Shrimp Scampi Pizza: Garlic Butter Shrimp Pizza

Make a restaurant-quality pie at home in under 30 minutes with a crisp, never-soggy crust and a bold garlic-butter scampi sauce that doubles as the pizza base.

The method is simple. Preheat to 450°F and bake 14–16 minutes on a stone or a preheated sheet pan. Use freshly shredded mozzarella and grated Parmesan, and cook the shrimp just until pink before the final oven finish.

Fresh ingredients and quick heat deliver bright citrus notes and rich savory depth. A splash of white wine or seafood stock and a pinch of lemon zest lift the sauce without masking delicate seafood taste.

Tools matter: a hot stone or steel, a peel, and parchment help you get blistered edges and an airy crumb. Store leftovers 1–2 days and reheat gently for best texture.

Key Takeaways

• You can pull off pizzeria results at home with minimal fuss.
• Quick bake times and high heat keep the crust crisp and light.
• The scampi-style sauce serves as both sauce and seasoning.
• Fresh cheese and just-cooked shrimp preserve texture and flavor.
• Simple tools and a clear process make this an easy weeknight winner.

Meet your new weeknight favorite: a bright, buttery Shrimp Scampi pizza you can bake at home

This recipe gives you a bright, buttery weeknight pizza that bakes fast in your oven and wakes up dinner. Preheat a stone at 500°F for one hour for a thin, crispy base, or use a preheated sheet pan at 450°F and plan 14–16 minutes.

Make the pan sauce quickly: sauté minced garlic and lemon zest in butter and olive oil, deglaze with white wine and lemon juice, then cook the shrimp only until pink so they stay tender.

Brush that scampi-style sauce over shaped dough, top with shredded mozzarella and grated Parmesan, and bake until cheese bubbles and edges brown. Leftovers keep for 1–2 days and reheat at 250–300°F or in an air fryer at 280°F for about 5 minutes.

• You’ll spend more time enjoying and less time cooking thanks to a fast pan sauce and short bake minutes.
• Simple tools and smart heat give consistent browning, great melt, and a lively lemon-forward flavor.

Why you’ll love this recipe

A few smart moves deliver restaurant-style results without fuss.

Crispy, never-soggy crust with pizzeria flavor at home

A hot stone and short bake time turn ordinary dough into a crisp, pizzeria-style crust. Preheat a stone at 500°F for an hour or heat a steel to 550°F so your base blisters and stays sturdy under toppings.

Garlic-butter scampi sauce that doubles as the pizza sauce

The pan sauce builds quickly from butter, olive oil, minced garlic, lemon juice, and optional white wine. Brush it on the dough to season every bite and help the cheese and shrimp stick.

On the table fast: ready in minutes in a hot oven

Bake 6–10 minutes depending on your setup. A brief pan-cook keeps shrimp juicy; the oven finishes them to tender perfection. The result is bright lemon lift and balanced flavor in every slice.

• You get pizzeria-level crust that holds saucy toppings.
• Fast baking preserves texture and shortens overall time.
• Use a reliable dough method like this perfect dough for best results.

Shrimp Scampi Pizza: Garlic Butter Shrimp Pizza ingredients

Gathering the right ingredients makes assembling this pie fast and foolproof. Lay out dough, fats, citrus, cheese, and seafood so each step feels simple and fast.

Dough options

Choose your dough path: make a simple dough with 2 ¼ cups flour, instant yeast, a pinch of sugar, salt, warm water, and 1–2 tablespoons olive oil. Or pick reliable store-bought dough or a tangy sourdough base. Each gives a slightly different chew and flavor.

Garlic-butter scampi sauce

Build a quick pan sauce with 2 tablespoons butter and 2 tablespoons olive oil, 4 minced cloves of garlic, and 2 tablespoons lemon juice. Add a splash of white wine or seafood stock if you like. A teaspoon of lemon zest brightens the whole mix.

Toppings & garnish

Use 1 pound peeled, deveined shrimp for even cooking. Top with 1½ cups freshly shredded mozzarella cheese and ½ cup grated Parmesan. Finish with chopped parsley and a pinch of red pepper flakes for color and heat.

• Keep measurements simple: tablespoons for fats, a cup or two for cheese, and clear shrimp weight for easy scaling.
• Fresh cheese melts better; fresh lemon and olive oil lift flavors at the end.

Step-by-step: how to make it in your home oven

Start by preheating your oven and stone so the base crisps quickly. Aim for 450–550 degrees depending on your setup: 500°F on a stone for an hour gives great blistering, or heat a steel to 550°F for a faster, high-heat finish.

Prepare the dough while it warms. Mix or take your store-bought ball from the fridge and bring it to room temperature so it stretches without snapping back. Shape a thin crust on a floured peel or parchment.

On the stovetop, melt butter with oil over medium-low and gently sauté minced garlic until fragrant. Stir in lemon juice and a splash of wine or stock to make a bright pan sauce.

Cook the shrimp 1–2 minutes per side in the pan—just until pink—then remove so they don’t overcook in the oven.

