.25cupwhite wine substitute seafood stock if desired
1lemonzest and juice
1pound16 count fresh shrimppeeled, deveined, and rinsed
1poundfresh pizza dough
1cupshredded mozzarella cheese
.25cupgrated Parmesan cheese
Place baking stone in oven and preheat to 500 degrees for ONE HOUR!
In a large skillet, melt butter and oil over medium-low heat. Add the garlic and lemon zest, cook for one minute.
Add the wine and lemon juice, simmer for 2 minutes.
Add shrimp and cook only until pink. Remove from pan and set aside.
Roll out pizza dough. Place on a cornmeal or parchment paper lined pizza peel.
Brush dough with garlic-lemon sauce from pan. Be generous. but you don't want your pizza to look like a lake.
Top with shrimp, mozzarella cheese, Parmesan cheese, and sprinkle with Italian seasoning.
Slide pizza onto preheated baking stone and bake for 8 to 10 minutes, until cheese is bubbly.
Serve with red hot pepper flakes.
For a lighter, airier pizza crust you must try this Italian Pizza Dough recipe! No bread machine is required, it is made with a mixer and rises in a bowl.
Store leftover pizza in an airtight container in the refrigerator for one to two days.
To reheat pizza - place pizza in an air fryer set to 280 degrees and heat for 5 minutes. Preheat traditional oven to 250 - 300 degrees and place the pizza on a cookie sheet for approximately 5 minutes.
All ovens bake differently, cooking times are approximate.