Asian Shrimp Pizza

19 g
47 g
11 g
Total Fat
80 min
Prep Time
15 min
Cook Time


Asian Shrimp Pizza  

  • 2 tablespoons olive oil  
  • 2 tablespoons unsalted butter  
  • 3 large cloves garlic, minced  
  • ¼ cup white wine  
  • Zest of 1 lemon and 2 tablespoons juice, divided  
  • ½ cup sweet chili sauce  
  • 1 pound 16 count shrimp (rinsed, peeled, deveined)  
  • 1 basic Italian pizza dough portion 
  • 3-4 tablespoons cornmeal for dusting  
  • 1 cup shredded mozzarella cheese  
  • ½ cup grated Parmesan cheese  
  • ¼ cup chopped cilantro  
  • 1 tablespoon toasted sesame seeds  

Basic Italian Pizza Dough*

  • 3 ¼ cups unbleached bread flour, plus more as needed  
  • 1 tablespoon dark or medium rye flour 
  • 1 envelope active dry yeast (about 2 ½ teaspoons) 
  • 1 teaspoon kosher salt  
  • 1 ½ -2 cups warm water, 105°-110°F
  • 1 ½ teaspoons honey  
  • Olive oil or another neutral flavored oil, such as canola oil 

Nutrition Facts

per serving

Calories: 347
Protein: 19 g
Carbohydrate: 47 g
Fiber: 2 g
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 16 mg
Calcium: 70% DV
Sodium: 594 mg


For the pizza:

  1. Preheat oven to 450° F. In a large skillet, melt olive oil and butter over medium-low heat. Add garlic, wine and lemon zest; cook for 1 minute.  
  2. Add sweet chili sauce and lemon juice; simmer 2 minutes. Add shrimp and cook only until pink. Remove from pan and set aside.  
  3. Roll out pizza dough to 12 inches; place on a baking sheet sprinkled with a small amount of cornmeal. Generously brush dough with garlic-chili sauce mixture.  
  4. Top with shrimp and remaining sauce, mozzarella cheese and Parmesan cheese. Bake for 8 to 10 minutes, until cheese is bubbly and crust is brown. Garnish with chopped cilantro and sesame seeds.  

For the dough:

  1. Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.  
  2. Combine the water and honey. While the mixer is running, gradually add the water mixture; beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time. If the dough is too dry, add additional water, 1 tablespoon at a time.  
  3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.  
  4. Grease a large bowl with 2 teaspoons olive oil and add the ball of dough. Cover the bowl with plastic wrap; place in a warm area to let it double in size, about 1 hour.  
  5. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes prior to forming the pizza crusts.  

Makes two pizzas.  

*Tips + Tricks:

  • The dough can be made 24 hours prior to cooking, if kept refrigerated. 
  • Save the second ball for later by freezing. Place the dough in a gallon size plastic bag sprayed with cooking spray and place in the freezer. Use within 2-3 months. When ready to use, let the dough stand at room temperature for 30 minutes. 
  • Ensure pizza dough is at room temperature for ease in forming the pizza crust. 


Recipe Courtesy of Chef Jon Ashton