Avocado and shrimp pizza

Avocado and shrimp pizza

Based on 7 ratings
Lucy Reim

Lucy Reim

Community member

Difficulty

Easy 👌

Preparation

15 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
400 g
pizza dough
160 g
pizza sauce
140 g
Gouda cheese (grated)
1
avocado
16
shrimp
12
jarred sun-dried tomatoes
20 g
basil
20 g
oregano
flour for dusting
MetricImperial

Utensils

baking sheet, oven, parchment paper, rolling pin, cutting board, knife

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How-To Videos

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Homemade tomato sauce

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Homemade pizza dough

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How to prepare shrimp

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How to grate cheese

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How to chop herbs

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How to pit and cut an avocado

Nutrition per serving

Cal1042
Fat50 g
Protein48 g
Carb95 g
  • Step 1/6

    • 400 g pizza dough
    • flour for dusting
    • baking sheet
    • oven
    • parchment paper
    • rolling pin

    Pre-heat oven to 250°C/480°F (with baking sheet inside). Roll out pizza dough on a floured surface until desired size is reached. The rim should be a bit ticker than the center (use fingers to shape if necessary). Transfer dough to parchment paper. Check if parchment paper is heat-resistant for temperature of 250°C/480°F. If not, use stronger parchment paper or baking foil instead.

  • Step 2/6

    Cover dough with cold pizza sauce, leaving a 2-cm/0.8-in. thick crust. Make sure you don’t apply too much sauce or leave gaps. Use more or less sauce if required.
    • 160 g pizza sauce

    Cover dough with cold pizza sauce, leaving a 2-cm/0.8-in. thick crust. Make sure you don’t apply too much sauce or leave gaps. Use more or less sauce if required.

  • Step 3/6

    Now, add the cheese. Yes, correct! First the sauce, then the cheese, and the toppings last! Otherwise your creative toppings won’t be visible once baked, and you’ll end up with a cheesy mess. Use any cheese you like, and remember—less is more!
    • 140 g Gouda cheese (grated)

    Now, add the cheese. Yes, correct! First the sauce, then the cheese, and the toppings last! Otherwise your creative toppings won’t be visible once baked, and you’ll end up with a cheesy mess. Use any cheese you like, and remember—less is more!

  • Step 4/6

    Next, add the toppings. Either put everything on top randomly, or decorate your pizza creatively, as you know—you eat with your eyes first! I started with the avocado (sliced in advance), followed by shrimp (peeled and cleaned beforehand), and finished off with chopped sun-dried tomatoes in the gaps.
    • 1 avocado
    • 16 shrimp
    • 12 jarred sun-dried tomatoes
    • cutting board
    • knife

    Next, add the toppings. Either put everything on top randomly, or decorate your pizza creatively, as you know—you eat with your eyes first! I started with the avocado (sliced in advance), followed by shrimp (peeled and cleaned beforehand), and finished off with chopped sun-dried tomatoes in the gaps.

  • Step 5/6

    Before baking, put some fresh basil leaves on top. Now remove the hot baking sheet from the oven, then quickly place parchment paper with pizza on top. Put it back in the oven and bake at 250°C/480°F for approx. 10 min. Make sure you keep an eye on it, as the timing may vary according to your oven and the size of your pizza. Once your pizza has golden, crispy crust, you’ll know it’s ready.
    • 20 g basil

    Before baking, put some fresh basil leaves on top. Now remove the hot baking sheet from the oven, then quickly place parchment paper with pizza on top. Put it back in the oven and bake at 250°C/480°F for approx. 10 min. Make sure you keep an eye on it, as the timing may vary according to your oven and the size of your pizza. Once your pizza has golden, crispy crust, you’ll know it’s ready.

  • Step 6/6

    Add chopped oregano and decorate with fresh basil. Enjoy!
    • 20 g oregano

    Add chopped oregano and decorate with fresh basil. Enjoy!

  • Enjoy your meal!

    Avocado and shrimp pizza

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