Half Moon Pizza with Melted Green Garlic and Shrimp

By • May 5, 2010 14 Comments

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Author Notes: The name of this pizza comes from its inspiration: a trip to the Pasta Moon Restaurant in Half Moon Bay. I had a lovely seafood pasta with this combination of ingredients. It works just as well on a pizza and is wonderful with lightly dressed fresh greens and tomatoes.monkeymom

Serves 6

  • 1/2 pound shrimp, shelled and deveined, cut to bite size pieces
  • 3-4 tablespoons olive oil
  • 3 bulbs Green garlic, leaves trimmed just where they separate from stem
  • 1 tablespoon butter
  • 1/4 cup white wine (I used a sweeter Reisling)
  • 1 pound prepared pizza dough
  • 1/2 pound whole milk mozzarella cheese, either very thinly sliced or shredded
  • 2 scallions, thinly sliced
  • fennel pollen
  • Pistachios, chopped and toasted
  • Citrus zest – meyer lemon, grapefruit, or lemon
  • Parsley, chopped
  • Extra virgin olive oil
  • Salt and pepper
  1. Preheat oven to 450 degrees. If you have either, place either a pizza stone or cast iron pizza pan in the bottom rack of your oven before it warms up.
  2. Prep shrimp: dry shrimp and remove to a bowl. Salt shrimp generously and add 2 Tbsp olive oil. Set aside.
  3. Prep green garlic: thinly slice green garlic. Heat a medium size pan to medium heat. Add 2 Tbsp of olive oil and butter, then green garlic. Add two generous pinches of salt and grinding of fresh pepper and sauté. If garlic begins to brown, turn down the heat. After 2 or 3 minutes, add white wine and continue to sauté until garlic is tender, about 5 more minutes. Taste for seasoning and add more salt if necessary. Remove from heat.
  4. Prep dough: Divide dough into 3 equal portions. Using one, stretch out pizza dough as thinly as possible. If your dough is very elastic, stretch it out then let it rest a few minutes and continue to stretch again. Put dough on some parchment paper and continue to stretch edges out.
  5. Assembly: Spread 1/3 of green garlic all over dough. Distribute 1/3 of cheese all over. Scatter scallions, then 1/3 of the shrimp. Sprinkle a couple of pinches of fennel pollen all over.
  6. Baking: Remove pizza on parchment to the preheated stone or pan in oven or, if not using either, just put in on a sheet pan and put it in the oven. Bake for 8-12 minutes depending on how thick your pizzas are and what type of pan you are baking on. The edges should be nicely browned and the cheese bubbling and also browned in spots.
  7. Remove parchment with pizza from oven. Sprinkle with chopped pistachios and parsley. Finish by grating some fresh pepper and using a microplane or grater to zest the citrus on top. Drizzle generously with a good quality extra virgin olive oil. Cut and serve hot.
  8. Notes about dough. For this pizza I used Peter Reinhart's Napoletana Pizza Dough Recipe, which gave a wonderfully flavorful and thin crisp crust. I also commonly use Trader Joe’s pizza dough as well with good results. It is very elastic though and the result is less thin crusts, as well as probably getting 2 pizzas out of these ingredients instead of 3 or one big pizza spread over the back of a sheet pan (my husbands trick...just pile on the toppings!). If it is thicker, you can parbake the dough for a few minutes before adding the toppings. You can also sometimes buy fresh dough from your favorite pizza joint!
  9. Notes about fennel pollen: if you can't find it, you can substitute ground fennel seeds.

More Great Recipes: Cheese & Dairy|Fish & Seafood|Pizza|Shrimp|Fennel

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Comments (14) Questions (1)


over 5 years ago Kitchen Butterfly

I love the crisp base and the colours. I have fennel pollen....bur no meyer lemons (I've never seen meyer lemons in my life!)


over 5 years ago monkeymom

No worries...the original pasta this was based on used grapefruit zest. I think almost any citrus zest would add the right note. To mimic meyer lemon you could also try a combo of orange or tangerine and lemon.


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh my goodness, this sounds so, so good!!


over 5 years ago monkeymom

Thank you mrslarkin! It was pretty amazing in the pasta dish I had and I was very anxious to try to recreate it!


over 5 years ago WinnieAb



over 5 years ago monkeymom

thanks Winnie!


over 5 years ago healthierkitchen

Love the sound and look of this!


over 5 years ago monkeymom

Thanks! Hope it tempts you enough to try the taste too.


over 5 years ago NakedBeet

Now why couldn't I have this for lunch? Love it and am a huge fan of thin crusts. I've been eying the Reinhart pizza dough, so glad to see it gives nice results.


over 5 years ago monkeymom

It works so great. I love that you mix the dough and can store it away in the fridge or freezer. It takes a little extra planning but I think it is well worth it if I can do it. I use the version with olive oil in it.


over 5 years ago MadisonMayberry

Looks absolutely delicious! Beautiful photo and lovely recipe.


over 5 years ago monkeymom

Thanks much! Your biscuits look amazing.


over 5 years ago testkitchenette

Sounds lovely, I love seafood on my pizza and the pistachios on it give it a Persian air.


over 5 years ago monkeymom

Thanks testkitchenette! I also love a good seafood-cheese-bread combo.