Content creator & recipe developer
This pizza was inspired by one of my favorites at Folino's Pizza in Burlington, Vermont. My version of their Fire Kracker Shrimp Pizza consists of a homemade, no-knead Neapolitan pizza crust, and is topped with vegan pesto, arugula, spicy marinated shrimp, red onion, and is finished off with simple garlic aioli. It’s entirely dairy-free, and although you can certainly add cheese if you want, you won't miss it.
• If you choose to refrigerate the pizza dough overnight, let them sit out at room temperature for 30 minutes to 1 hour in order to relax the gluten. • If adding cheese, sprinkle grated mozzarella over the pesto before adding the arugula, shrimp, and red onion.
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