Spanish Gambas and Garlic Pizza

Name: Spanish Gambas and Garlic Pizza
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 lb (450 g) store-bought pizza dough (thawed if frozen) or prepared fresh dough, at room temperature; 8 oz (225 g) large shrimp (16–20 count), peeled, deveined, thawed if frozen, patted dry; 8 cloves (40 g) garlic cloves, 6 cloves minced, 2 cloves left whole; ⅓ cup (80 ml) extra-virgin olive oil; 1 tsp (3 g) smoked paprika (pimentón de la Vera); 5 oz (140 g) fresh mozzarella cheese, torn into small pieces; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); 2 cups (50 g) fresh arugula, loosely packed (optional); ½ whole (1 whole) fresh lemon, halved (optional)

From the MyKitchenBank Kitchen

A rustic Spanish-style pizza with succulent garlic butter shrimp, roasted garlic cloves, smoked paprika, and a crispy wood-fired crust. Fresh arugula and a squeeze of lemon finish this elegant yet simple dish.

Prep: 25 min
Cook: 18 min
Wait: 1 hr 15 min
Total: 1 hr 58 min
Makes: 1 large pizza (2 generous servings)

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Ingredients

2 servings

1 lb (450 g) store-bought pizza dough (thawed if frozen) or prepared fresh dough, at room temperature
8 oz (225 g) large shrimp (16–20 count), peeled, deveined, thawed if frozen, patted dry
8 cloves (40 g) garlic cloves, 6 cloves minced, 2 cloves left whole
⅓ cup (80 ml) extra-virgin olive oil
1 tsp (3 g) smoked paprika (pimentón de la Vera)
5 oz (140 g) fresh mozzarella cheese, torn into small pieces
to taste sea salt
to taste freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional)
2 cups (50 g) fresh arugula, loosely packed (optional)
½ whole (1 whole) fresh lemon, halved (optional)

Equipment (8)

14-inch (35 cm) pizza pan or baking sheet
Small saucepan
Large bowl
Cutting board
Chef's knife
Measuring spoons
Measuring cups
Pizza stone (optional but recommended)

Steps

Before you start

Remove shrimp from freezer 30 minutes before cooking so they thaw completely
Preheat oven to 475°F (245°C) for at least 15 minutes
Have all ingredients prepped and ready before assembling the pizza
If using a pizza stone, place it in the oven during preheating

1
Prepare the garlic oil
- Pour 1/4 cup (60 ml) of olive oil into a small saucepan and place over medium heat.
- Add the 2 whole garlic cloves and the minced garlic.
- Cook gently for 2–3 minutes, stirring occasionally, until fragrant and the oil turns golden.
- Do not let the garlic brown or it will become bitter.
- Pour the garlic-infused oil into a small bowl and set aside.
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Ready when: Oil is golden and fragrant, garlic is pale but not colored
Tip: Keep the heat low; high heat will scorch the garlic and make the oil bitter.
2
Prepare shrimp with paprika
- Pat the shrimp dry with paper towels.
- In a small bowl, combine the shrimp with 1 tablespoon (15 ml) of the garlic-infused oil, 1/2 teaspoon smoked paprika, a pinch of salt, pepper, and red pepper flakes if using.
- Toss gently to coat.
- Set aside at room temperature.
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Ready when: Shrimp are evenly coated with oil and spices
Tip: Drying the shrimp ensures they sear properly on the pizza and don't release excess moisture that would make it soggy.
3
Shape the dough
- Place the room-temperature pizza dough on a lightly oiled 14-inch (35 cm) pizza pan or baking sheet.
- Using your fingertips, gently stretch and press the dough to fit the pan, creating a slight rim around the edge for a crust.
- If the dough springs back, let it rest for 5 minutes and try again.
- Dock the bottom with your fingers in several places to prevent large air bubbles.
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Ready when: Dough evenly covers the pan with a 1/2-inch (1 cm) rim and is docked
Tip: Don't punch the dough roughly; use gentle pressure to avoid deflating it and creating a dense crust.
4
Brush dough and first rise
- Lightly brush the shaped dough with 1 tablespoon (15 ml) of the remaining garlic-infused oil, reserving the rest for finishing.
- Let the dough proof in a warm spot for 20–25 minutes until slightly puffed and puffy (not quite doubled).
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Ready when: Dough is visibly puffed and springs back slowly when gently pressed
Tip: Don't over-proof the dough or it will collapse in the oven; it should only be slightly puffy at this stage.
5
Preheat oven and assembleOven 475°F / 245°C
- Preheat your oven to 475°F (245°C) for at least 15 minutes.
- If using a pizza stone, place it in the oven now.
- After the dough has proofed, scatter the torn mozzarella pieces evenly over the surface, leaving a 1/2-inch (1 cm) border for the crust.
- Brush the crust border with the remaining garlic-infused oil.
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Ready when: Oven has reached 475°F (245°C); pizza stone is hot
Tip: A preheated pizza stone creates a crispier bottom crust by immediately searing the dough as the pizza slides on.
6
Add shrimp and paprika
- Distribute the paprika-coated shrimp evenly over the mozzarella, arranging them in a single layer.
- Sprinkle the remaining 1/2 teaspoon smoked paprika over the top of the pizza.
- Season lightly with additional salt and black pepper.
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Ready when: Shrimp are evenly distributed and paprika is sprinkled across the surface
Tip: Don't overlap the shrimp; arrange them in a single layer so they cook evenly and don't steam.
7
Bake the pizzaOven 475°F / 245°C
- Carefully transfer the pizza to the preheated oven (use the pizza stone if available, or place the pan directly on the oven rack).
- Bake at 475°F (245°C) for 12–15 minutes until the crust is golden brown, the mozzarella is bubbly and lightly browned, and the shrimp are opaque and cooked through (they should be bright pink or white and firm to the touch).
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Ready when: Crust is golden brown, mozzarella bubbles and browns slightly, shrimp are opaque and pink
Tip: Check the pizza at 12 minutes; oven temperatures vary, so the time may be closer to 12–13 minutes in a very hot oven.
8
Cool and finish
- Remove the pizza from the oven and place it on a cutting board or cooling rack for 2–3 minutes to set.
- If using fresh arugula, toss it with a pinch of salt and pepper, and a light drizzle of the remaining garlic-infused oil (about 1 teaspoon).
- Scatter the arugula over the hot pizza, then squeeze fresh lemon juice over the top and serve immediately.
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Ready when: Cheese is set and no longer flowing, crust is firm enough to slice
Tip: Add the arugula after baking so it stays fresh and slightly peppery; hot pizza would wilt it completely.

