxidant mineral that helps protect cells from oxidative damage.
Good Source of Calcium
Mozzarella and parmesan contribute calcium for strong bones and teeth, along with protein and B vitamins.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight or under cold running water, then pat very dry before seasoning and searing to avoid excess water in the pan.
