Garlicky Shrimp & White Bean Pizza


Garlicky Shrimp & White Bean Pizza | From My Sweet Heart

I remember that feeling!  Picking up a pizza in my childhood in New England.  Especially on a cold night.  Being responsible for balancing that box so perfectly on my knees.  Careful not to shift too much so that the cheese wouldn’t ooze off to one side or another.  Making sure there was no pressure on the top of the box so that the cheese would not be sticking to the lid when I opened it.  The torture of the smell of bread dough and sweet Italian spice the whole ride home!

While I still enjoy a simple, classic, ‘extra’ cheese pizza; nowadays I find myself searching for more.  And the pizzas I love the most tend to have no tomato sauce in them at all!   Well a pizza can be made with just about anything you can think of!  This unconventional pizza is made with lightly marinated shrimp on top of a garlicky white bean puree and topped with crunchy home made bread crumbs and fresh herbs!  I guarantee you.  You won’t miss the box . . . . .




Garlicky Shrimp & White Bean Pizza | From My Sweet Heart



For the Dough: (makes 2 crusts)

  • 3 1/2 cups of all purpose flour
  • 1/4 cup whole wheat flour
  • 2 1/2 teaspoons fast rise yeast
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon salt
  • 1 1/4 cups of warm water (approx. 110°F)
  • 2 Tablespoons of olive oil

In the bowl of your food processor, combine both of the flours, yeast, sugar and salt.  Pulse to mix the ingredients.  While the processor is running, add the olive oil and water in a steady stream.  Pulse this until the dough forms a rough mass.  If the dough doesn’t form into a ball, add another 1-2 teaspoons of water and pulse for another 20-30 seconds.   The dough should be tacky but not sticky.  Place the dough on a lightly floured work surface and form into a smooth ball.  Place the dough in a large oiled bowl, and turn it to coat the dough.  Cover it with plastic wrap.  Let the dough rise in a warm spot until it is doubled in volume and spongy to the touch (about 1 1/2 hours).  Turn the dough out onto a lightly floured work surface, punch it down and shape it into a smooth cylinder.  Divide the dough into 2 equal pieces.  Shape them into 2 smooth balls.  If you do not plan on using both, place one into a freezer bag and freeze for up to 2 months.   Cover the other dough ball with a kitchen towel for about 10 minutes to rest.

NOTE:  Once you have your crust, and you are ready to make the pizza, place a pizza stone or a large, rimless, baking sheet in the lower third of your oven and preheat it to 450°F.  Let the stone or the pan heat in the oven for 45-60 minutes.  Use this time to prepare your other ingredients.




Garlicky Shrimp & White Bean Pizza | From My Sweet Heart


  • 3 Tablespoons olive oil
  • 12 ounces of canned, small, white beans, rinsed and drained
  • 4 garlic cloves, minced
  • salt and freshly ground pepper to taste
  • 3/4 of a pound of small shrimp, peeled, deveined and halved lengthwise
  • 1/4 teaspoon of dried oregano
  • 1/2 teaspoon of finely chopped fresh rosemary
  • 2 Tablespoons of garlic breadcrumbs
  • 1 Tablespoon fresh, chopped parsley
  • 1 Tablespoon fresh oregano

In the bowl of your food processor, combine the white beans, garlic, rosemary, salt & pepper, and 1 1/2 Tablespoons of olive oil.  Process until smooth and set aside.



  • 2 ounces course, crusty bread, torn into large pieces
  • 1 large garlic clove, minced
  • 1/4 teaspoon of salt
  • pinch of red pepper flakes
  • freshly ground pepper
  • 1 Tablespoon of olive oil

In the bowl of your food processor, pulse the bread, garlic, salt, pepper until you have coarse crumbs.  Add the olive oil, pulse until combined.  Set aside.

In a bowl, combine the shrimp, dried oregano, 1/4 teaspoon of salt, pinch of red pepper flakes, pepper to taste, and 1 1/2 Tablespoons of olive oil.