Good to know

Tips

Use a pizza stone for a crispier, more evenly baked crust. Place it on the lowest oven rack during preheating, and slide the pizza onto it using a pizza peel or thin baking sheet.
Don't skip patting the shrimp dry; excess moisture is the enemy of a crispy crust. Pat them with paper towels until completely dry before coating with oil and spices.
Infused oil is the soul of this pizza. Gentle, slow infusion (not burning the garlic) creates a fragrant base that elevates the entire dish. Taste it as you cook to ensure it's flavorful but not bitter.
If your oven tends to brown the bottom too quickly, place the pizza on the middle rack instead of a stone, or lower the temperature to 450°F (230°C) and add 2–3 minutes to the bake time.

Make ahead

You can prepare the garlic-infused oil up to 2 days ahead and store it in an airtight container in the refrigerator. The shrimp can be marinated in the spiced oil for up to 4 hours in the fridge. Shape the dough and refrigerate it overnight if you prefer a slower fermentation for more flavor; bake directly from the fridge, adding 2–3 extra minutes to the baking time.

Storage & reheating

Store leftover pizza covered at room temperature for up to 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat slices in a 375°F (190°C) oven for 5–6 minutes until the crust is crisp and toppings are warmed through. Do not microwave, as the crust will become chewy. Freeze unbaked assembled pizza (after step 6, before baking) on a baking sheet for up to 2 months; bake directly from frozen, adding 4–5 minutes to the baking time.

Substitutions

large shrimp (16–20 count) → Scallops (sea scallops halved, or bay scallops whole) or white fish such as cod or halibut cut into bite-size pieces. These cook at similar speeds and have a sweet, delicate flavor that pairs beautifully with garlic and paprika. Adjust cooking time to 10–12 minutes if using fish, as it cooks faster than shrimp.
fresh mozzarella cheese → Burrata, feta, or a mix of Gruyère and Parmesan. Fresh burrata will provide a creamy center, while feta adds tanginess. Gruyère and Parmesan give a nuttier, more robust flavor typical of Spanish pizza. Use 4 oz (115 g) if substituting with harder cheeses.
smoked paprika (pimentón de la Vera) → Sweet paprika or hot paprika (adjust to taste), or Spanish hot pepper paste (pimentón picante). Sweet paprika is milder, while hot paprika brings more heat. Adjust the amount to your preference; start with 1/2 teaspoon and taste.
fresh arugula → Fresh spinach, watercress, or Italian parsley. These greens add freshness without the peppery bite of arugula. Spinach and watercress are more delicate and should be added after baking like the arugula; parsley can handle a bit more heat.