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Spicy Shrimp Pizza

Total Time

Prep: 30 min. Bake: 10 min.


6 slices

The sophisticated blend of seasonings, shrimp and a splash of white wine will make this awesome pizza a favorite with your grown-up friends. This recipe is special enough for company...but quick enough for weeknights, too. Debra Udden - Colorado Springs, CO


  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 to 3/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 12 cherry tomatoes, halved
  • 1 can (15 ounces) crushed tomatoes, undrained
  • 1 cup white wine or chicken broth
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 3 tablespoons minced fresh parsley
  • 1 prebaked 12-inch thin pizza crust
  • 1 cup shredded Italian cheese blend
  • 1 cup shredded Parmesan or Parmigiano-Reggiano cheese


  1. In a large skillet over medium heat, cook shrimp and pepper flakes in oil for 2-3 minutes or until shrimp turn pink. Remove and keep warm.
  2. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the cherry tomatoes, crushed tomatoes, wine, oregano and pepper. Bring to a boil; cook until liquid is reduced, stirring occasionally. Add shrimp and parsley; heat through.
  3. Place crust on an ungreased pizza pan. Spread shrimp mixture over crust to within 1/2 in. of edges; sprinkle with cheeses.
  4. Bake at 450° for 8-10 minutes or until cheese is melted and edges are lightly browned.

Nutrition Facts

1 slice: 438 calories, 16g fat (6g saturated fat), 115mg cholesterol, 830mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 28g protein.

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  • HBcook
    Jan 26, 2021

    I made this with refrigerated thin pizza crust. What is missing in the directions, is simmering the sauce to reduce the liquid and that takes some time. I had large shrimp and didn't follow directions. I heated the oil and pepper flakes then added the onions and garlic followed directions to oregano. I used fresh basil for the parsley. I simmered for a while then added raw shrimp turning once just until they were pink. I didn't want to overcook the shrimp and make them rubbery because they were going in the oven next. I parbaked the crust for 3 minutes and should have done it longer. The flavor of the pizza was great (I used RAO's marinara) because the shrimp were large they weren't distributed to cover pizza. The sauce could have simmered a little longer, but still good!

  • BusyHappyCooker
    May 10, 2011

    This is the BEST shrimp pizza that I've ever had in my life. My Friends Couldn't stop eating it . It was a Big hit at my party. All my friends love spicy foods.