Let Me Tell You About This Island-Inspired Pizza

Okay, so picture this: it’s the dead of winter, my whole family’s moaning about the cold, and I’m over here in the kitchen, stubbornly refusing to give up on summer flavors. That’s where Tropical Shrimp Pizza with Pineapple Burst comes in. I started making this when I got obsessed with those beachy food truck pizzas (you know the ones, with the faded surfboard menus and reggae playing a bit too loud?). I’ve tweaked it about a hundred times since. Plus, let’s be honest, anything with shrimp and pineapple just makes Monday night feel like a holiday. My oldest still calls it ‘pina colada pizza’—which, okay, maybe don’t actually pour rum on it. Learned that the hard way. Ha!

Why You’ll Want to Make This Over and Over

I make this when I desperately need a taste of the tropics but my bank account says nope. Super easy, mad colorful. My family actually cheers when they see the shrimp coming out (well, except that time I accidentally bought the shell-on ones; those were a pain). If you love sweet, salty, and just a hint of kick, this’ll knock your socks off—or at least loosen your belt a notch. And hey, it’s a sneaky way to get the kids to eat fruit on pizza (which apparently is still a crime in some circles?).

What You’ll Need (and How I Swap Stuff Out)

1 pre-made pizza dough (or honestly, naan bread works fine if you’re in a hurry; my mate Rob swears by it)
200g peeled shrimp, raw (frozen is fine—just defrost in a bowl of warm water)
1 cup fresh pineapple, chopped (in a pinch, canned works, but rinse off the syrup or everything goes sticky)
1/2 red onion, thinly sliced (or shallot if you wanna be fancy)
1 cup mozzarella, grated (my gran would insist on the stuff from the deli, but supermarket bags are perfectly good)
1/2 cup feta, crumbled (skip if you hate it—honestly, parmesan is fine too)
3 tbsp BBQ sauce (or swap half for sweet chili sauce if you like a bit of a zing)
A handful fresh cilantro (or parsley, or skip it if you’re in the ‘soap’ camp)
Olive oil, salt, black pepper (just eyeball it)

How I Actually Make It (Don’t Sweat the Details)

Preheat your oven as hot as it’ll go. 240°C (about 450°F) is great, but really, just crank it. If you’re using a pizza stone, throw that in now. No pizza stone? A battered old baking tray does the job.
Roll out the dough—sometimes I just stretch it out lopsidedly by hand, which always annoys my inner perfectionist. Plonk it onto some parchment.
Brush a little olive oil over the base. Smear your BBQ sauce (and/or chili sauce) over. I always get distracted here and end up with sauce on the counter. Oh well.
Scatter the mozzarella; top with your shrimp, pineapple, and onion. Sprinkle the feta on like fairy dust. I sneak a bite of pineapple here every time. Don’t worry if it looks like a fruit salad with seafood—it bakes up beautifully.
Grind over black pepper, sprinkle salt, and drizzle another tiny bit of oil. This is where I usually mutter something about ‘trust the process.’
Slide it onto the hot tray/stone and bake for 10–12 minutes, or until the cheese is bubbling and the shrimp have gone all pink and cute. If the edges bubble up like little pillows, you’re winning.
Right out of the oven, toss on your herbs. Let it sit for 3 mins (good luck waiting), slice, and devour.

Notes from My Slightly Chaotic Kitchen

Leftover cooked shrimp works, but the flavor’s better if you cook ‘em on the pizza. Actually, I find it works better if you keep them raw.
Don’t pile on too much pineapple or you’ll end up with a soggy bottom. And nobody likes a soggy bottom (heard that on Bake Off, but it’s true)
Sometimes my oven goes rogue and burns the cheese before the shrimp are done. If that happens, just cover with foil for the last 3 minutes. Or, on second thought, maybe move it lower in the oven?

Wild Experiments (Some Worked, Some… Didn’t)

I tried adding jalapeños once—delicious, but my youngest nearly cried. Maybe half a chili next time?
Swapping BBQ sauce for teriyaki: surprisingly tasty, but a bit sweet for me. If you love sweet and sticky, go for it.
And I once chucked on some desiccated coconut. Wouldn’t recommend. Tasted like a weird dessert pizza. Live and learn!

What You Need (And What to Do If You Don’t Have It)

Baking tray or pizza stone (if neither, just use the back of any sturdy oven-safe pan—seriously, I’ve done it)
Rolling pin, or a wine bottle in a pinch
Sharp knife or pizza cutter (honestly, scissors work great)

Tropical Shrimp Pizza with Pineapple Burst

How to Store It (If You Even Get the Chance)

Leftovers go in an airtight box in the fridge. It’s best eaten the next day cold, or reheated in a pan for crispness. But honestly, in my house it never lasts more than a day! If you do want to freeze, wrap slices individually—though the pineapple does get a bit, well, sad after freezing.

How I Like to Serve This One

We usually eat it while still standing at the counter (can’t help ourselves), but if I’m feeling civilised I’ll throw together a quick salad—lots of lime, maybe some avocado. Or, and this is a bit extra, sprinkle crushed tortilla chips for crunch. My cousin dips his in extra BBQ sauce—no judgement.

What I’ve Learned (Don’t Make My Mistakes)

Don’t rush the preheating. I once tried to save time and the base was raw. Sad times.
If you use pre-cooked shrimp, put them on halfway through baking or they’ll go rubbery. Trust me on that one.
Let it rest a few minutes before slicing. Otherwise, all the cheese slides right off. Been there, got the T-shirt (well, the cheese stains).

Some Real-Life Questions I’ve Gotten

Is it really okay to put pineapple on pizza? Look, I know people get worked up about this. But my motto: your pizza, your rules! It’s delicious, and that’s what matters.
Can I use cooked shrimp? Sure can, just add them late so you don’t end up with chewy little shoe soles. I’ve done it both ways, but raw is juicier if you can swing it.
What if I hate cilantro? Skip it or swap for parsley—or nothing. The pizza will still be a tropical party.
Is there a gluten-free version? Yep, grab a gluten-free base; loads of options these days. I like this one from King Arthur Baking.
Where’d you get your pizza stone? Oh, I got mine off this Serious Eats guide. Or, as I said, just use a tray. No fancy kit needed.

Last thing—if you love a summery, bright drink with this, I sometimes whip up a batch of pineapple mojitos (adults only, obviously). Or fizzy water with lime for the kids. That’s it. Enjoy your fake beach night in!