Shrimp Pizza, cooked or not

[Pigslips]

If using shrimp, would one cook the shrimp just a little before using or not.  My pies will cook in less than 2 minutes. 

[Bill/SFNM]

I always precook shrimp - just undercooked so they don't get overcooked on the pizza. Raw shrimp can release a lot of liquid while cooking.

[pizzaboyfan]

My 2 cents
In a WFO I use raw. I just split them and they puff up and get a great  taste from the high heat.
I'm thinking any release of moisture is quickly evaporated in the 900 degree oven
I've also made a pie with chunks of cold water lobster tails...same great result.

[Pigslips]

My 2 cents  In a WFO I use raw. I just split them and they puff up and get a great  taste from the high heat.
I'm thinking any release of moisture is quickly evaporated in the 900 degree oven
I've also made a pie with chunks of cold water lobster tails...same great result. 

Wow, great looking pie, thanks

[Jackie Tran]

I treat them as Bill does and just slightly precook them with a bit of OO, minced garlic & parmesan.  I also slightly precook sausage too.

But if you let raw shrimp sit on some paper towels and split them so they are not so thick I bet they would do fine going on the pie raw. 

[pizzaboyfan]

Thanks !
I used sliced raw leeks and grated pecorino cheese.

[Pete-zza]

If the shrimp are large, I cut them into smaller pieces and put them onto the pizza raw, as I did, for example, for the pizza that I described in Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,9362.msg81960/topicseen.html#msg81960.

Peter

[Pigslips]

If the shrimp are large, I cut them into smaller pieces and put them onto the pizza raw, as I did, for example, for the pizza that I described in Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,9362.msg81960/topicseen.html#msg81960. Peter

Double yum going there.  Looks wonderful............

[Jack]

I add them raw, but only on a white pizza (no tomato sauce), so there is a lot less moisture to start with.  Made an awesome shrimp and garlic the other night with three cheeses.  Also, let the pie cool on a screen after pulling it from the oven.  That lets a lot of moisture leave the pie too.

Jack

[scott r]

all this advice is great.   I would also like to add how important using fresh shrimp is.   I often have people stop by with ingredients for pizza and they always bring the pre cooked shrimp.   This stuff releases almost twice as much water as when I buy uncooked shrimp and par cook it.    Beware!   

[TXCraig1]

I like to poach them in butter over a very low heat until they have just a wee bit of translucence in the center. I usually cut them in half before putting them on the pie. If they are really big, I cut them in half before poaching.

Craig

[Tscarborough]

I par-boil them both for flavor and to precook them a little.