Shrimp Pesto Pizzettes
If you’re looking for a simple and delicious bite size appetizer to serve at your next cocktail party, luncheon, or game day – then you must try these little bites of heaven. Shrimp Pizzettes with olive oil, mozzarella, pesto, and red pepper flakes, are simple to make and pack a lot of flavor into each little bite. Enjoy!
How To Make It
- Preheat oven to 400° degrees F. Line two baking sheets with parchment paper or foil; set aside.
Combine olive oil, grated garlic, and red pepper flakes into a small mason jar and shake until well combined; set aside. - Lightly sprinkle all purpose flour on a solid surface and roll out pizza dough to about a 1/4-inch thick. Using a 2 1/2-inch diameter round cookie cutter, cut approximately 24 dough rounds. Place dough rounds on cookie sheets, and brush with olive oil mixture (see tip below).
- To assemble, sprinkle each round with a tiny bit of mozzarella cheese, add one butterflied shrimp, lightly brush shrimp with olive oil mixture, sprinkle a bit more cheese on top of the shrimp, and finish with a small dab of pesto; dividing all equally.
- Bake pizzettes until golden brown, about 10-15 minutes.
- Arrange on a serving platter. Enjoy!

Shrimp Pizzettes With Olive Oil And Pesto
Ingredients
- ¼ cup extra virgin olive oil
- 1 large garlic clove , finely grated
- ½ teaspoon crushed red pepper , (optional)
- 2 cups shredded mozzarella cheese
- 1 lb extra large shrimp , (cooked, peeled, deveined, tail off, and butterflied) if frozen - thaw and pat dry
- ¼ cup prepared pesto , (add more if desired)
- 1 16 oz (1lb) ball of prepared pizza dough
Instructions
-
Preheat oven to 400° degrees F. Line two baking sheets with parchment paper or foil; set aside.
-
Combine olive oil, grated garlic, and red pepper flakes into a small mason jar and shake until well combined; set aside.
-
Lightly sprinkle all purpose flour on a solid surface and roll out pizza dough to about a 1/4-inch thick. Using a 2 1/2-inch diameter round cookie cutter, cut approximately 24 dough rounds. Place dough rounds on cookie sheets, and brush with olive oil mixture (see tip below).
-
To assemble, sprinkle each round with a tiny bit of mozzarella cheese, add one butterflied shrimp, lightly brush shrimp with olive oil mixture, sprinkle a bit more cheese on top of the shrimp, and finish with a small dab of pesto; dividing all equally.
-
Bake pizzettes until golden brown, about 10-15 minutes. Arrange on a serving platter and enjoy.
Recipe Notes
Tip: Pre-bake dough rounds for 3-5 minutes for a more crisp crust, then proceed with assembling the toppings.