6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Weekend Recipe: Shrimp and Bacon Pizza

Support Provided By
Photo courtesy of America's Test Kitchen

Pizza is like a blank edible canvas, where you can get creative with the toppings. Shrimp and bacon pizza from the folks at America's Test Kitchen might not be pushing the boundaries like Picasso exhibiting his first cubist painting, but changing up pizza ingredients is fun (and certainly tastes a whole lot better than eating a work of art).

Need a homemade pizza dough for this recipe? Take your pick of whole wheat, gluten free, or thin crust. You can even make all three and throw a pizza party (just adjust the shrimp and bacon quantities accordingly)!

Shrimp and Bacon Pizza
Serves 4

Cook the bacon only partway in the skillet or it will overcook in the oven. Dry the shrimp thoroughly before combining them with the other ingredients.

1/4 cup extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
12 ounces peeled and deveined jumbo shrimp (16 to 20 per pound), cut into 3/4-inch pieces
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound pizza dough
6 (1 1/2 cups) ounces mozzarella cheese, shredded
2 tablespoons minced fresh chives

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 2 tablespoons oil. Cook bacon in 10-inch nonstick skillet over medium-high heat until partially cooked through, about 3 minutes; transfer to paper towel-lined plate. Pat shrimp dry with paper towels and toss with onion, garlic, salt, pepper, and remaining 2 tablespoons oil.

On lightly floured counter, roll dough into 16 by 9-inch oval (about 1/4 inch thick) and transfer to prepared sheet. Sprinkle mozzarella over dough. Spread shrimp mixture over cheese and top with bacon. Bake until shrimp are cooked through and crust is browned, about 13 minutes. Sprinkle with chives and let cool for 5 minutes. Serve.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
Locals walk along the coast of Victoria Beach as the medieval looking tower stands over them.

Five Playful SoCal Beach Escapes

While most people hit the ocean to catch a wave, here are five SoCal beaches that offer more than just the typical surf and sand.
The landscape at Whitewater Preserve

Where to Explore the Coachella Valley Outdoors (Before It Gets Too Hot)

Whether you’re an off-roader, a two-legged trekker or even an earthquake tourist, here are five great outdoor destinations in the Coachella Valley — no festival pass needed.
Exterior of the Troubadour in West Hollywood.

12 Fascinating Bikeable Spots to Explore in WeHo’s Rainbow District

Whether you’ve got your own wheels or need to borrow some, here are some fascinating points of interest along the first mile of West Hollywood — from intriguing public art to a cornucopia of architectural styles, and even some rock and roll history.