Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • ¾ teaspoon salt
  • 1 tablespoon olive oil
  • ¾ cup warm water
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1 cup cherry tomatoes, halved
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh basil leaves, chopped
  • Zest of 1 lemon
  • Salt and black pepper, to taste

Instructions:

  1. In a mixing bowl, combine flour, yeast, and salt. Add olive oil and warm water; mix until a dough forms.
  2. Knead the dough on a floured surface for 5-7 minutes until smooth. Place in an oiled bowl, cover, and let chill for 30 minutes.
  3. In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 1 minute).
  4. Add shrimp, oregano, and red pepper flakes; cook until shrimp are pink and opaque (about 3-4 minutes). Stir in cherry tomatoes, feta, basil, lemon zest, salt, and pepper. Remove from heat.
  5. Preheat oven to 475°F. Roll out the dough on a floured surface to desired thickness. Place the rolled dough on a parchment-lined baking tray.
  6. Evenly spread the shrimp filling over the dough, leaving a small border. Bake for 12-15 minutes until the crust is golden and crisp.
  7. Remove from oven and let cool slightly before slicing. Slice and enjoy your pizzetta warm, garnished with additional basil if desired.