Shrimp & Feta Pizza with Roasted Red Pepper Pesto

Name: Shrimp & Feta Pizza with Roasted Red Pepper Pesto
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Cuisine: Greek
Ingredients: ½ cup (120 ml) Roasted Red Pepper Pesto; 1 tablespoon extra-virgin olive oil, plus more for brushing; Kosher salt and freshly ground pepper; ⅓ cup (45 g) crumbled feta cheese; Semolina flour, for dusting; 1 tablespoon fresh oregano leaves; ½ lb (225 g) medium shrimp, peeled, deveined, and halved lengthwise; One 9-oz (250-g) ball NY Style Pizza Dough or Whole Wheat Pizza Dough

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Halving the shrimp lengthwise makes it easier to nestle them (cut side down) into the toppings so they cook evenly. The addition of feta, red pepper, and fresh oregano gives this pizza a decidedly Greek flavor.

Ingredients

Semolina flour, for dusting
One 9-oz (250-g) ball NY Style Pizza Dough or

Europe
Greece
Fish course
Pescatarian
Mediterranean
Pizza

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

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