Shrimp Pizza with Garlicky Cream Sauce
I’ve got Shrimp pizza with a garlicky cream sauce for you today. It’s basically Shrimp Fettuccine Alfredo in pizza incarnation. Same deliciousness, different carb. How could you go wrong?
Make the sauce and shrimp are in the same pot (hello, super-easy cleanup). First, cook the shrimp in garlic and butter, then remove them to a bowl and reserve what’s left in the pot. You see, that shrimp-infused briny, garlicky butter? It becomes the base for the cream sauce.
Whisk the flour into some milk off of the heat to ensure a silky-smooth sauce. (If you add the flour straight to the pot, the hot shrimp liquid will cause the flour to gelatinize and set its structure before dissolving. Translation? LUMPS).
Add the flour slurry to the pot with the remaining milk. As soon as it thickens up, it’s ready to go!
Top the pizza crusts with the sauce, add some stretchy mozzarella, then the plump, juicy shrimp. Finish it off with a shower of minced fresh parsley.
Voila! Shrimp pizza. Perhaps your new favourite kind of pizza. (And if you’re shopping for a second favourite, my Pear, Bacon and Brussels Sprout Pizza is a good contender.)
I’m sharing my easy pizza crust recipe below. However. By all means, buy a lump of dough at the grocery store if this is a weeknight dinner. Or make a triple batch one weekend and freeze your own for future use.
Serve the shrimp pizza with a simple salad of crisp lettuce dressed with a squeeze of lemon, a drizzle of olive oil and a sprinkle of salt.
For Pizza Dough:
- 4 cups bread flour all-purpose works too, but the crust will be less crisp and chewy
- 1 envelope 2 1/4 tsp instant or rapid-rise yeast
- 1 1/2 tsp coarse salt
- 2 tbsp olive oil
- 1 3/4 cups warm water
- 2 tbsp butter
- 1 large clove garlic minced
- 8 oz peeled deveined shrimp, tails removed
- 2 tbsp all-purpose flour
- 3/4 cup milk whole milk preferred
- 1/2 tsp coarse salt
- 1 1/2 cups grated pizza mozzarella
- 2 tbsp minced parsley
For Pizza Dough:
- Combine the flour, yeast and salt in the bowl of a stand mixer fitted with dough hook. Add the oil and water and mix on low speed until dough comes together, then continue on low speed to knead the dough for about 10 minutes, until it forms a smooth ball. Add a bit more flour if the dough is too sticky -- it should stick a bit to the bottom of the bowl, but not to the sides.
- Transfer to a lightly oiled bowl, cover with a clean kitchen towel and let rise in a warm place till doubled in size, 1 to 1 1/2 hours.
- Turn dough out onto a flour-dusted counter and cut into 4 even pieces. Shape each piece into a smooth, round ball and let rest for about 20 minutes (this makes it easier to roll out thinly). Use a rolling pin to roll out each ball into a circle of desired thickness and place dough rounds onto parchment-lined baking sheets.
- Preheat oven to 450ºF.
- Melt the butter in large saucepan over medium heat. Add garlic and stir until fragrant, about a minute. Add shrimp and cook, stirring, until just opaque, about 5 minutes. Remove shrimp with a slotted spoon and keep the garlicky butter on the stove.
- Place the flour in a medium bowl and whisk in about 2 tbsp the milk to make a smooth paste. Gradually whisk in the rest of the milk, then whisk the flour-milk mixture into the garlic butter on the stove. Add salt and simmer over medium heat until the sauce thickens.
- Divide sauce between the prepared pizza dough rounds and top with cheese, and then shrimp. Bake until crust is golden and cheese is bubbly, 15-20 minutes, rotating pans halfway through for even browning. Sprinkle with parsley and serve.