
Hot crusty pizza at home—no delivery required! You'll stretch and shape our foolproof premade dough, then spread with a creamy, cheesy scampi sauce and top with plump shrimp and mozzarella. Bake until golden brown, melty, and crisp, then finish with scallion greens and a shower of fresh lemon zest for bright contrast.
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 cup
Mozzarella Cheese
(Contains: Milk)
3 clove
Garlic
1 tablespoon
Italian Seasoning
2 unit
Pizza Dough
(Contains: Wheat)
2 unit
Scallions
½ cup
Flour
(Contains: Wheat)
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.
Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle dough balls with 2 TBSP flour.
Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.

While dough rests, trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.
Rinse shrimp* under cold water and pat dry with paper towels.

Heat 1 TBSP butter and a drizzle of oil in a large pan over medium-high heat (2 TBSP butter and a large drizzle of oil for 4 servings). Once butter has melted, add scallion whites, garlic, Italian Seasoning, salt, and pepper; cook, stirring constantly, until fragrant, 30 seconds.
Sprinkle 1 TBSP flour (2 TBSP for 4) over pan and cook, stirring constantly, until incorporated, 30 seconds. (Cooking the flour is important to remove the raw flavor!)

Add cream cheese and 1 cup water (1¾ cups for 4 servings) to pan with flour mixture. Whisk until fully incorporated. Simmer, stirring occasionally, until mixture has thickened and coats the back of a spoon, 2-5 minutes.
Stir in shrimp and a pinch of salt; cook, stirring frequently, until shrimp are mostly cooked through, 1-2 minutes (shrimp will finish cooking in the oven). Turn off heat. Using a slotted spoon, transfer shrimp to a plate, reserving scampi sauce in pan (you’ll use it in Step 6!).

Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough.
Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)

Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.
Spread dough with scampi sauce, leaving a 1-inch border. Top with shrimp and sprinkle with mozzarella. Drizzle or brush edges of dough with olive oil.

Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
Zest lemon directly over pizzas and garnish with scallion greens. (Zesting the lemons right over the pizzas will ensure a fresh and intense lemon flavor!)
Quarter lemon and squeeze as much juice as you like over pizzas.
Slice pizzas as desired and divide between plates. Serve.
Welp- we've never had shrimp on pizza until now but it's delicious!!! The sauce is light and the seasoning was great. BUT THE HIGHLIGHT WAS THAT PIZZA DOUGH! WOWZA! It rose and cooked up soooooo beautifully! We will definitely order this again.
Loved this! Specifically, there was a lot of shrimp so no bite was without and the sauce was perfect with the crust. I rolled my dough into one ball and then rolled it out thin and it was amazing.
It was delicious, but the pizzas were small, and there was no side dish. It came across more as an appetizer or lunch. I made a salad and it was fine, but for the price, I wish I'd received more of a meal.
Absolutely amazing flavor. Next time I'd probably do a half cup water, pizza was too saucy and more so became a pasta less bread bowl.
I would recommend adding some fresh tomatoes once the pizza is done cooking. I think it would balance out the flavors nicely and still keep it in the pizza realm.
Absolutely amazing! Very good flavor. The only downside is having to wait on the dough. But very well worth it.
This was awesome! I was a little worried bc my sauce didn't look like the one in the picture but it turned out so well!
Great test kitchen meal. The dough wasn't my friend at first but it turned out great. I wanted to share on IG but completely forgot.
These were really good. I feel like after a few tweaks it'll be perfect
Tasted great but was unprepared for the length of time for the crust.