Pizza With Shrimp, Bacon and Artichoke Hearts

Name: Pizza With Shrimp, Bacon and Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 8 ounces fresh shrimp, peeled and deveined; 1 teaspoon minced garlic; Kosher salt; 4 thick slices bacon, cut into 1/4-inch-thick matchsticks; 1 ball pizza dough (see above); Flour, for dusting; 6 cooked artichoke hearts, quartered; 4 to 6 ounces sliced semisoft Asiago cheese; 2 tablespoons fresh oregano, roughly chopped; Extra-virgin olive oil, to drizzle; Freshly cracked black pepper

Servings: persons

1 tablespoon butter
8 ounces fresh shrimp, peeled and deveined
1 teaspoon minced garlic
Kosher salt
4 thick slices bacon, cut into 1/4-inch-thick matchsticks
1 ball pizza dough (see above)
Flour, for dusting
6 cooked artichoke hearts, quartered
4 to 6 ounces sliced semisoft Asiago cheese
2 tablespoons fresh oregano, roughly chopped
Extra-virgin olive oil, to drizzle
Freshly cracked black pepper

1
At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
2
Melt the butter in a small saute pan over high heat until it foams.
3
Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color.
4
Transfer to a bowl.
5
Place the bacon in the pan and set over high heat.
6
Cook, stirring occasionally, until brown and crispy.
7
Using a slotted spoon, transfer the bacon to a small bowl.
8
Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round.
9
Place on a lightly floured pizza peel or rimless baking sheet.
10
Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border.
11
Shake the pizza peel slightly to make sure the dough is not sticking.
12
(Gently lift any sections that are sticking and sprinkle the peel with flour.)
13
Slide the pizza directly onto the baking stone in one quick, forward-and-back motion.
14
Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes.
15
Drizzle the pie with a little olive oil and some pepper.
16
Serve hot.

1046

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 8 ounces fresh shrimp, peeled and deveined, 1 teaspoon minced garlic, Kosher salt, and more.

Yes, Pizza With Shrimp, Bacon and Artichoke Hearts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!