When I cook at home, especially on weekends, I often choose pizza with arugula and shrimp. This recipe has undergone some minor adjustments – it’s not the fluffy crust type of pizza, but a thin one with a rolled edge, where mushrooms discreetly enter, and the shrimp and arugula completely change the usual taste. It’s not a classic Italian combination, but it works if you want a pizza that is light yet filling. I’ve noticed it works well for dinner, and as a quick 'treat' after work, without too much effort.
Quick info
Total time: 1 hour (30 min preparation + 30 min rising and baking)
Servings: 2 medium pizzas (approx. 4 people)
Difficulty: easy to medium
Ingredients
For the dough:
8 heaping tablespoons of flour (approx. 200 g)
1/3 packet of dry yeast (or a small piece of fresh yeast)
2 tablespoons oil (preferably olive oil)
1 teaspoon salt
Approx. 120 ml warm water (add gradually, it may take a little more or less)
1 teaspoon dried basil
1/2 teaspoon dried tarragon
For the topping:
4 tablespoons tomato paste (or thick tomato sauce, ideally homemade)
100 g arugula
100 g peeled shrimp (fresh or thawed)
50 g canned corn (drained)
6 small to medium-sized champignon mushrooms
1/2 bell pepper (red or yellow), sliced
A handful of pitted olives
Preparation method
1. Dough. Sift the flour into a large bowl. Mix with salt, basil, and tarragon. Make a well in the center and add the yeast. Pour in the oil and start mixing, gradually adding the water. Knead for 5-7 minutes until the dough becomes elastic and no longer sticks to your hands. If it seems too tough, add a little more water. If it’s too soft, sprinkle a little flour. Cover with a towel and let it rise for about 25 minutes. It doesn’t need to rise excessively, just relax and stretch a little.
2. Dividing and rolling out. Divide the dough into two equal parts. On a floured surface, roll out the first piece as thin as you can, giving it a round or oval shape, depending on how it fits in your tray.
3. Edge. Rolling the edge is optional, but it gives the crust texture. I use the stems of the mushrooms – cut them into quarters, place them at the edge, and roll the dough over them. This way, the edge is thicker and, after baking, has a different taste than the rest.
4. Preparing the topping. Spread the dough with 2 tablespoons of tomato paste. Arrange the sliced mushrooms, bell pepper slices, corn, olives, and finally, the shrimp – well dried with a kitchen towel, so they don’t release water while baking.
5. Baking. Place the dough on a tray lined with baking paper. Bake in a preheated oven at 220°C (or 200°C with ventilation), on the bottom rack, for 12-15 minutes. Check the edges – they should be lightly browned, and the base should no longer be wet.
6. Finishing. Take the pizza out of the oven, let it cool for 2-3 minutes, then sprinkle with arugula. The arugula is not baked to preserve its taste and texture. If you want, you can drizzle a little olive oil at the end.
Why I make this recipe often
It doesn’t involve expensive or hard-to-find ingredients. The dough is prepared quickly, and the topping is versatile – arugula and shrimp add a touch of freshness without weighing down the pizza. It can be easily reheated. It’s good for both lunch and dinner, especially if you have guests or want a meal different from what you usually cook.
Tips and variations
Tips
- If using frozen shrimp, let them thaw in the fridge overnight and dry them well before use.
- Don’t overload the dough with too many ingredients – otherwise, it becomes soggy and doesn’t bake evenly.
- If you want a crispier crust, leave the pizza in the oven for another 2-3 minutes, but watch to avoid burning the edges.
- For a more intense flavor, rub a little garlic on the crust before adding the tomato sauce.
Substitutions
- You can use baby spinach instead of arugula if you can’t find it or don’t like the slightly spicy taste.
- Shrimp can be replaced with canned tuna, pieces of smoked salmon, or even thin strips of pan-fried chicken breast.
- Tomato paste can be swapped with a simpler, more liquid tomato sauce, but then use less so as not to drown the crust.
Variations
- You can add thin slices of zucchini or eggplant, grilled beforehand.
- For a spicy touch, sprinkle a pinch of chili flakes over the pizza before baking.
- If you want, you can also add some grated mozzarella, but this recipe works well without cheese.
Serving ideas
- It’s good warm, but also at room temperature.
- It can be cut into strips for finger food platters.
- It goes well served with a simple tomato salad or with cold yogurt with garlic and lemon.
Frequently asked questions
1. Can I use pre-cooked shrimp?
Yes, but add them directly to the pizza without cooking them beforehand. Don’t leave them too long in the oven so they don’t become rubbery.
2. Can I make the dough in advance?
Yes, you can make the dough 1-2 days ahead, keep it covered in the fridge, and let it sit at room temperature for 30 minutes before using.
3. How do I avoid a soggy pizza in the middle?
Don’t put too much tomato sauce and make sure the ingredients are well drained and dried, especially the mushrooms and corn.
4. Can I freeze the dough?
Yes, after kneading and letting it rise, you can wrap it in plastic wrap and keep it in the freezer for 2-3 weeks. Thaw it completely before use.
Nutritional values (estimated for one pizza)
One pizza (half of the above recipe):
- Calories: approx. 450-500 kcal
- Protein: 20 g
- Fat: 13 g (mainly from oil, shrimp, and olives)
- Carbohydrates: 70 g
Nutritional value varies depending on how much tomato paste and how many shrimp you use.
Storage and reheating
Leftover pizza can be stored in the fridge in a covered container for up to 2 days. To reheat, use the conventional oven for 6-8 minutes at 180°C, not the microwave, to avoid softening the crust. Arugula is added only at serving, not before storage.
