Pesto Pizza with Shrimp and Sun Dried Tomato

Pesto pizza topped with succulent shrimp and tangy sun-dried tomatoes offers a delightful burst of flavor. The melty mozzarella and fresh basil make every bite irresistible.

Course Main Course

Cuisine Italian

Keyword easy dinner, homemade pizza, pesto pizza, shrimp, sun dried tomatoes

Prep Time 40

Cook Time 20

Total Time 1

Servings -10 pizza slices

Calories 400kcal

Author Liza Agbanlog

Ingredients

For the dough:

1 cup warm water
1 tablespoon white sugar
2 ¼ teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 ½ cups all-purpose flour

For the toppings:

4 oz small cooked shrimps
6 sun dried tomatoes
2 cups grated mozzarella cheese

Basil Walnut Pesto

2 cups chopped fresh basil
3 garlic cloves
½ cup walnut pieces
½ cup grated Pecorino-Romano cheese
1 teaspoon lemon juice
½ teaspoon salt
1/8 teaspoon freshly ground pepper
¾ cup olive oil

Instructions

Soak the sun dried tomatoes in hot water for 15 minutes. Drain, squeeze out excess water and sliced thinly. Set aside.
Prepare the pesto sauce. Place basil, garlic, walnuts, cheese, lemon juice, salt and pepper in a blender or food processor. Process until coarsely chopped, then gradually add oil in a slow, steady stream, until emulsified and smooth. Set aside.
Stir warm water, sugar and yeast until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 minutes.
Place and shape dough on a 12-inch pizza pan. Spread 1/3 cup pesto over the dough; sprinkle a cup of the cheese.
Arrange the sun dried tomatoes and shrimps evenly on top and finally sprinkle the remaining cup of cheese.
Bake at 425°F oven for 20-25 minutes or until the edge is crisp and golden.
Serve and enjoy!

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