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Two square slices of shrimp and nettle pesto pizza with arugala on a white plate with the minoff cafe logo in the bottom right corner.

Shrimp & Nettle Pesto Pizza

Stacey Mincoff
Print Recipe Pin Recipe
Total Time 15 minutes
Course Dinner
Cuisine Italian
Servings 1 10" Pizza

Equipment

  • Pizza stone
  • Pizza Peel

Ingredients
 
 

  • 6 Ounces Raw Shrimp peeled and deveined
  • 1/2 Tablespoon Olive Oil to cook shrimp
  • 1 Cup Shredded Mozzarella Cheese or 6-8 ounces fresh mozzarella
  • 1/4 Cup Parmigiano Reggiano Cheese shaved or grated
  • 3 Tablespoons Stinging Nettle Pesto or fresh basil pesto
  • Homemade Pizza Dough half of this recipe for one pizza
  • 1/2 Cup Arugula or rocket as they call it in the UK
  • Red Pepper Flakes optional seasoning

Instructions
 

  • Preheat oven with pizza stone inside to 500°F/260°C Convection. You’ll want your stone really hot before the pizza dough touches it.
  • If using large shrimp, cut them into smaller bite size pieces. Heat skillet on med/high. Add 1/2 tablespoon to the pan and cook shrimp for about 30 seconds and set aside.
  • Roll dough out onto floured surface (with rolling pin or by hand) to about 1/8 inch/3.17mm thick and about 10 inches/25.4cm.
  • Spread dough with pesto, top with cheese then the shrimp. Slide onto pizza stone (see note) and bake for 4-5 minutes. Top with Parmigiano Reggiano cheese, red pepper flakes and arugula.
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