Place a large piece of parchment paper on a baking sheet.  Coat your fingers with oil and press the dough from the center outward until it forms a rectangle or oval that fits the sheet.  Keep a slightly raised edge, however.  If the dough springs back, cover it with a clean kitchen towel and let it rest for a few minutes and then continue.  Cover the dough with a kitchen towel and let it rise for 15 minutes.  Lightly brush the edges of the dough with olive oil.  Season the dough with salt and pepper.  Spread 1 cup or a little more of the white bean puree on top of the crust.  Smooth it with an offset spatula.  (If you have extra white bean puree, it makes a great dip for pita chips!)  Scatter the shrimp all over the crust.  Scatter bread crumbs over the shrimp.  Ease the parchment paper off of the baking sheet and onto the preheated stone or baking sheet in your oven.  Bake until the crust is golden brown and the shrimp are pink, about 15 minutes.  Sprinkle with fresh parsley and oregano.  Slice and serve.



Garlicky Shrimp & White Bean Pizza | From My Sweet Heart


Also try my Purple Potato Pizza


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Recipe adapted from Brigit Binns


  1. says

    You’ve outdone yourself once again. You take part in so many challenges and do well in the groups you belong to. The coolest thing is that no matter how many projects you have going you remain calm and graceful as ever. Hats off to you!!!

    • Anne says

      Sandra….you have outdone yourself with that luscious avocado zucchini chocolate bread! Hope your ankle is getting lots of rest! : )

    • Anne says

      Thanks Laura! And I’m loving your spicy peach cobblers….that peach balsamic vinegar gives it the perfect little zing! : )

  2. says

    Just when you think you’ve seen every pizza imaginable and you come up with this! I love this pizza! I have used white bean as a base but I have never put shrimp on a pizza. It sounds delicious with your seasoning and those breadcrumbs are perfect! Great pizza Anne!

    • Anne says

      Thanks Claire! And your pizza was ABSOLUTELY the pizza of my childhood! So happy to be baking with you and I can’t wait to see what’s on the menu for next month! : )

  3. says

    Wow Anne, what a great idea with the white bean puree. I would have never thought to put that on pizza!! I love your introduction of you balancing that warm pizza box on your knees…. such a wonderful childhood memory! Have a great weekend! ~ Ramona

    • Anne says

      Thanks Ramona….and speaking of great childhood memories… brought back one for me with your spicy deviled cabbage recipe. I am really looking forward to trying that one! : )

  4. says

    Oh. My. Lord. THIS LOOKS TOTALLY DROOLABLE! You’ve raised the bar in the baking club, my dear! I’m with you, I can absolutely do without the tomato sauce. Never thought of using beans, that’s brilliant!

  5. says

    This sounds amazing, Anne! I think I’m just going to have to start making myself these more exotic pizzas and leave the pepperoni for the rest of the family. They’re not very daring :)

    • Anne says

      Thanks Liz! And I’m going to have to start making myself some of your wonderful French Fridays with Dorie creations! Love your peach tarte tatin! : )

    • Anne says

      Thanks Bibi! Talk about genius ideas….your ice cream-less banana milkshakes! They look absolutely delicious! : )

  6. says

    i can’t get enough of garlic in my food…lol. this pizza must have tasted awesome! it’s so different than the boring old pepperoni or cheese pizzas from pizza hut…

    • Anne says

      Thanks Jennie….and I could down a couple of your scrumptious nutella and almond candy bars in no time! : )

    • Anne says

      Oh my gosh, Carsley…..thank you so much for telling me so! That means the world to me and I’m so glad you guys enjoyed it! You are the best! : )

    • Anne says

      Thanks Emily! I tried to comment on your blog, but it doesn’t allow an ID/URL post and so I was blocked! So sorry….because your spicy shrimp looked just amazing! : )

    • Anne says

      Thanks Megan and I am such a new fan of your blog. EVERYTHING is mouth watering and your photography is just amazing! : )

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