Rustic Basil Pesto
Shrimp Pizza

Experience a burst of fresh flavor with this homemade basil pesto shrimp pizza. Topped with succulent shrimp, fresh mozzarella, and a vibrant pine nut pesto on a perfectly blistered overnight crust.

Ingredients

• 500 g pizza flour
• 350 g water
• 2.5 g yeast
• 7 g salt (5g for dough, 2g for pesto)
• 70 g olive oil (20g for dough, 50g for pesto)
• 50 g fresh basil leaves
• 50 g roasted pine nuts
• 2 garlic cloves
• 50 g Parmesan cheese
• to taste shredded mozzarella cheese
• to taste raw shrimp, peeled
• to taste fresh water buffalo mozzarella balls

Instructions

1. 1Combine basil pesto ingredients

   

   Place basil leaves, roasted pine nuts, garlic cloves, Parmesan cheese, olive oil, and salt into the blender container to prepare for blending the pesto sauce.

   Tip: Ensure all ingredients are measured accurately for a balanced flavor profile.
2. 2Blend and scoop pesto sauce

   

   Blend the ingredients until a smooth green basil pesto sauce forms, then use a small spatula to mix and scoop the sauce.

   Tip: Scrape down the sides of the blender to ensure all ingredients are evenly incorporated.
3. 3Turn out fermented dough

   

   Invert the metal bowl to gently release the overnight-fermented dough onto a lightly floured work surface.

   Tip: Handle the dough gently to preserve the gas bubbles developed during fermentation.
4. 4Divide the dough

   

   Use a dough scraper to cut the fermented dough into four equal portions on the floured countertop.

   Tip: Make clean cuts with the scraper rather than tearing the dough.
5. 5Shape dough into rounds

   

   Allow the dough portions to come to room temperature, then use your hands to shape each portion into a smooth round circle.

   Tip: Press gently from the center outward to push air toward the outer crust edge.
6. 6Spread pesto sauce on dough

   

   Take a shaped pizza dough and use a knife or spoon to spread the freshly made basil pesto sauce evenly across the surface.

   Tip: Leave a small border around the edges uncovered to form the pizza crust.
7. 7Add mozzarella cheese

   

   Sprinkle a light layer of shredded mozzarella cheese evenly over the pizza crust coated with basil pesto sauce.

   Tip: A moderate amount of cheese helps balance the strong flavor of the basil pesto.
8. 8Pat the shrimp dry

   

   Take the peeled raw shrimp pieces and gently pat them dry using paper towels while wearing kitchen gloves to remove excess moisture.

   Tip: Drying the shrimp ensures they sear properly and prevents excess water from making the pizza soggy during baking.
9. 9Arrange shrimp on the pizza

   

   Place the dried raw shrimp pieces evenly across the cheesy, pesto-coated pizza base.

   Tip: Space the shrimp out evenly so every slice gets an equal share.
10. 10Add fresh mozzarella balls

    

    Scatter pieces of fresh water buffalo mozzarella cheese balls across the pizza alongside the shrimp and shredded cheese.

    Tip: Fresh mozzarella water buffalo cheese adds a rich, creamy texture when baked.
11. 11Bake the pizza

    

    Place the assembled pizza into the oven preheated to 250 degrees Celsius with top and bottom heat, and bake for 7 minutes.

    Tip: Watch closely during the final minutes to prevent burning the crust and cheese.

Storing & Reheating

Burn It Off

Frequently Asked Questions