Garlic Shrimp Pizza with White Wine Butter Sauce
37 min · 11 steps
Medium: 31–60 min or 7–12 steps
About this dish
A blistered, stone-baked pizza topped with sweet roasted garlic butter sauce, melted mozzarella, and plump shrimp that cook to juicy perfection right on the pie. Finished with fresh parsley, lemon, and a flurry of Parmigiano.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Pescatarian
Ingredients
Fresh Produce
- head garlic1 whole
- lemonzested and cut into wedges1 whole
- fresh flat-leaf parsleyfinely chopped1 small bunch
Fish & Seafood
- large raw shrimp (16/20 count)peeled, deveined, tails removed, patted dry340 g
Dairy & Eggs
- unsalted butter4 tablespoons
- fresh mozzarellatorn into pieces200 g
- low-moisture mozzarellagrated80 g
- Parmigiano-Reggianofinely grated30 g
Dried Goods
- pizza doughroom temperature680 g
- fine semolina or cornmealfor dustingas needed
Spices & Seasonings
- crushed red pepper flakes1 teaspoon
- fine sea saltdivided1 teaspoon
- freshly ground black pepper1/2 teaspoon
- dried oregano1 teaspoon
Oils & Condiments
- extra-virgin olive oildivided4 tablespoons
- dry white wine120 ml
Utensils
- pizza stone or baking steel
- pizza peel
- small saucepan
- mixing bowls
- aluminium foil
- fork
- microplane or grater
- meat thermometer
- chef's knife
- cutting board
Method
Place a pizza stone or heavy baking steel on the top rack of your oven. Heat the oven to its maximum temperature (at least 260°C / 500°F) for a minimum of 1 hour before baking.
Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast in the hot oven for 40–45 minutes until the cloves are deeply golden and completely soft. Squeeze the roasted cloves into a small bowl and mash into a smooth paste with a fork.
Combine the shrimp with 1 tablespoon olive oil, ½ teaspoon sea salt, black pepper, red pepper flakes, and lemon zest in a bowl. Toss well to coat and set aside.
Melt butter in a small saucepan over medium heat. Add the roasted garlic paste and stir for 1 minute until fragrant.
Pour in the white wine and simmer over medium heat for 3–4 minutes, stirring occasionally, until reduced by half and the sauce coats a spoon. Remove from heat and stir in 1 tablespoon olive oil.
Divide the pizza dough in half. On a lightly floured surface, stretch each portion into a 30 cm (12-inch) round, working from the centre outward and leaving a slightly thicker rim at the edge. Dust a pizza peel generously with semolina and transfer the stretched dough onto it.
Spread half the white wine butter sauce evenly over the dough, leaving a 2 cm border. Scatter half the grated low-moisture mozzarella, then half the torn fresh mozzarella, then half the Parmigiano-Reggiano across the base.
Arrange half the seasoned raw shrimp across the top in a single layer, spacing them evenly so they cook through.
Slide the pizza onto the hot stone and bake for 8–10 minutes until the crust is deeply charred in spots, the cheese is bubbling and golden, and the shrimp are pink, opaque, and curved — verify shrimp have reached an internal temperature of 63°C (145°F) with a meat thermometer.
Remove the pizza from the oven. Immediately scatter half the chopped parsley, a pinch of dried oregano, and a drizzle of the remaining olive oil over the top. Repeat steps 7–10 for the second pizza.
Slice and serve immediately with lemon wedges for squeezing at the table.