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Shrimp Pizza with Pineapple and Spinach

Recipe and photography provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com. 

I’ve been making pizza on Friday nights for as long as I can remember. It started out as a way to save money and ended up just being a tastier and healthier alternative to take out. Plus, it’s so nice to be able to tailor your pizza just the way you like it.

Shrimp Pizza with Pineapple and Spinach

It’s that easy: I like to think of pizza recipes as suggestions and encourage you to free-style your own pies with an eye to your family’s preferences. Try making this pizza with whole wheat pizza dough and add some grated carrot. It adds a bit more nutrition and no one will be the wiser.

Shrimp pizza
Shrimp Pizza with Pineapple and Spinach
Cook time:
15min
Prep time:
10min
Total time:
25min

Servings:
2 16-Inch Pizzas

Ingredients

  • 1 large shallot
  • 1 pint grape tomatoes, halved
  • 2 1 lb. bags frozen pizza dough, thawed and out of the refrigerator for about 10 minutes
  • 2 Tbsp. olive oil
  • Salt and freshly ground black pepper
  • 4 handfuls of baby spinach
  • 2/3 cup pineapple tidbits, drained
  • 1 lb. frozen Heinen’s Cooked Shrimp 26-30 count, thawed and patted dry
  • 10 oz. Swiss cheese, grated

Instructions

  1. If you have a pizza stone, place it on the bottom rack and preheat oven to 450°F. If you don’t have a stone, invert a sheet pan on the bottom rack and bake the pizza directly on it. This technique will result in a crispier, thinner crust.
  2. On a large cutting board, mince the shallot and halve the tomatoes.
  3. Cover a pizza peel or rimless cookie sheet with a large sheet of parchment paper.
  4. Pat and stretch out the dough into a 16-inch circle and place it on the sheet of parchment. Drizzle the dough with the oil, rub the shallot over the top with your fingers and sprinkle with salt and a few grinds of pepper. Layer with the spinach, tomatoes, pineapple and shrimp and top with the cheese. Finish with a sprinkle of salt and pepper.
  5. Slide the pizza, still on the parchment, onto the heated pizza stone or inverted sheet pan in the preheated oven and bake for 12-15 minutes or until the bottom is crispy and cheese has browned slightly. If you want to bake the pizza on a cold sheet pan and pop it in the oven, it will be a little more puffy and bready and may take an extra minute or two to bake, but will still be great.
  6. Slide the peel under the pizza to remove it from the oven and cool for about 5 minutes before cutting into wedges. Serve hot.

Extra Hungry Kids? Add some diced ham or Canadian bacon to the top before baking and this pizza becomes a classic.

In the glass: Txakolina (chock-oh-lee-nah) or Txakoli (chock-oh-lee) is a spritzy, zippy, light-bodied white or rosé from Basque country in Spain and well worth the search. Lightly fizzy, Txakolina pairs beautifully with seafood, cheese and this pizza, of course.

Shrimp Pizza with Pineapple and Spinach

By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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