Cast Iron

Half Moon Pizza with Melted Green Garlic and Shrimp

May  5, 2010
2 Ratings
  • Serves 6
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • pyrogyTiger
  • Kitchen Butterfly
    Kitchen Butterfly
  • mrslarkin
  • WinnieAb
  • healthierkitchen

Recipe by: monkeymom

My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.

15 Reviews

pyrogyTiger February 3, 2016
I didn't have white wine handy, so I used Shaoxing wine instead. Also switched the pistachios for pre-fried thin slices of potato and a scattering of spinach leaves. Yum!
Kitchen B. May 21, 2010
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!)
monkeymom May 21, 2010
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.
mrslarkin May 5, 2010
Oh my goodness, this sounds so, so good!!
monkeymom May 12, 2010
Thank you mrslarkin! It was pretty amazing in the pasta dish I had and I was very anxious to try to recreate it!
WinnieAb May 5, 2010
monkeymom May 12, 2010
thanks Winnie!
healthierkitchen May 5, 2010
Love the sound and look of this!
monkeymom May 5, 2010
Thanks! Hope it tempts you enough to try the taste too.
NakedBeet May 5, 2010
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.
monkeymom May 5, 2010
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.
MadisonMayberry May 5, 2010
Looks absolutely delicious! Beautiful photo and lovely recipe.
monkeymom May 5, 2010
Thanks much! Your biscuits look amazing.
testkitchenette May 5, 2010
Sounds lovely, I love seafood on my pizza and the pistachios on it give it a Persian air.
monkeymom May 5, 2010
Thanks testkitchenette! I also love a good seafood-cheese-bread combo.