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Shrimp and Charred Scallion Pizza with Shiso Leaf Pesto

Shrimp and Charred Scallion Pizza with Shiso Leaf Pesto

If you're tired of basic pepperoni and cheese, give this creative pie a try. 

This shiso pesto here balances well with the richness of the ricotta and mozzarella on the pizza. Red and green shiso leaves work equally well for this recipe; green will result in a sweeter pesto, while red will have more of an astringent bite.

Shrimp and Charred Scallion Pizza with Shiso Leaf Pesto

Yields | one 12-inch pizza |

Serves | 4 |


  • 2 cups shiso leaves, packed, roughly chopped
  • ½ cup cashews, lightly toasted
  • 2 to 3 garlic cloves
  • juice of 1 medium lemon
  • 2 to 3 tsp sambal oelek
  • ²⁄₃ to ¾ cup olive oil
  • ½ tsp kosher salt, plus more to taste


  • 1 batch fresh pizza dough
  • 8 to 10 scallions, trimmed at both ends, sliced in half lengthwise
  • 8 to 9 oz, 16-20 size raw shrimp, cleaned, shells removed
  • 2 Tbsp olive oil, divided, plus more to drizzle
  • 4 oz whole milk ricotta, whisked with 1 Tbsp milk to loosen
  • 1⁄₃ cup shiso pesto, recipe follows
  • 4 oz fresh mozzarella, torn into bite-size pieces
  • kosher salt and fresh ground black pepper, to taste

| Preparation | Add shiso leaves, cashews, garlic, lemon juice and sambal oelek to the bowl of a food processor; pulse in short bursts until broken down. Turn motor on, and slowly stream in 2/3 cup olive oil; add more as needed until desired consistency is reached. Season to taste, and set aside.

Place a pizza stone in oven, and preheat to 500˚F. Line a rimless sheet pan with parchment; stretch out dough on prepared pan to make a 12-inch pizza. While dough is resting, heat a large cast iron or heavy-bottomed skillet over medium-high heat; add 1 tablespoon olive oil. Add scallions to pan, and let cook for 2 minutes to char; stir to flip, and cook 1 minute more; transfer to plate. Add 1 tablespoon olive oil to pan; once heated, add shrimp to pan, season with salt and pepper and sauté until cooked through, 4 minutes.

Spread ricotta mixture evenly over pizza crust; dollop pesto on top, spreading lightly. Layer shrimp and scallions; scatter torn mozzarella on top. Drizzle with olive oil, and season again with salt and pepper to taste. Carefully slide pizza with parchment on top of hot pizza stone; bake for 10 minutes, sliding parchment paper out from under crust halfway through baking.

| To Serve | Slide pizza out of oven onto cutting board; let cool just slightly, then use a chef’s knife to slice into pieces.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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