Shrimp Pizza

shrimp pizzaShrimp Pizza

I woke up Sunday morning thinking of pizza dough. That’s what it’s like for those of us in thrall to dough. “My dough girl” my partner calls me. Pie dough, pizza dough, bread dough, pastry dough. As long as it can be called dough, I’m there. It took until Monday morning at 5:30 am to actually mix the dough. And while I did, I reread the original recipe for pizza dough I’d adapted for sourdough. It included a recipe for clam pizza which I had never made. No clams in the house. No desire to go shopping. But there were frozen wild shrimp. And frozen shrimp stock old enough to fit the “use it now or throw it out” category. And heavy cream, a rarity here. And home-canned tomato sauce, a necessity for the tomato-cheese pizza only member of the household. Now I’ve only made this recipe once and who knows when these same or similar ingredients will appear in the house together again. So I cannot guarantee the results. But last night, the result was intensely shrimpy and astoundingly good. Depend on your good kitchen sense and you will succeed, too.

Serves 3 to 4


  • Pizza dough for 2 or 3 12-inch pizzas
  • 2 tablespoons extra-virgin olive oil plus more for brushing on dough
  • 2 ounces andouille sausage, cut into small pieces
  • 1 medium onion (about 5 ounces), thinly sliced (white, yellow, or red)
  • 2 cloves garlic, pressed
  • 1/4 cup dry vermouth
  • 2 tablespoons brandy
  • 1 teaspoon finely chopped fresh oregano
  • Pinch crushed red chili flakes
  • 1 1/4 cups shrimp stock
  • 3/4 cup tomato sauce
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground pepper
  • 8 ounces large shrimp, peeled, deveined, and cut crosswise into 1/2-inch pieces
  • 1/4 cup grated Parmesan
  • 2 scallions, white and green parts, thinly sliced


  1. Preheat the oven as hot as it will go for at least 1 hour before baking. If you have a pizza stone, put it in the oven (if it’s not there already). If you have 2 stones, even better. The more the merrier (hotter).
  2. Put a large skillet over medium-high heat, add the olive oil, and heat until hot. Add the sausage and sauté for a minute. Add the onion and continue to cook until the onion has softened, about 5 minutes. Add the garlic and cook another minute.
  3. Add the vermouth and cook until the pan is nearly dry. Add the brandy and repeat. Add the stock, turn the heat to high, and boil until the liquid is nearly gone. Add the tomato sauce and continue to boil rapidly, while stirring to prevent scorching, until very thick. Add the cream and reduce again until the mixture is a very thick sauce. Taste and adjust seasoning with salt and pepper. Turn off the heat, let cool a few minutes, and then add the shrimp. The recipe can be made ahead to this point. Refrigerate in a nonreactive container until needed.
  4. When ready to bake, roll out the dough, brush all over with olive oil, and divide the shrimp sauce evenly among the pizzas leaving an inch border all around. Sprinkle lightly with Parmesan and scallions. Bake until browned and bubbly. Remove to a cutting board, cut into slices, and serve immediately.

Once the crust is browned underneath, you can brown the top under the broiler. Just watch carefully!

Once the crust is browned underneath, you can brown the top under the broiler. Just watch carefully!

Quick Notes

If you don’t have shrimp stock, use clam broth, a light chicken stock, or just leave it out.

The sausage adds weight to the flavor as well as spice. You could use a different type of sausage, but it does contribute a lot to the flavor so I would only leave it out if I were using some kind of stock.

The sauce would taste great on pasta as well.

2 Responses to “Shrimp Pizza”

  1. Jess
    5. December 2009 um 21:46

    Wow that looks so yummy Penni! I’m going to have to give that one a try!

  2. Cynthia
    28. January 2010 um 17:28

    Penni, Penni, Penni! This looks wonderful. Is the calorie count left our for my own good? I’m starving at the moment and almost drooling looking at all the goodies on your website. I will forward on to my gourmet group :)


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About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner