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Spicy Shrimp & Pesto Pizza

Blossom Lady
Jun 02, 2024 10:59 AM
Spicy Shrimp & Pesto Pizza

This pizza was inspired by one of my favorites at Folino's Pizza in Burlington, Vermont. My version of their Fire Kracker Shrimp Pizza consists of a homemade, no-knead Neapolitan pizza crust, and is topped with vegan pesto, arugula, spicy marinated shrimp, red onion, and is finished off with simple garlic aioli. It’s entirely dairy-free, and although you can certainly add cheese if you want, you won't miss it.

The no-knead Neapolitan pizza dough is incredibly easy to make. All you have to do is mix the ingredients together with a wooden spoon, then do a set of rises and folds. I chose to use a high-hydration dough which I find is easier to shape and leads to a more tender crust, but feel free to play around with it. My proportions were 100% flour to 80% water, and although you could decrease it to 75% or 65%, I urge you to trust the process and stick with the higher ratio.

  • 313 grams high-quality bread flour
  • 250 grams room temperature water (60°F-65°F)
  • 2 teaspoons (6 grams) kosher salt
  • 1/2 teaspoon (3 grams) instant dry yeast

  • 1 1/2 pounds raw shrimp (I used frozen and thawed)
  • 1/4 cup olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 garlic clove, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes

  • 1/2 cup mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 garlic clove, grated
  • 1/4 teaspoon kosher salt
  • 2 pinches red pepper flakes

  • 3 1/2 ounces vegan pesto
  • 2 1/2 ounces baby arugula (I used half a 5-ounce clamshell)
  • 1 small red onion, halved and thinly sliced

Prep Time:
5 minutes
Cook Time:
16 minutes
Total Time:
21 minutes
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