Savor the fresh, vibrant flavors of our Pizza Pesto e Gamberi, where the aromatic basil pesto meets succulent shrimp on a bed of soft, chewy dough, all complemented by a generous sprinkling of mozzarella cheese. This pizza offers a delightful blend of the sea’s freshness and the garden’s zest, making it a perfect choice for those seeking a gourmet pizza experience. Ideal for seafood lovers and pesto aficionados, our Pizza Pesto e Gamberi is a culinary masterpiece that promises to transport your taste buds to the Italian coastline with every bite. Join our food blog as we explore this exquisite combination and discover how to bring this Italian favorite into your kitchen.
AuthorJulia ForesekCategoryItalian, Pizza & Bread, Seafood & ShellfishDifficultyBeginnerPrepare 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
Directions
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.
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.
