Picture this: golden, garlicky shrimp nestled on a crisp crust, mingling with wilted spinach and tangy feta cheese. That first bite where the briny sweetness of shrimp meets the creamy saltiness of feta? Pure magic. This isn’t just pizza—it’s a vacation to the Greek isles on a weeknight.
I still remember the first time I made this dish. It was one of those “what’s in the fridge?” moments that turned into a revelation. Now it’s my go-to when I want to impress without stress. The secret? Letting good ingredients shine without overcomplicating things.
Why This Recipe Works
- Weeknight Hero: Store-bought dough means you’re 20 minutes away from gourmet
- Flavor That Pops: Garlic oil infuses every bite, while lemon zest keeps it bright
- Crowd-Pleaser: Works equally well for date night or feeding hungry teenagers
The Story Behind the Sauce
Centuries ago, fishermen along the Amalfi Coast would top flatbreads with their daily catch. This recipe carries that tradition forward—Italian technique meets Greek flavors in perfect harmony.
Essential Ingredients & Tools
For the Garlic Oil (Your Flavor Foundation):
- 3 tablespoons extra virgin olive oil (or regular olive oil in a pinch)
- 4 garlic cloves, minced (or 1 teaspoon garlic powder if fresh isn’t available)
- 1 teaspoon dried oregano (or 1 tablespoon fresh if you have it)
- ½ teaspoon red pepper flakes (adjust to taste)
- Zest of ½ lemon (save the juice for the shrimp)
For the Star of the Show – The Shrimp:
- 1 pound large shrimp, peeled and deveined (21/25 count works beautifully, or use frozen thawed shrimp)
- 1 tablespoon olive oil
- 1 tablespoon butter (or additional olive oil for dairy-free)
- 1 teaspoon lemon juice (fresh squeezed, or bottled in a pinch)
- Salt and black pepper to taste
For the Pizza Canvas:
- 1 pound pizza dough (homemade if you’re ambitious, store-bought if you’re smart)
- 3 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 1 cup shredded mozzarella (low-moisture works best)
- ½ cup crumbled feta (or goat cheese for a creamier twist)
- Cornmeal for dusting (or semolina flour if you have it)
Tools You’ll Need
- Pizza stone or baking sheet (a cast iron skillet works too)
- Skillet (any heavy-bottomed pan will do)
- Mixing bowls (or just use your measuring cups)
- Rolling pin (or clean wine bottle in a pinch)
Feeds: 4 hungry humans | Prep Time: 20 minutes | Cook Time: 15 minutes
How to Make Garlic Shrimp Pizza with Spinach and Feta
- Awaken the Garlic Oil
Combine 3 tablespoons oil, 4 minced garlic cloves, 1 teaspoon oregano, ½ teaspoon pepper flakes, and zest of ½ lemon in a small bowl. Let it steep like fine tea—about 10 minutes should do it. The warmth of your kitchen will work its magic. Pro tip: If you’re impatient like me, gently warm the oil (think baby’s bath temperature) to speed things along without scorching the garlic.
- Dance with the Shrimp
Heat 1 tablespoon oil and 1 tablespoon butter in your skillet until the butter stops foaming—that’s your cue. Add 1 pound shrimp in a single layer (no overcrowding or they’ll steam instead of sear). Cook 2 minutes per side until they curl into perfect pink commas. Hit them with 1 teaspoon lemon juice at the end—it’s like applause for their performance.
- Tame the Spinach
In the same skillet (flavor layering!), toss 3 cups spinach just until it surrenders its crispness—about 90 seconds. Then wrestle it into a clean towel and squeeze like you’re wringing out a wet swimsuit. This step separates soggy pizza tragedies from crispy triumphs.
- Oven Prep & Dough Yoga
Crank your oven to 475°F. If using a pizza stone, let it preheat too—it needs to absorb that heat like a sunbather in July. Stretch 1 pound dough to about 12 inches (no need for perfection—rustic is charming). Dust your peel or baking sheet with cornmeal—it’s the ball bearings for your pizza.
- Build Your Flavor Temple
Paint the dough with garlic oil, leaving a small border for the crust. Start with 1 cup mozzarella (the melting maestro), then layer spinach, shrimp, and ½ cup feta. Imagine you’re distributing toppings like you’re dealing cards—evenly and with purpose.
- The Big Bake
Slide your creation into the oven. If using a stone, give it a confident jerk to transfer the pizza—hesitation leads to topping avalanches. Bake until the crust is golden and the cheese bubbles like a Mediterranean hot spring—12-15 minutes. Rotate halfway if your oven has a hot spot (we all have our quirks).
