Garlic Shrimp Scampi Pizza

Why this formula works

Three hundred grams of shrimp make this a real seafood pizza, not decoration. A brief first sear removes surface water while leaving the centers underdone; wine reduces almost dry before butter, garlic and lemon form a concentrated scampi glaze. The shrimp return only for the final stage, and fresh lemon plus parsley restore lift after the rich white base.

Honest timing

Ingredients

• mature room-temperature pizza dough ball300 g (10.6 oz)
• raw peeled and deveined large shrimp, tails removed300 g (10.6 oz)
• crème fraîche100 g (3.5 oz)
• low-moisture mozzarella, coarsely grated130 g (4.6 oz)
• unsalted butter, divided35 g (1.23 oz)
• garlic, very finely grated15 g (0.53 oz)
• dry white wine containing sulphites35 g (1.23 oz)
• fresh lemon juice, divided25 g (0.88 oz)
• finely grated unwaxed lemon zest2 g (0.07 oz)
• flat-leaf parsley, finely chopped and divided15 g (0.53 oz)
• chili flakes1 g
• fine sea salt, divided3 g (0.11 oz)
• coarsely ground black pepper, divided1 g

Equipment

• wide heavy skillet
• instant-read thermometer
• fine grater
• pizza steel or stone
• pizza peel
• digital scale
• rack

Exact method

1. 1. Preheat the selected baking surface using the oven table below. Pat every shrimp very dry, then season with 1.5 g salt and half the pepper.
2. 2. Heat the skillet over high heat. Melt 10 g butter and sear shrimp in one uncrowded layer for 35–45 seconds per side, only until the outside turns pink while the center stays translucent. Move immediately to a cold plate.
3. 3. Lower heat to medium. Add wine and reduce for 60–90 seconds until only a glossy film remains. Add 15 g butter, garlic and chili; stir 30 seconds without browning the garlic, then remove from heat and mix in 10 g lemon juice.
4. 4. Mix crème fraîche with 5 g parsley, 1 g salt and the remaining pepper. Grate the mozzarella and keep both toppings cold.
5. 5. Open the 300 g dough to 32 cm with a 1.5–2 cm rim. Move it to a lightly dusted peel and confirm that it slides.
6. 6. Spread the seasoned crème fraîche, add mozzarella and drizzle over half the garlic-wine butter, keeping the rim clean.
7. 7. Bake the white base for roughly two-thirds of the matching time below. Add shrimp in one layer, spoon over the remaining scampi butter and finish until the shrimp are pearly-white and opaque throughout; on steel this is usually another 2–3 minutes.
8. 8. Rest on a rack for 60 seconds. Add the remaining 15 g lemon juice, all lemon zest and the remaining 10 g parsley.
9. 9. Cut into eight narrow slices and serve immediately. Each slice should carry shrimp and bright scampi juices without a liquid pool in the center.