Pineapple Shrimp Pizza
Pineapple Shrimp Pizza combines juicy shrimp, sweet pineapple, mozzarella, tomato sauce, red onion, cilantro, and chilli flakes on a crisp gluten-free crust.
Equipment
- Baking sheet or pizza stone
- Bowl, medium
- Knife
- Paper towels
- Rolling Pin
Ingredients
- For the Pizza Base
- 1 gluten-free pizza crust
- 1 tablespoon extra-virgin olive oil
- For the Toppings
- 150 g tomato sauce
- 200 g raw shrimp peeled and deveined
- 100 g pineapple chunks drained
- 100 g mozzarella cheese shredded
- 1/2 red onion thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh cilantro chopped
- 1/2 teaspoon chilli flakes
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Pizza Base
- Preheat the oven to 220°C (425°F).
- Place the pizza crust on a baking sheet or preheated pizza stone.
- Brush the crust evenly with 1 tablespoon extra-virgin olive oil.
- Spread the tomato sauce in a thin layer over the crust.
- Prepare the Toppings
- Pat the shrimp and pineapple dry with paper towels.
- Place the shrimp in a medium bowl.
- Add the remaining tablespoon extra-virgin olive oil.
- Season lightly with salt and black pepper.
- Toss until evenly coated.
- Assemble and Bake
- Arrange the shrimp, pineapple, and red onion evenly over the tomato sauce.
- Sprinkle the mozzarella over the toppings.
- Bake for 12 to 15 minutes, or until the crust is golden, the cheese has melted, and the shrimp are opaque and fully cooked.
- Remove the pizza from the oven.
- Scatter the cilantro and chilli flakes over the top.
- Cut into four equal portions.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve with a mango salad, citrus-dressed green salad, grilled vegetables, or fresh tropical fruit. Lime wedges can be served alongside the pizza for an extra burst of acidity.Recipe Notes
Pat the shrimp and pineapple thoroughly dry before adding them to the pizza. Excess moisture can soften the crust. Use raw peeled shrimp of a similar size so they cook evenly, and remove the pizza only when the shrimp are opaque and completely cooked.Variations
Add sliced bell pepper, jalapeño, mango, or spring onion. Replace the mozzarella with Monterey Jack for a stronger flavour. Cooked shrimp may be used, but add them during the final 5 minutes to prevent overcooking.Storage
Store leftover pizza in an airtight container in the refrigerator for up to one day. Reheat it in a hot oven or dry frying pan until the crust is crisp and the shrimp are thoroughly heated. Do not repeatedly reheat seafood.Wine Advice
A chilled Sauvignon Blanc complements the shrimp, pineapple, and cilantro. A dry Riesling or crisp light beer is also suitable.Nutrition values
Serving: 1 1/4 pizza | Calories: 350 kcal | Carbohydrates: 30 g | Protein: 24 g | Fat: 18 g | Saturated Fat: 7 g | Sodium: 700 mg | Sugar: 7 g