Shrimp & Arugula Pizza

Have you ever had seafood pizza? Shrimp, to be more specific??

I thought it was weird, too, when I first heard of it. I’m all for some good seafood, but on pizza? I needed some convincing.

That convincing came about 2 years ago when I went on a work trip to the Bahamas (lucky me, right?!) We went to one of the pool-side bars after a day of conferences, as it was one of the only casual restaurants open at that time… everything else would have required formal clothes and a reservation. Basically the only thing on the menu that wasn’t deep-fried was a shrimp pizza. Not wanting to have an unsettled stomach from something fried, I went with that option.

And MAN LET ME TELL YOU, it was a good choice.

I think what’s important to note is that the shrimp pizza that, day as well as the recipe today, do not use a tomato sauce for the base. Perhaps that is where I wasn’t sold? Instead the sauce is a butter-lemon-garlic sauce… kind of like what you’d find on shrimp scampi.

Either way, I was blown out of the water by the pizza. Think of it more as some tasty shrimp on crusty bread. Makes it a bit more appetizing, right? I wanted to top it with fresh arugula for something crisp, and voila! A tasty shrimp pizza.

1 tube of refrigerated thin crust pizza dough
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
juice and zest from 1 lemon
1 lb. large shrimp, peeled, deveined and tails removed
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 handful baby arugula
1 teaspoon olive oil
dash of salt & pepper

MTC-8016 other 20-cup Digital Multicooker with  Sauté-then-Simmer STS®
4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes

1. Set the multicooker to Sauté-then-Simmer STS®; let it heat briefly.
2. Add the butter and 2 tbsp of oil and let it melt.
3. Add in the garlic and lemon zest; cook for 1 minute until the garlic becomes fragrant.
4. Add the lemon juice and let it come to a simmer, then cook for 2 minutes.
5. Add in the shrimp and let cook until pink, about 4 minutes, stirring frequently with a long-handled wooden or silicone spoon. When done, remove and set aside. Reserve the butter and lemon sauce and turn off the cooker.
6. Set the Grillet™ to 375; let it heat a few minutes with the lid on.
7. Unroll the pizza dough and put it in the Grillet™; trim the edges if needed.
8. Let the pizza crust cook for 5 minutes, then flip it over with rubber tipped tongs.
9. While in the pan, carefully brush the cooked side of the dough with the lemon-butter sauce. Top with shrimp, cheeses, and Italian seasoning.
10. Replace the lid and cook 5-10 minutes until the cheese is bubbly.
11. While melting the cheese, in a separate bowl combine the arugula, remaining olive oil, salt, and pepper; toss gently.
12. When the pizza is done, carefully remove from the pan with a large plastic spatula.
13. Top the pizza with the arugula salad; cut into 8 pieces and enjoy!

2 thoughts

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