Shrimp and Goat Cheese Pizza

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Totally a show stopper! I plan to make this recipe many times in the future! I don't have a pizza stone, so I inverted a stainless steel baking sheet and let it pre-heat in the oven while the oven was also pre-heating. I then slid the pizzas (which I assembled on parchment onto the hot inverted baking sheet. I think the hot baking sheet really makes a difference in the baking/texture of the crust. The crust, BTW, is really easy and great!

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Great Pizza!! I made this as an appetizer for Easter Sunday. I modified it alot, I omitted the red onion, peppers and goat cheese ( I know.....but I wanted more of a shrimp pizza I bought pizza dough from our local Bertucci's....fantastic. We did all the prep the day before and then after baking it on Sunday, I cut into small hor d'oeuvre squares, making sure I set it up so each
square had a tomato/shrimp in the middle. It was a huge success!!! Some family members
actually asked if I bought it. I will definately make this again. Love the suggestion for the gruyere, will try that next time!

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Love it! The only part of the recipe I really followed (or needed to follow was the recipe for the pizza crust--everything else, I just skimmed over the ingredients before I threw the pizza together. A few alterations I used in my version: when I marinated my shrimp, I also used some lemon juice, onion, and garlic in addition. I also used gruyere instead of fontina cheese (I absolutely love the nutty flavor of gruyere. Amazing pizza!! If you have time to throw together your own pizza crust, try it out!! The homemade crust makes a huge difference!

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This is one of the most delicious, flavorful pizza recipes. I have made this for family parties and my family now requests it quite often. I use more goat cheese and shrimp than suggested and I either use the dough recipe or use Trader Joe's ready made (which is a very good pizza dough. I would NOT recommend using the Boboli crust or any other medium to thick crust doughs.

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I had high hopes for this pizza because I love all the major ingredients, but it was not a homerun by any means. I take some blame as I only made 1 Boboli crust-sized pie, instead of 4 8", and therefore had to cut down the ingredient quantities, maybe not so correctly. Also couldn't get a Roma, so used fresh homegrown tomato. But it was just bland -- needed SALT and more flavor. I may give it another try someday with some arugula, more tomato, onion & peppers, & spice & salt up the shrimp.