- The Torturous Wait
Let it rest 3 minutes before slicing. I know, I know—but this lets the cheese set so you don’t lose all your toppings on the first bite.
Pro Technique
Shrimp Secrets
Dry your shrimp thoroughly with paper towels before cooking—water is the enemy of browning. Get your skillet screaming hot, then give them space to breathe. They cook faster than you think—overcooked shrimp have the texture of pencil erasers.
Crust Commandments
If you’re serious about your crust game, invest in a pizza steel—it retains heat even better than stone. No fancy equipment? Preheat a heavy baking sheet upside down. And always, always use cornmeal—it’s like tiny flavor ball bearings that add crunch.
Chef’s Wisdom
Common Pitfalls
- The Topping Avalanche: I get it—you want ALL the flavors. But overloaded pizza bakes unevenly and the crust suffers. Think of toppings like accessories—a few well-chosen pieces make the outfit.
- Garlic Gone Wrong: Burnt garlic is bitter heartbreak. If infusing oil on the stove, keep the heat low and watch it like a hawk. Better yet, let time do the work with cold infusion.
Storage & Freshness Guide
- Storage Smarts: Leftovers? Wrap slices in foil and refrigerate up to 2 days. Reheat in a 350°F oven to revive the crispness—microwaving turns crusts into rubber.
- Food Safety Note: Shrimp pizza shouldn’t sit out more than 2 hours. When in doubt, throw it out—food poisoning isn’t part of the Mediterranean experience.
Nutrition Profile
This pizza strikes a beautiful balance—protein from the shrimp, healthy fats from olive oil and cheese, complex carbs in the crust. One serving packs about 520 calories with 32g protein.
Ingredient Variations and Their Impact
Scallop Swap
Replace shrimp with seared scallops for a sweeter profile. Add a splash of white wine to the pan for instant elegance.
Chicken Variation
Grilled chicken works beautifully—marinate it in some of that garlic oil first. Sun-dried tomatoes add wonderful depth.
Cheese Choices
Goat cheese makes a lovely tangy alternative to feta. Drizzle with honey after baking for sweet-savory nirvana.
Perfect Pairings
Complementary Dishes
- Greek Salad: The crisp cucumbers and tomatoes cut through the pizza’s richness.
- Roasted Asparagus: Its earthy flavor complements the garlic shrimp.
Drinks
- Sauvignon Blanc: Its citrus notes echo the lemon zest in the pizza.
- Sparkling Water with Lime: A refreshing palate cleanser between bites.
Something Sweet
- Lemon Sorbet: A light, citrusy finish that doesn’t overpower.
- Baklava: The honey and nuts mirror the Mediterranean theme.
FAQs
- Q: Frozen shrimp okay? A: Absolutely—just thaw completely and pat dry. No one likes a watery pizza.
- Q: Why is my crust soggy? A: Likely culprit is under-preheated oven or undrained spinach. Both are fixable next time!
- Q: Gluten-free options? A: Many great GF doughs available now. Brush with garlic oil before topping to prevent dryness.
Garlic Shrimp Pizza with Spinach and Feta: A Taste of the Mediterranean in Every Bite
Make this easy Garlic Shrimp Pizza with Spinach and Feta for a gourmet weeknight meal. Bold flavors, crispy crust, and ready in 35 minutes. Get the recipe now!
Ingredients
For the Garlic Oil:
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3 tablespoons extra virgin olive oil
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4 cloves garlic (minced)
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes
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Zest of ½ lemon
For the Shrimp:
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1 pound large shrimp (peeled and deveined)
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1 tablespoon olive oil
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1 tablespoon butter
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1 teaspoon lemon juice
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Salt and black pepper (to taste)
For the Pizza:
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1 pound pizza dough
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3 cups fresh spinach
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1 cup shredded mozzarella
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½ cup crumbled feta
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Cornmeal (for dusting)
Instructions
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Combine garlic oil ingredients and let steep 10 minutes.01
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Cook shrimp in oil and butter 2 minutes per side, finish with lemon juice.02
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Wilt spinach in same pan, then squeeze dry.03
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Preheat oven to 475°F with pizza stone if using.04
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Stretch dough to 12 inches on cornmeal-dusted surface.05
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Brush with garlic oil, layer mozzarella, spinach, shrimp, and feta.06
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Bake 12-15 minutes until golden.07
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Rest 3 minutes before slicing.08