That’s it. Pizza with arugula and shrimp doesn’t take much time and can be adapted with what you have in the fridge. The crust always turns out fine, and the taste is fresh and balanced.
Quick info
Total time: 1 hour (30 min preparation + 30 min rising and baking)
Servings: 2 medium pizzas (approx. 4 people)
Difficulty: easy to medium
Ingredients
For the dough:
8 heaping tablespoons of flour (approx. 200 g)
1/3 packet of dry yeast (or a small piece of fresh yeast)
2 tablespoons oil (preferably olive oil)
1 teaspoon salt
Approx. 120 ml warm water (add gradually, it may take a little more or less)
1 teaspoon dried basil
1/2 teaspoon dried tarragon
For the topping:
4 tablespoons tomato paste (or thick tomato sauce, ideally homemade)
100 g arugula
100 g peeled shrimp (fresh or thawed)
50 g canned corn (drained)
6 small to medium-sized champignon mushrooms
1/2 bell pepper (red or yellow), sliced
A handful of pitted olives
Preparation method
1. Dough. Sift the flour into a large bowl. Mix with salt, basil, and tarragon. Make a well in the center and add the yeast. Pour in the oil and start mixing, gradually adding the water. Knead for 5-7 minutes until the dough becomes elastic and no longer sticks to your hands. If it seems too tough, add a little more water. If it’s too soft, sprinkle a little flour. Cover with a towel and let it rise for about 25 minutes. It doesn’t need to rise excessively, just relax and stretch a little.
2. Dividing and rolling out. Divide the dough into two equal parts. On a floured surface, roll out the first piece as thin as you can, giving it a round or oval shape, depending on how it fits in your tray.
3. Edge. Rolling the edge is optional, but it gives the crust texture. I use the stems of the mushrooms – cut them into quarters, place them at the edge, and roll the dough over them. This way, the edge is thicker and, after baking, has a different taste than the rest.
4. Preparing the topping. Spread the dough with 2 tablespoons of tomato paste. Arrange the sliced mushrooms, bell pepper slices, corn, olives, and finally, the shrimp – well dried with a kitchen towel, so they don’t release water while baking.
5. Baking. Place the dough on a tray lined with baking paper. Bake in a preheated oven at 220°C (or 200°C with ventilation), on the bottom rack, for 12-15 minutes. Check the edges – they should be lightly browned, and the base should no longer be wet.
6. Finishing. Take the pizza out of the oven, let it cool for 2-3 minutes, then sprinkle with arugula. The arugula is not baked to preserve its taste and texture. If you want, you can drizzle a little olive oil at the end.
Why I make this recipe often
It doesn’t involve expensive or hard-to-find ingredients. The dough is prepared quickly, and the topping is versatile – arugula and shrimp add a touch of freshness without weighing down the pizza. It can be easily reheated. It’s good for both lunch and dinner, especially if you have guests or want a meal different from what you usually cook.
Tips and variations
Tips
- If using frozen shrimp, let them thaw in the fridge overnight and dry them well before use.
- Don’t overload the dough with too many ingredients – otherwise, it becomes soggy and doesn’t bake evenly.
- If you want a crispier crust, leave the pizza in the oven for another 2-3 minutes, but watch to avoid burning the edges.
- For a more intense flavor, rub a little garlic on the crust before adding the tomato sauce.
Substitutions
- You can use baby spinach instead of arugula if you can’t find it or don’t like the slightly spicy taste.
- Shrimp can be replaced with canned tuna, pieces of smoked salmon, or even thin strips of pan-fried chicken breast.
- Tomato paste can be swapped with a simpler, more liquid tomato sauce, but then use less so as not to drown the crust.
Variations
- You can add thin slices of zucchini or eggplant, grilled beforehand.
- For a spicy touch, sprinkle a pinch of chili flakes over the pizza before baking.
- If you want, you can also add some grated mozzarella, but this recipe works well without cheese.
Serving ideas
- It’s good warm, but also at room temperature.
- It can be cut into strips for finger food platters.
- It goes well served with a simple tomato salad or with cold yogurt with garlic and lemon.
Frequently asked questions
1. Can I use pre-cooked shrimp?
Yes, but add them directly to the pizza without cooking them beforehand. Don’t leave them too long in the oven so they don’t become rubbery.
2. Can I make the dough in advance?
Yes, you can make the dough 1-2 days ahead, keep it covered in the fridge, and let it sit at room temperature for 30 minutes before using.
3. How do I avoid a soggy pizza in the middle?
Don’t put too much tomato sauce and make sure the ingredients are well drained and dried, especially the mushrooms and corn.
4. Can I freeze the dough?
Yes, after kneading and letting it rise, you can wrap it in plastic wrap and keep it in the freezer for 2-3 weeks. Thaw it completely before use.
Nutritional values (estimated for one pizza)
One pizza (half of the above recipe):
- Calories: approx. 450-500 kcal
- Protein: 20 g
- Fat: 13 g (mainly from oil, shrimp, and olives)
- Carbohydrates: 70 g
Nutritional value varies depending on how much tomato paste and how many shrimp you use.
Storage and reheating
Leftover pizza can be stored in the fridge in a covered container for up to 2 days. To reheat, use the conventional oven for 6-8 minutes at 180°C, not the microwave, to avoid softening the crust. Arugula is added only at serving, not before storage.
That’s it. Pizza with arugula and shrimp doesn’t take much time and can be adapted with what you have in the fridge. The crust always turns out fine, and the taste is fresh and balanced.