* 1 ball Best Pizza Dough (or Thin Crust Dough)
* 1/2 pound medium shrimp, deveined and peeled
* ¼ teaspoon plus ⅛ teaspoon kosher salt, divided
* 2 garlic cloves
* 2 tablespoons butter
* ½ cup whole milk ricotta cheese
* Fresh ground black pepper
* ½ cup shredded mozzarella cheese
* ¼ cup shredded Parmesan cheese
* Chopped parsley for garnish
Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough.
Place a pizza stone in the oven and preheat to 500 degrees.
Prepare the toppings: If frozen, thaw the shrimp in advance. Mince the garlic. Pat the shrimp dry. In a medium bowl, mix the shrimp with the minced garlic and ¼ teaspoon kosher salt. In a medium skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. When done, transfer the shrimp to a bowl.
In a small bowl, mix the ricotta with the ⅛ teaspoon kosher salt and fresh ground pepper.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread the seasoned ricotta onto the dough then ¼ cup of the mozzarella cheese. Add the shrimp, reserving the butter at the bottom of the bowl. Top with the remaining ¼ cup mozzarella cheese and Parmesan cheese. Add a sprinkle of the reserved butter (use about half).
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
Top with the chopped parsley. Slice into pieces and serve immediately (cutting it with a knife is easiest to cut through the shrimp).