Best 5 Shrimp And Pesto Pizza With Goat Cheese Recipes

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Shrimp and pesto pizza with goat cheese is a delicious and easy-to-make dish that is perfect for any occasion. The combination of savory shrimp, creamy goat cheese, and tangy pesto creates a flavor profile that is sure to please everyone. This article will provide you with a simple recipe for making shrimp and pesto pizza with goat cheese, as well as some tips for choosing the best ingredients and cooking the pizza to perfection. So, gather your ingredients and get ready to make a delicious and unforgettable pizza that will surely be a hit at your next gathering.

Here are our top 5 tried and tested recipes!

SHRIMP AND PESTO PIZZA WITH GOAT CHEESE RECIPE - (4.7/5)



Shrimp and Pesto Pizza with Goat Cheese Recipe - (4.7/5) image

Provided by MissAlyssaG

Number Of Ingredients 7

1 lb shrimp
garlic
herbs of choice (im gonna start with basil)
pizza dough
pesto
mozzarella cheese (shredded)
goat cheese (crumbled)

Steps:

  • I started by sprinkling the shrimp with some garlic and herb seasoning, and just lightly sauteed it, about 30 seconds on each side. You don't want to cook it all the way through because its going to go into the oven. Then I rolled out my pizza dough--I use the pre-made garlic and herb pizza dough from Trader Joe's. I spread some prepared pesto onto the dough, spread the shrimp across it, sprinkled it with mozzarella and spooned some scoops of goat cheese on top and baked it for about 20 minutes at 400 degrees, until the cheese starts to brown on the edges. And voila, cheesy, pestoy goodness.

SHRIMP PESTO PIZZA



Shrimp Pesto Pizza image

Make and share this Shrimp Pesto Pizza recipe from Food.com.

Provided by Colbys Mom

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 pillsbury refrigerated pizza dough
12 ounces cooked shrimp, medium size
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 cup pre-made refrigerated pesto sauce
2 ounces garlic and herb goat cheese, crumbled
1/2 teaspoon red pepper flakes

Steps:

  • Cook pizza dough according to directions.
  • Toss shrimp with oregano, salt, and pepper.
  • When the pizza crust directions call for it, spread the pesto onto the crust.
  • Top with crumbled goat cheese.
  • Top with shrimp.
  • Sprinkle with red pepper flakes.
  • Cook for 10-12 more minutes.

Nutrition Facts : Calories 42.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 82.9, Sodium 167.9, Carbohydrate 0.1, Fiber 0.1, Protein 8.9

SHRIMP AND GOAT CHEESE PIZZA



Shrimp and Goat Cheese Pizza image

Provided by Food Network

Time 1h45m

Yield 4 (8-inch) pizzas

Number Of Ingredients 21

16 large shrimp, peeled, cleaned, and cut in half lengthwise
1 cup extra-virgin olive oil
1 tablespoon chopped oregano
1 tablespoon chopped thyme
1 tablespoon chiffonade basil
Kosher salt
Pizza Dough, recipe follows
2 tablespoons chili oil
2 cups (8-ounces) grated mozzarella cheese
2 cups (8-ounces) grated Fontina cheese
4 Roma tomatoes (about 1-pound), ends trimmed, cut into thin slices
1 large red onion, peeled, trimmed, and cut into thin slices
4 ounces goat cheese, cut into small pieces
1/4 cup red bell peppers, julienned and Sauteed
1/4 cup yellow bell peppers, julienned and sauteed
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing

Steps:

  • Prepare the shrimp: In a large, shallow bowl, combine the shrimp with the olive oil, oregano, thyme, basil, and salt, turning to coat and flavor well. Marinate for 30 minutes in the refrigerator.
  • Heat a skillet or a saute pan large enough to hold the shrimp in 1 layer, and spoon 1 tablespoon of the oil from the marinade into the skillet. Carefully arrange the shrimp in the skillet and, over high heat, saute just to color, 30 to 40 seconds per side. (Do not overcook, as it will continue to cook on top of the pizza dough.) Remove with a slotted spoon and set aside to cool. Season lightly with salt before arranging on the pizza dough.
  • Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to 4 (8-inch) rounds, with the outer border a little thicker than the inner circle. Brush each of the rounds with the chili oil.
  • Layer the pizza: Start with the mozzarella, then the Fontina, tomato, onion, shrimp, goat cheese, and red and yellow peppers. Gently slide the pizza onto the baking stone and bake until the crust is golden brown, about 10 to 12 minutes.
  • Transfer the pizza onto a firm surface and cut into slices with a pizza cutter or a very sharp knife. Serve immediately.
  • In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • Yield: 4 (8-inch) pizzas

GRILLED SHRIMP AND CILANTRO PESTO PIZZA



Grilled Shrimp and Cilantro Pesto Pizza image

Provided by Bobby Flay

Categories     main-dish

Time 1h42m

Yield 4 individual pizzas

Number Of Ingredients 19

1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
1 1/2 teaspoons salt
3 teaspoons olive oil, divided, plus more for brushing dough
2 cups grated Monterey Jack cheese
Cilantro Pesto, recipe follows
Grilled Shrimp, recipe follows
Cilantro leaves, for garnish
3/4 cup fresh cilantro leaves
1/4 cup parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

Steps:

  • In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
  • Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
  • Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;
  • Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.

SHRIMP AND PESTO PIZZA



Shrimp and Pesto Pizza image

In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes one 10-inch pizza

Number Of Ingredients 8

2 tablespoons basil pesto
3 ounces grilled shrimp
2 small tomatoes, sliced
1/4 small red onion, sliced
shaved Parmesan
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

Steps:

  • Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
  • Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
  • Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
  • Top it:Top with pesto, shrimp, tomatoes, onion, and Parmesan; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

Tips:

  • Use high-quality ingredients for the best flavor. Freshly grated Parmesan and crumbled goat cheese add a delicious creaminess and tang to the pizza.
  • Don't be afraid to experiment with different toppings. Some other great options include roasted red peppers, sun-dried tomatoes, and fresh basil.
  • Make sure your pizza crust is crispy. A thin, crispy crust will hold up better under the weight of the toppings and prevent the pizza from getting soggy.
  • Don't overcrowd the pizza with toppings. Too many toppings will make the pizza difficult to cook evenly and can make it soggy.
  • Bake the pizza in a hot oven. A hot oven will help to create a crispy crust and prevent the cheese from overcooking.

Conclusion:

This shrimp and pesto pizza with goat cheese is a delicious and easy-to-make meal that is perfect for any occasion. With its flavorful combination of pesto, shrimp, goat cheese, and Parmesan, this pizza is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give this recipe a try!

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