Experience the bold and vibrant flavors of a classic “Shrimp Fra Diavolo” dish, reinvented as a spectacular pizza! This recipe promises a delightful combination of spicy, fresh, and aromatic ingredients, perfectly spread over a crispy crust. It’s an unforgettable gourmet pizza experience, easy to make at home.

• 1 medium pizza dough, homemade or quality store-bought (I recommend Pizza Dan’s recipe for a truly authentic base)
• 1/4 cup (4 Tbsp.) olive oil, premium quality, divided
• 1 lb. large uncooked shrimp, peeled, deveined, and tails removed for easier eating
• Pinch of sea salt and freshly ground black pepper, to taste
• 5 cloves garlic, finely minced for maximum flavor release
• 1 medium onion, thinly sliced into elegant rings or half-moons
• 1 cup dry white or red wine (choose one you’d enjoy drinking!)
• 2 cups vibrant grape tomatoes, carefully halved
• 1 tsp. crushed red pepper flakes, adjust to your preferred spice level
• 1/4 tsp. dried oregano, for an aromatic Mediterranean touch
• 2 cups shredded mozzarella cheese, full-fat for best melt
• 1/2 cup fresh basil, roughly chopped, for garnish and flavor
• Grated Parmesan cheese, for serving

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). If you’re using a baking stone, place it in the oven during preheating to ensure it gets piping hot for a perfectly crisp crust.
2. In a large skillet, heat 1 Tbsp. of olive oil over medium-high heat until shimmering. Season your peeled and deveined shrimp with a pinch of salt and black pepper. Add the seasoned shrimp to the hot skillet and sauté for just one minute per side, or until they are barely seared and just starting to turn pink. Be careful not to overcook! Remove the shrimp immediately and transfer them to a separate plate; they will finish cooking on the pizza.
3. Add an additional 2 Tbsp. of olive oil to the same skillet. Add the thinly sliced onions and sauté for about 5 minutes, or until they become beautifully translucent and softened. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the wine, and deglaze the pan for one minute, scraping up any delicious browned bits from the bottom. Finally, add the halved grape tomatoes, crushed red pepper flakes, and dried oregano. Reduce the heat to medium-low and let the sauce simmer gently for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly reduce. Remove from heat and set aside.
4. Now, it’s time to assemble your pizza! Brush or lightly mist the top surface of your pizza dough with the remaining 1 Tbsp. of olive oil. Evenly sprinkle about half of the shredded mozzarella cheese over the dough, leaving a clear 1-inch border around the edge for the crust. Next, carefully spread the flavorful tomato and onion mixture on top of the cheese. Arrange the seared shrimp in an even layer over the tomato mixture, then cover everything with the remaining mozzarella cheese.
5. Carefully transfer your assembled pizza to the preheated baking stone or baking sheet. Bake for approximately 10-12 minutes, or until the pizza dough has risen, the crust is golden brown, and the mozzarella cheese is perfectly melted and bubbly with a slight golden hue. Once baked, remove the pizza from the oven. Garnish generously with freshly chopped basil and a sprinkle of grated Parmesan cheese. Serve immediately while hot and fresh for the best experience.