Best 6 Shrimp And Pesto Pizza Recipes

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Indulge in culinary brilliance with our tantalizing Shrimp and Pesto Pizza, where succulent shrimp and vibrant pesto harmoniously unite atop a crispy pizza crust. This exceptional dish is a symphony of flavors and textures, promising an extraordinary dining experience. Embark on a culinary journey as we unveil the secrets behind this masterpiece, guiding you through each step of the recipe with precision and clarity. Additionally, discover variations and alternative topping ideas to suit your preferences, ensuring a personalized pizza creation that will leave your taste buds in awe.

Here are our top 6 tried and tested recipes!

GRILLED SHRIMP AND CILANTRO PESTO PIZZA



Grilled Shrimp and Cilantro Pesto Pizza image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

Steps:

  • Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
  • Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
  • Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
  • Preheat the grill to medium-high.
  • Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

TEQUILA-MARINATED SHRIMP PIZZA WITH CHORIZO, ONIONS, BELL PEPPERS, AND CILANTRO PESTO



Tequila-Marinated Shrimp Pizza with Chorizo, Onions, Bell Peppers, and Cilantro Pesto image

Provided by Food Network

Categories     main-dish

Time 2h43m

Yield 1 large pizza

Number Of Ingredients 60

3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
3/4 cup warm water (110 degrees F)
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons extra virgin olive oil
20 medium raw shrimp, peeled, deveined, and cut in half lengthwise
1/2 cup tequila (recommended: Cabo Wabo)
1/4 cup fresh lime juice
3 garlic cloves, peeled and smashed
1 tablespoon chopped cilantro leaves, plus extra for garnish
1 teaspoon grated lime zest
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Cornmeal, for dusting peel
8 ounces Mexican chorizo, chopped
Cilantro Pesto, recipe follows
11/2 cups grated Monterey jack cheese
1 yellow bell pepper, cored, seeded and cut into long strips
1/2 medium white onion, cut into rings
4 ounces goat cheese, crumbled
Chopped green onions, garnish
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated cotija, queso fresco, or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil

Steps:

  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
  • Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
  • At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
  • While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
  • In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
  • On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
  • Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
  • Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
  • Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
  • In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.

SHRIMP AND PESTO PIZZA



Shrimp and Pesto Pizza image

In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes one 10-inch pizza

Number Of Ingredients 8

2 tablespoons basil pesto
3 ounces grilled shrimp
2 small tomatoes, sliced
1/4 small red onion, sliced
shaved Parmesan
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

Steps:

  • Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
  • Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
  • Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
  • Top it:Top with pesto, shrimp, tomatoes, onion, and Parmesan; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

SHRIMP, SWEET ONION, AND ROASTED RED PEPPER PESTO PIZZA



Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza image

Make and share this Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 57m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb large shrimp, peeled, deveined, and halved lengthwise
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1/2-3/4 teaspoon red pepper flakes
1 (12 inch) Boboli pizza crusts
1/2 medium sweet onion, cut into thin wedges (Walla Walla or Vidalia)
1 small red bell pepper, seeded, deribbed, and cut into long thin strips
2 cups coarsely shredded mozzarella cheese
10 fresh basil leaves, torn into large pieces
1 large garlic clove
1/2 teaspoon kosher salt
1 (16 ounce) jar roasted red peppers, drained and blotted dry with paper towels
3 tablespoons freshly grated parmesan cheese
4 large fresh basil leaves, torn into large pieces
1 tablespoon extra virgin olive oil
3/4 teaspoon sugar
1/4 teaspoon red pepper flakes

Steps:

  • To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
  • Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
  • To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
  • In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
  • Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
  • Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
  • Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
  • Scatter the onion and bell pepper over the sauce.
  • Sprinkle the cheese evenly over the top.
  • Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
  • Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
  • Slice the pizza into wedges and serve immediately.

GRILLED SHRIMP AND CLINATRO PESTO PIZZA



GRILLED SHRIMP AND CLINATRO PESTO PIZZA image

Categories     Shellfish     Vegetarian

Yield 4 Individual pizzas

Number Of Ingredients 21

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish
Cilantro Pesto:
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
Grilled Shrimp:
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

Steps:

  • Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot. Cilantro Pesto: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Grilled Shrimp: Preheat the grill to medium-high. Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

SHRIMP AND PESTO PIZZA WITH GOAT CHEESE RECIPE - (4.7/5)



Shrimp and Pesto Pizza with Goat Cheese Recipe - (4.7/5) image

Provided by MissAlyssaG

Number Of Ingredients 7

1 lb shrimp
garlic
herbs of choice (im gonna start with basil)
pizza dough
pesto
mozzarella cheese (shredded)
goat cheese (crumbled)

Steps:

  • I started by sprinkling the shrimp with some garlic and herb seasoning, and just lightly sauteed it, about 30 seconds on each side. You don't want to cook it all the way through because its going to go into the oven. Then I rolled out my pizza dough--I use the pre-made garlic and herb pizza dough from Trader Joe's. I spread some prepared pesto onto the dough, spread the shrimp across it, sprinkled it with mozzarella and spooned some scoops of goat cheese on top and baked it for about 20 minutes at 400 degrees, until the cheese starts to brown on the edges. And voila, cheesy, pestoy goodness.

Tips:

- Use a high-quality pesto for the best flavor. - If you don't have any pesto on hand, you can make your own by blending fresh basil, olive oil, Parmesan cheese, pine nuts, and garlic in a food processor. - Use a variety of toppings to create a unique and flavorful pizza. Some good options include shrimp, sun-dried tomatoes, artichoke hearts, and mushrooms. - Be sure to preheat your oven to the highest temperature possible before baking the pizza. This will help to create a crispy crust. - Keep an eye on the pizza while it's baking to make sure that the crust doesn't burn. - Let the pizza cool for a few minutes before slicing and serving. This will help to prevent the toppings from falling off.

Conclusion:

Shrimp and pesto pizza is a delicious and easy-to-make meal that is perfect for any occasion. With its combination of fresh, flavorful ingredients, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy weeknight meal, give shrimp and pesto pizza a try. You won't be disappointed!

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