Crispy Shrimp Pizza Recipe — Garlic Butter Shrimp on Thin Crust

dough:

• 2 cups flour — a mix of all-purpose and whole wheat works well
• 3/4 cup warm water
• 1 packet dry active yeast
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon salt

toppings:

• 1 1/2 pounds raw, deveined shrimp
• 1/4 cup flour (for dredging)
• salt and pepper to taste
• 1/4 cup olive oil, plus 1 tablespoon
• 4 garlic cloves, minced
• 1 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups arugula
• 1-2 lemons (for squeezing)

• Combine warm water, yeast, olive oil, and honey in a bowl and stir. Let sit about 15 minutes until foamy. Add flour and salt, mixing until a ball forms. Knead by hand 1–2 minutes until somewhat smooth. Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1–2 hours.
• Preheat the oven to 375°F (190°C). Heat a skillet over medium-high and add 1 tablespoon olive oil. Season shrimp with salt and pepper and dredge in flour. When the skillet is very hot, cook shrimp 1–2 minutes per side until crispy. Remove and drain on paper towels.
• Roll the dough into thin rounds (about 4–5 inches wide for small individual pizzas). Brush each with about a tablespoon of olive oil and top with a minced garlic clove. Sprinkle on mozzarella and parmesan, then arrange the crispy shrimp on top. Bake 10–15 minutes, depending on crust thickness, until golden and the cheese is melted. Serve topped with arugula, lemon slices for squeezing, and extra parmesan.
• Note: I worried the shrimp might become rubbery after frying and baking, but with small, thin crusts they stayed crisp. If you make a single large pizza, test first to ensure the shrimp texture holds up.