Step-by-Step Method

Prepare the Dough

In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.

Add flour, salt, and olive oil to the bowl. Mix until a dough forms.

Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1–2 hours or until doubled in size. (Skip this step if using store-bought dough.)

Prepare the Toppings

Preheat the oven to 475°F (245°C). Place a pizza stone or baking tray inside to heat.

Slice the zucchini thinly and halve the cherry tomatoes. Set aside.

In a small bowl, mix the tomato passata with marinara sauce.

Assemble the Pizza

Roll out the dough on parchment paper into a 12-inch circle or your desired shape.

Spread the tomato sauce mixture evenly over the base, leaving a small border around the edges.

Sprinkle shredded mozzarella over the sauce.

Arrange zucchini slices, cherry tomato halves, and shrimp evenly across the pizza.

Dot the pizza with gorgonzola crumbles for bursts of flavor.

Bake

Transfer the pizza (with parchment paper) onto the preheated pizza stone or tray.

Bake for 10–12 minutes or until the crust is golden and crisp, and the cheese is melted and bubbly.

Garnish and Serve

Remove the pizza from the oven and let it stand for 5 minutes.

Garnish with fresh basil leaves and drizzle lightly with olive oil.

Slice and serve immediately.

Variations and Tips

Vegetarian Option: Substitute shrimp with sliced mushrooms or artichoke hearts.

Lactose-Free: Use lactose-free mozzarella and omit gorgonzola.

Gluten-Free: Use a gluten-free pizza dough or pre-made crust.

Spicy Twist: Add red chili flakes or a drizzle of chili oil for heat.

Herb Upgrade: Mix fresh oregano into the marinara sauce for an aromatic boost.