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Pizza with Shrimp, White Bean Puree and Herbs


  • 1 ball pizza dough
  • 2 1/2 tbsp. olive oil plus extra
  • 1 can small white beans rinsed and drained
  • 2 cloves garlic minced
  • 1/2 tsp. crushed red pepper flakes
  • juice of 1/2 lemon
  • salt and freshly ground pepper
  • 1/2-3/4 lb. small shrimp peeled, deveined and halved lengthwise
  • 1/2 tsp. dried oregano

Garlic Bread Crumbs:

  • 4 Tbsp. bread crumbs
  • 1 Tbsp. Olive
  • 2 Tbsp. Parmesan Cheese
  • 1 tsp. garlic finely chopped
  • 2 Tbsp. chopped basil and parsley
  • 2 tsp. finely chopped fresh oregano

Thin Crust Pizza Dough

  • 3 1/3 c. all purpose flour extra for dusting
  • 1/4 c. whole-wheat flour I used all plain flour
  • 1 pkg. 2 12/ tsp. quick rise yeast
  • 1 Tbsp. sugar
  • 1 Tbsp. salt
  • 1 tsp. Italian seasoning
  • 1 1/4 c. warm water
  • 2 Tbsp. olive oil plus extra if needed


  1. Place a pizza stone on a rack in the lawer third of the oven and preheat to 450°. Let the pizza stone heat for 45-60 minutes. I cooked my pizza on a perforated pizza pan and another one just on a cookie sheet.
  2. Roll out the dough on parchment paper or flour dusted cutting board. (I made my pizza into individual ovals instead of doing one large pizza.) Press the dough out into the shape you desire using oil to coat your fingers. If dough starts to draw up, cover with towel and let rest or a few minutes, then continue. The thinner the crust, the more crisp it will be. Cover dough with towel and let rise for 15 minutes.
  3. In food processor, combine the white beans, garlic, salt, pepper, crushed red pepper flakes, lemon juice and olive oil. Process until smooth and set aside.
  4. In a bowl, combine the shrimp, dried oregano, salt and pepper to taste and 2 Tbsp. olive oil.
  5. Brush the edges of the dough lightly with the olive oil. Season the dough with salt and pepper. spread the white bean puree evenly over the dough, leaving 1/2″ border uncovered. Scatter the shrimp and garlicky bread crumbs over the puree. Carefully slide the pizza topped parchment or cutting board onto the hot pizza stone (or put it on the cookie sheet). Bake until the crust is golden brown and the shrimp are pink, about 14 minutes.
  6. Remove pizza from oven and garnish with the fresh herbs, drizzle with a little olive oil and squeeze the remaining one-half lemon over the pizza.
  7. For crust: In food processor or mixing bowl with dough hook, combine the flour, whole wheat flour, yeast, sugar, salt and Italian seasoning. Pulse or mix the ingredients. With the motor running, add the water and olive oilin a steady stream and then pulse or mix until the dough comes together in a rough mass, about 12 seconds.

  8. If the dough does not form ino a ball, sprinkle 1-2 teaspoons of water and pulse/mix again until a rough mass forms. Let the dough rest for 5-10 minutes. Process again for 25-30 seconds. The dough should be tacy to the touch but not sticky. Transfer the dough to lightly floured work surface and form it in a smooth ball. Place the dough in large oiled bowl, turn to coat with oil and cover with plastic wrap.
  9. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours. Makes 2 balls of dough. You can freeze what you don’t need for this recipe.