Better Than Takeout Creamy Tuscan Shrimp & Kale Stovetop Pizza
This creamy Tuscan shrimp and kale stovetop pizza delivers restaurant-quality flavor in a fraction of the time, featuring a crispy, golden crust, gooey melted cheese, and a rich, aromatic sauce. Perfect for a quick weeknight dinner or easy meal prep, it's loaded with savory shrimp and hearty kale for a satisfying meal.
Ingredients
Ingredients
- 1 pre-made pizza dough ball pizza dough store-bought, about 1 lb
- 1 tbsp olive oil divided
- 8 oz shrimp peeled and deveined, raw
- 2 cups kale stems removed, chopped
- 1/2 cup heavy cream or half-and-half for lighter version
- 1/4 cup sun-dried tomatoes drained and chopped
- 1 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese grated
- 2 cloves garlic minced
- 1/2 tsp Italian seasoning or dried oregano and basil mix
- 1/4 tsp red pepper flakes optional, for heat
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Notes
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat to maintain crispiness, or in the oven at 350°F for 10 minutes. Make-Ahead: The creamy sauce and shrimp mixture can be prepared up to 2 days in advance and stored separately. Assemble and cook the pizza just before serving. Substitutions: For a lighter version, use half-and-half instead of heavy cream. If you don't have kale, spinach is a great substitute. For a gluten-free option, use a gluten-free pizza dough. Serving Suggestion: Serve with a simple arugula salad dressed with lemon vinaigrette for a complete meal.