Garlicky shrimp scampi makes for an ideal pizza topping, and a French bread crust means none of its delicious oil goes to waste. 

For more of Rach's French bread pizzas, check out her recipes for Cheesy Antipasti French Bread Pizza and Nacho French Bread Pizza.


  • 1 ½ pounds medium shrimp, tails off and deveined
  • 6 large cloves garlic, grated or finely chopped
  • Salt and pepper
  • About 1 teaspoon red pepper flakes
  • Zest of 1 lemon
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • ⅓ cup white vermouth or white wine
  • 1 lemon, juiced
  • 2 tablespoons butter
  • One generous handful parsley, finely chopped
  • 1 large loaf French bread, 24-28 inches long, cut into 4 planks, or 2 loaves 12-inch breads
  • 3 cups shredded brick mozzarella
  • 1 cup shredded Parmigiano-Reggiano cheese


Serves: 4


Combine shrimp, garlic, salt, pepper, red pepper and lemon zest, and chill 1 hour.

Preheat oven to 425˚F.  

Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add shrimp and cook to just opaque and firm, 2 minutes, add vermouth or wine and lemon juice, swirl in butter, and add half the parsley.

Line a baking sheet with foil and arrange 4 planks of bread. 

Lightly toast bread, 3-5 minutes, then top with shrimp and cheeses and bake to brown and bubbly, about 12 minutes more. Top with remaining parsley.