Summer Time Shrimp Pizza

4 people
Prep Time:
00h 30
Cook Time:
00h 08

Fresh shrimp joins corn and seasonal veggies for a delicious celebration of summer. Serve four hungry eaters in under forty minutes!

You can view this recipe on Ree Drummond's website - The Pioneer Woman

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Ingredients and Method


  • 4 teaspoons olive oil, divided
  • 1 small zucchini cut into half circles
  • 2 ears corn, cooked
  • 1/2 pound shrimp, peeled and deveined, cut in half lengethwise
  • 1 batch pre-made or homemade pizza dough
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup grated parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • 5 leaves basil, thinly sliced
  • 2 tablespoons minced flat-lead parsley


  1. Preheat oven to 500ºF. If using a pizza stone, put it in the oven to preheat. Otherwise, use a baking sheet coated with cooking spray.
  2. Heat ½ teaspoon olive oil in a medium nonstick skillet set over medium heat. Add zucchini and cook for 2 minutes. Transfer to a plate.
  3. Increase heat to medium-high and add ½ teaspoon olive oil to the skillet. Add shrimp and cook for 1 minute, turning halfway through. Transfer to a plate.
  4. Cut corn kernels off the cobs. Discard the cobs.
  5. Dust counter with flour and roll out pizza dough. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.
  6. Brush dough with 1 tablespoon olive oil and sprinkle with salt, pepper and Parmesan cheese. Top pizza dough with zucchini, shrimp, corn and mozzarella cheese.
  7. Bake until the cheese is bubbling and the crust is starting to brown, 7–8 minutes. Let pizza rest for 5 minutes, then cut into 8 slices. Sprinkle the basil and parsley over top. Serve.