1. Brush the shaped dough with the scampi-style sauce.
2. Top with shredded mozzarella cheese and grated parmesan for even melt.
3. Arrange cooked shrimp evenly so each slice gets seafood and cheese.

Slide the pie onto your hot pizza stone and bake minutes until cheese bubbles and edges brown. Watch the heat so the bottom crisps while the top melts; move racks if needed to balance browning.

Finish with chopped parsley and a pinch of red pepper to brighten the rich topping. Slice and serve immediately for the best texture and flavor.

Pro tips for perfect shrimp, cheese pull, and crust

A handful of pro moves helps you get tender seafood, an impressive cheese pull, and a blistered base every time.

Doneness cues for seafood

Watch color and shape. Pull pan-cooked shrimp when they turn light pink and show a slight curl.

Use an instant-read thermometer to confirm 145°F if you want precision. Keep pan time short so they stay juicy after the final oven finish.

High-heat baking for oven spring

Preheat a stone to 500°F or heat a steel to 550°F for maximum oven spring and a blistered crust.

Let the surface reach full heat before sliding the pie on. If your oven runs hot, lower the rack or shorten bake time by a minute to protect delicate seafood.

Cheese and finishing technique

Shred your own mozzarella for a cleaner melt and a better cheese pull. Balance with grated Parmesan for savory depth.

Don’t overload toppings. An even layer lets the crust crisp and prevents sogginess. After baking, finish with a pinch of pepper and a light dusting of Parmesan.

Smart swaps and variations to try

Simple substitutions let you keep the bright, savory profile even without wine. Use seafood stock or skip alcohol entirely and lean on lemon for that citrus lift.

Change the base to suit the meal. Try a sourdough dough for tang and airy lift, or keep a store-bought ball for fast weeknight pies.

For the sauce, whisk in a touch more oil for a lighter finish, or add a little extra butter for richness. Brush generously but avoid pooling so the crust stays crisp.

Season and finish smartly. Add Italian seasoning while assembling, and adjust heat with red pepper flakes or pepper flakes to suit your crowd.

• Use smaller shrimp for even coverage or larger ones for a showpiece.
• Garnish with plenty of parsley, or swap basil for a softer note.
• Finish with a pinch of lemon zest after baking to boost aroma without wetting the crust.
• Scale the approach to make multiple pizzas when entertaining and mix toppings for variety.

Tools that make pizza night easier

Equip your kitchen with a few key tools and your weeknight pie will look and bake like it came from a pro oven.

Choose the right surface first. A baking steel preheated to 550°F replicates brick-oven intensity and bakes in about 6 minutes. A preheated stone at 500°F gives even browning and needs 8–10 minutes.

Stone vs. steel: which to choose and why heat matters

Pick a baking steel for maximum heat retention and the fastest bake. Pick a pizza stone for reliable, even browning and a gentler finish.

Preheating is non-negotiable. Heat is the secret to crisp bottoms and leopardy spots. An infrared thermometer helps you verify surface temp before you launch.

Peels, sheets, and graters for simple prep

Use a pizza peel for smooth transfers and parchment sheets to slide pies safely. A preheated sheet pan at 450°F makes a fine substitute if you don’t own a stone.

• Microplane for ultra-fine parmesan and lemon zest.
• Box grater for neat mozzarella shreds that melt and stretch.
• Keep a bench scraper, a small cup of flour, and tongs handy to prevent sticking and aid quick adjustments.
• Organize tools before preheating so your launch is fast and clean.

Storing leftovers and reheating for best flavor

Cooling and gentle reheating keep that fresh-baked appeal. Cool slices completely, then seal them in an airtight container and refrigerate for one to two days. This short rest time keeps toppings stable and slows moisture buildup.

Reheat low and slow. For a crisp crust, place slices on a cookie sheet and warm in a 250–300 degrees oven for about 5 minutes. All ovens vary, so watch closely and adjust minutes as needed to reach melty cheese and a re-crisped bottom.

An air fryer is the fastest option. Heat to 280°F and warm slices for about five minutes for a quick, crispy result that mimics fresh-out-of-the-oven texture.

• Bring slices slightly to room temp before reheating to cut time and promote even heat.
• Avoid microwaving; it softens the crust and dulls garlic and lemon notes.
• If you see moisture, use a wire rack on your sheet to keep the bottom crisp.
• After reheating, add a pinch of red pepper to refresh aroma and finish.
• Enjoy at home with a simple salad to make the second meal feel deliberate and fresh.

Conclusion

This final note gives you simple cues to nail the bake and flavor every time. Follow the preheat routine—stone or steel at top heat—so you hit fast bake minutes and a crisp, golden edge.

Keep the sauce focused: olive oil, a touch of butter, minced garlic, lemon juice, and an optional splash of white wine let the seafood shine. Cook shrimp just until pink, then finish in the oven with freshly shredded mozzarella and a dusting of Parmesan.

Finish each pie with chopped parsley and a light sprinkle of red pepper or pepper flakes. Store leftovers 1–2 days and reheat low or in an air fryer for best texture. Save this recipe and scale ingredients when you make multiple pizzas for guests.