Prawn and Pesto Pizza Recipe (King Taps Copycat)

Prawn and pesto pizza cut into eight pieces on a wooden board.

5 from 2 votes

Prawn and Pesto Pizza Recipe (King Taps Copycat)

Crispy pesto pizza topped with melty mozzarella, oven-crisped kale, and spiced garlic shrimp, finished with more basil pesto, juicy cherry tomatoes, and Parmesan.

Total Time30

Course: Lunch, Main Course, Pizza

Cuisine: American, Fusion

Servings: Slices

Calories: 331kcal

Author: Jessica

Ingredients

Seasoned Shrimp

1 lb Raw Shrimp 31-40 size, peeled and deveined
1 Tablespoon Avocado Oil
1 teaspoon Garlic Powder
½ teaspoon Salt
½ teaspoon Pepper

Pizza Crust

1 Pizza Crust 14"
½ teaspoon Avocado Oil for the pan
1 teaspoon Cornmeal for the pan

Pizza Toppings

1 cup Kale stems removed and chopped
½ teaspoon Avocado Oil
6 Tablespoons Basil Pesto divided
2 cups Pizza Mozzarella shredded
10 Cherry Tomatoes halved
Freshly Grated Parmesan for topping

Instructions

Preheat the oven to 425℉. Toss the shrimp with the avocado oil, garlic powder, salt, and pepper. Spread on a baking sheet lined with parchment paper and bake for 8 minutes, flipping halfway, until just cooked through. Remove and set aside.
Gently massage the kale with the avocado oil and set aside.
Increase the oven temperature to 475°F. Lightly oil a pizza pan and dust with cornmeal. Press the dough out to about 14 inches and transfer to the prepared pan. Spread 4 Tablespoons of pesto generously over the dough.
Sprinkle the mozzarella evenly over the pesto. Top with the kale, cooked shrimp, and cherry tomatoes, then drizzle with the additional 2 Tablespoons of pesto. Bake for 14-15 minutes, until the crust is golden and crispy.
Remove from the oven, top with Parmesan cheese, and let cool slightly before slicing and serving.

Notes

Pizza Dough: Store-bought or homemade pizza crust works perfectly for this recipe.
Basil Pesto: Use any kind of basil pesto for this pizza, store-bought or homemade work wonderfully. Just ensure it is not overly oily.
Kale: Rubbing the kale with oil is what keeps it from burning in the oven, don't skip this step.
Shrimp: Peeled, deveined raw shrimp with the tails removed work best for this pizza recipe. The shrimp must be cooked before adding them to the pizza.

Ensure all of the toppings are patted dry before adding them to the pizza. This helps produce the crispiest crust and keeps the pizza from turning soggy.
Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition