Why this works
Shrimp overcooks in minutes. The base goes in first and gets properly crisp. The shrimp are sautéed separately with garlic butter — then added only in the final 90 seconds of baking. Lemon zest and parsley go on after the oven so they stay bright and fresh rather than turning dull. The result is buttery, lemony and not remotely soggy.
Ingredients
- Pizza dough ball250–280g
- White sauce or crème fraîche60g
- Low-moisture mozzarella80g
- Shrimp, peeled and deveined110g
- Garlic butter1 tbsp
- Lemon zest1 tsp
- Lemon juice, after baking1 tsp
- Fresh parsleysmall handful
- Black pepperto taste
- Chili flakes (optional)pinch
Method
- Preheat the oven as hot as possible with a steel or stone.
- Sauté the shrimp in garlic butter for 60–90 seconds per side until just pink. Do not fully cook — they finish in the oven.
- Stretch the dough into a thin round.
- Spread white sauce or crème fraîche thinly.
- Add mozzarella and bake until the crust is almost done and cheese is bubbling.
- Add the shrimp for the final 60–90 seconds only.
- Pull the pizza. Add lemon zest, lemon juice, parsley, black pepper and chili flakes.