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Shrimp and Pesto Pizza

This simple Shrimp and Pesto pizza has become our new favourite.  It is easy to put together with the ingredients in the freezer and pantry.  

Make pizza dough ahead and portion it to freeze or store in the refrigerator for up to one week. 

We make this pizza on our Big Green Egg while we are camping or else on a pizza stone in the oven. Either way, it is a pizza you are bound to make again and again.

Pizza Dough  (enough for 3 - 4 pizzas)
  • 2 cups warm water
  • 1 tablespoon yeast
  • 1 tablespoon kosher or sea salt  (if using fine grained table salt, reduce to 2 teaspoons)
  • 1 tablespoon sugar
  • 1/4 cup olive or avocado oil
  • 5 cups flour
  1. Combine all ingredients but flour in a large bowl.  Add flour and stir together with a spoon and then use your hands when stirring gets too difficult.  Knead gently for a few minutes until all the flour is incorporated.  
  2.  Cover the dough lightly with plastic wrap in a large bowl.  Allow the pizza dough to rise for two hours and then refrigerate.  Be sure that the dough is covered with plastic wrap and a lose lid and none of the dough is exposed to air.  
  3. The pizza dough is ready to use after 24 hours.  You can use it after the first rise but the dough consistency and flavour is better when the dough has had a chance to age. 
  4. If after one week you have not used up all the dough, portion off the dough you have not used into freezer bags and freeze.  Simply thaw and roll dough out and top and allow to rise for an hour before baking.
  5. To bake, preheat oven or BBQ to 500 F.  Preheat pizza stone for 20 minutes and transfer topped pizza onto hot stone quickly with a pizza peel (sprinkled with cornmeal) or simply shape dough onto a pizza pan and top.  
Shrimp and Pesto Pizza
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 large clove garlic, minced
  • 1 1/2 cups mozzarella cheese, grated
  • 450 grams / 1 lb. frozen raw shrimp, peeled and tails removed (thawed)
  • 1/4 cup pesto
  1. Combine mayonnaise,  Parmesan cheese, and minced garlic. Spread evenly over shaped pizza crust. Sprinkle with Mozzarella cheese.
  2. Arrange shrimp and small spoonfuls of pesto evenly over mayo base. 
  3. Bake or grill about 15 minutes.  Shrimp should be opaque and the crust should be lightly browned around the edges. 


  1. sounds wonderful and this dough technique is great,,

  2. Your instructions say the first portion of parmesan yet parmesan is only listed once and you don't mention when you put the mozzarella on. Am guessin'g it's after the shrimp but should it be mozza or parm the 2nd part?

    1. Thanks Tracey, I've made the corrections now.

    2. Thank you, makes sense now that I see it. Looks like an amazing recipe. love pesto and shrimp.

  3. I must try your pizza dough recipe - I'm always looking to find a great one! Yours sounds perfect and I like that you can keep it in the fridge or freezer till you need it! Love using Pesto on pizza and this recipe looks delish!

  4. That looks like the tastiest pizza! Thanks for sharing!

  5. I am really interested in trying your pizza crust recipe - just need a few clarifications. I am assuming by the instructions that the yeast should be "fast rising" and not "traditional". And what size pizza crusts do you make to get 3 or 4 crusts - 12" to 15"?

    1. I use traditional yeast. The pizza's would be closer to 12 inch but it will depend on how thick you make the crust.


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