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Week of 5/12/25

Shrimp and Bacon Pizza
with roasted asparagus

Active: 25 Total: 65
Original GF Paleo Vegetarian
Shrimp and Bacon Pizza

Homemade pizzas are fun to make and easier than you think. When it comes to toppings, the sky's the limit! This shrimp and bacon version feels like something we'd order at an upscale pizzeria. It's both flavorful and impressive and (we think) worth staying home for!

Tags
Air-Fryer Friendly
Proteins
Cheese, Shellfish, Pork, non-ground
Cuisines
American
Save recipe
15

Ingredients

Metric
Servings:
4
Shrimp and Bacon Pizza:
  • Pizza dough - 1 lb (use your favorite homemade or store-bought)
  • Flour, all-purpose - 2 Tbsp
  • Shrimp, peeled and deveined - 8 oz , roughly chopped
  • Cheese, pepper jack - 6 oz , shredded (sub regular monterey jack or mozzarella)
  • Garlic - 1 clove , minced
  • Green onions, green parts only - 3 stalks , sliced diagonally into thin, 1" / 2.5 cm long pieces
  • Bacon - 6 slices , chopped
  • Salt - 1/2 tsp
  • Oregano, dried - 1/4 tsp + 1 tsp
  • Basil, dried - 1/4 tsp + 1 tsp
  • Paprika, smoked - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Oil, olive - 2 Tbsp
Roasted Asparagus:
  • Asparagus - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp

Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of the fridge before rolling out. (This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.)

  2. Shrimp - Thaw if frozen. (Can be done 1 day ahead)

  3. Cheese / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Asparagus / Green onions / Bacon - Prep as directed and store separately. (Can be done up to 3 days ahead)

  5. Season shrimp - Pat shrimp dry and roughly chop. Toss shrimp with salt, first portion of oregano, first portion of basil, smoked paprika, and pepper.

  6. Make seasoned olive oil - In a small bowl, combine garlic, second portion of oregano, second portion of basil, and olive oil.

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Make

  1. Heat oven to 425F / 218C degrees and set out two baking sheets. Position the upper oven rack so it's at the very top. (This is tip #2 - heat rises, so for the most golden crust, use the top rack.)

  2. Place a nonstick skillet over medium heat and add bacon. Cook bacon, stirring occasionally, until lightly browned but not crisp (it will finish cooking in the oven). Transfer to a paper towel-lined plate and set aside.

  3. Brush one baking sheet lightly with some cooking oil. Stretch or roll out pizza dough to cover the baking sheet (it should be pretty easy to do if you let the dough rest). Brush the border with a bit of olive oil and then bake on the top rack for 3-4 minutes without toppings. (This is tip #3 - this solo time in the oven allows dough to crisp up; if you put toppings on it now, your crust may get soggy.)

  4. While the crust pre-bakes, toss asparagus with cooking oil and some salt and pepper and spread out in an even layer on the second baking sheet.

  5. Remove crust from the oven and brush crust all over with seasoned olive oil. Spread cheese evenly over the crust, then top with green onions, shrimp, and bacon.

  6. Return pizza to the top oven rack and place asparagus on the bottom rack.

  7. Bake pizza until crust is golden, shrimp is cooked through, and cheese is melted and bubbly, ~10 minutes. (Asparagus should be tender and browning in spots.)

  8. Remove both trays from the oven. Allow pizza to cool for ~1 minute before slicing. Toss asparagus with lemon juice.

  9. Serve pizza slices with roasted asparagus on the side. Enjoy!

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