Pizza Pesto e Gamberi – Fresh, Bright, and Lightly Coastal
Pizza Pesto e Gamberi feels like it belongs near the water. It has that same clean, open quality you get from coastal food — fresh, direct, and just a little unexpected. At first, the combination sounds indulgent. Then you taste it, and it lands much lighter than you expect.
The pesto sets the tone early. As the pizza bakes, it warms and loosens, releasing that deep basil aroma carried by olive oil and a touch of garlic. It doesn’t sit on top. It settles into the dough, creating a base that feels rich but still bright.
Then the shrimp come into play. They cook quickly, just enough to turn tender and slightly sweet. Because of this, they keep their clean, ocean-like freshness without becoming heavy or rubbery. It’s a small detail, but it changes everything.
Mozzarella holds it all together, but it stays in the background. It melts just enough to soften the edges and connect the flavors, without taking attention away from the pesto or the shrimp.
What makes this pizza work is that balance. Nothing dominates. Everything supports. The result feels vibrant, fresh, and just a little different from the usual.
It’s the kind of pizza you don’t expect to crave again — until you do.
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, and mix to form a dough.
Knead the dough on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Preheat the Oven:
Place a pizza stone or inverted baking sheet in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Prepare the Shrimp:
In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add the shrimp, season with salt and pepper, and cook just until they start to turn pink (they will cook further in the oven). Remove from heat.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Spread the pesto sauce evenly over the dough, leaving a border for the crust. Distribute the mozzarella cheese, then top with the partially cooked shrimp.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the preheated stone or sheet. Bake for 10-12 minutes, until the crust is golden and cheese is bubbly.
Garnish and Serve:
Remove the pizza from the oven, garnish with fresh basil or arugula, and serve with lemon wedges on the side.
Ingredients
Perfect Wine Pairing:
A crisp white wine like Pinot Grigio or Vermentino complements this pizza’s fresh and herby flavors. Their balanced acidity enhances the pesto and shrimp flavors without overpowering them.
Explore more in our
Italian Pizza Recipes guide
.
