Ingredients

• 1 pound pizza dough, room temperature

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1/4 cup dry white wine (or seafood stock)

• 2 tablespoons lemon juice, plus zest from 1 lemon

• 1 pound shrimp (16–20 count), peeled and deveined

• 1 1/2 cups shredded mozzarella

• 1/2 cup grated Parmesan

• 1/2 teaspoon Italian seasoning or red pepper flakes, optional

• Fresh parsley, chopped, for garnish

Instructions

1. Preheat

• Place a pizza stone or inverted sheet pan in the oven and preheat to 475–500°F (245–260°C) for at least 30 minutes.

2. Make scampi sauce

• In a skillet over medium-low, melt butter with olive oil. Add garlic; cook 1 minute until fragrant. Stir in lemon zest, white wine, and lemon juice; simmer 2 minutes.

3. Par-cook shrimp

• Add shrimp to the skillet and cook just until pink, 1–2 minutes per side; remove shrimp and reserve the garlicky butter-wine sauce. Do not overcook.

4. Shape dough

• On a floured surface, stretch dough to a 12–14 inch round. Transfer to parchment or a cornmeal-dusted peel.

5. Assemble

• Brush dough generously with the scampi sauce. Top with mozzarella, then arrange shrimp evenly. Sprinkle Parmesan and Italian seasoning or red pepper flakes if using.

6. Bake

• Slide onto the preheated stone/sheet and bake 8–12 minutes until crust is golden and cheese bubbly.

7. Finish

• Garnish with chopped parsley and an extra squeeze of lemon if desired; slice and serve hot.