Who doesn’t love a gorgeous shrimp pizza, or as our Italian friends would say, scampi pizza? This is a super simple yet incredibly delicious pizza that’s bound to become a favourite in your household. With just a few quality ingredients, homemade tomato sauce, succulent shrimp, and melted mozzarella cheese, you’ll create something that tastes like it came straight from a pizzeria. I’ll be honest, I probably put way too many shrimp on mine, but hey, who’s complaining about some extra shrimp, right? ;D
This recipe is a fantastic departure from the same old pepperoni and sausage toppings we’re all used to. The combination of sweet, tender shrimp with tangy tomato sauce and creamy mozzarella creates a flavor profile that’s both elegant and comforting. Plus, since this Neapolitan-style dough recipe makes enough for about 8 normal pizzas, you can make this shrimp masterpiece and still have plenty of dough left over for experimenting with other toppings throughout the week.
The beauty of this recipe lies in its simplicity and the quality of ingredients. The pizza dough is soft and fluffy with that perfect chewy texture that makes Neapolitan pizza so special. It does require some patience, about 12 hours of rising time, but trust me, the final result is absolutely worth the wait! So let’s check the recipe!
Homemade Naples Style Pizza with Shrimp
Who doesnt love a yummy fresh home made pizza, this time with a Naples style dough with yummy shrimps, its a must try!
Ingredients
- Water – 1 Liter (Warm)
- Olive Oil – 50ml
- Olive Oil – For Greasing
- Flour – 1.5kg (All-Purpose)
- Honey – 10ml
- Active Dry Yeast – 5g
- Salt – 25g
- Pizza Dough – 1 Ball
- Tomatoes – 1 Can 400g (Crushed or Whole Peeled)
- Mozzarella Cheese – 80g (Shredded)
- Shrimp – 80g
- Olive Oil – A Drizzle
- Oregano – A Pinch (Dried)
- Black Pepper – A Pinch
- Salt – A Pinch
Directions
- In a large mixing bowl, combine a small amount of the warm water with the yeast and honey. Mix well and let sit for about 5 minutes until foamy.
- Add the remaining warm water followed by 1kg of flour. Mix and knead until you form a rough dough. Cover and let rest in a warm place for 1 hour.
- Add the remaining 500g of flour, olive oil, and salt. Knead the dough for about 5 minutes until you create a smooth, consistent ball. The dough should be soft and slightly elastic.
- Grease a large bowl with olive oil, place the dough ball inside, cover with a damp towel, and let rise in a warm place for another hour.
- Remove the dough and knead briefly. Divide into 7-8 equal portions and shape into balls. If needed, dust with a little flour. Place the dough balls on a tray, cover tightly with plastic wrap, and let rise for 8-12 hours in a warm place (or 24 hours in the refrigerator).
- Preheat your oven to 400°F (200°C). If you have a pizza stone, place it in the oven while preheating.
- In a small saucepan, combine the canned tomatoes with a pinch of salt, pepper, and a drizzle of olive oil. Crush the tomatoes slightly with a spoon and let simmer for about 5 minutes to concentrate the flavours.
- While the oven heats, stretch one dough ball over a sheet of parchment paper (this makes it easier to transfer to the oven later). Work from the center outward, keeping the edges slightly thicker for that classic Neapolitan crust.
- Spread about 2 tablespoons of the tomato sauce over the pizza base, leaving about an inch border. Don’t overdo it with the sauce – less is more!
- If using frozen shrimp, make sure they’re completely thawed and pat them dry with paper towels. This prevents excess moisture from making your pizza soggy.
- Distribute the shrimp evenly over the sauce, followed by the shredded mozzarella and a pinch of dried oregano.
- Bake for about 16 minutes, but keep an eye on it! You want the top to be nicely caramelized and the bottom crust to be golden and crispy.
- Remove from oven, let cool for a minute or two, slice, and enjoy!
After the dough balls have risen, you can wrap each one individually in plastic wrap and freeze them. This stops the rising process and prevents the dough from becoming too sour. When you’re ready to use them, just thaw slowly in the refrigerator.
Alto this tomato sauce recipe makes enough for several pizzas, but it’s hard to make a recipe with just a few tablespoons of sauce! You can use the extra sauce for more pizzas, as a base for Bolognese, or freeze it for later use.
Whether using fresh or frozen shrimp, make sure they’re completely dry before adding to the pizza. Excess moisture is the enemy of a crispy crust!
If your oven goes higher than 400°F, feel free to crank it up! Neapolitan pizzas are traditionally baked at very high temperatures for shorter times.
If you have a pizza stone, use it! It helps create that perfectly crispy bottom crust that makes all the difference.
Don’t rush the dough rising process. The long fermentation is what gives this dough its incredible flavor and texture. Plan ahead!
This recipe for Homemade Naples Style Pizza with Shrimp was originally created on BakeAfter.com. Esta receita de Pizza de Camarões foi publicada em português no Iguaria.com.
Nutrition
950 calories; 35 g fat; 115 g carbohydrates; 65 g protein.Did you try this recipe?
Let me know how it turned out for you! How much do you love homemade pizzas!!! Leave a comment below ;D
