Shrimp Fra Diavolo Pizza {Pizza Home Chef Giveaway}

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It is week six of the Tomato Love Recipe Exchange, and I admit it was probably one of the topics I was most looking forward to — pizza pizza!

And our giveaway is out of this world for you pizza lovers — a 7-piece Pro Premium Pizza Making Kit from Pizza Home Chef! You must read below for more info about how to enter this one. This pizza kit is stunning!!!

For something new this weekend, I decided to translate one of my favorite pasta recipes into this Shrimp Fra Diavolo Pizza. This spicy, fresh and flavorful dish is one of my all-time favorites. And I love how the simple recipe feature the tomatoes just as much as the shrimp. So I picked up a batch of beautiful grape tomatoes and basil at the market, put the amazing pizza making kit to use (seriously, too fun), and soon this heavenly pizza was emerging off my baking stone with a flourish. So good!!! I seriously need to put shrimp on pizza more often. Loved using the sliced grape tomatoes too instead of crushing them into a sauce. And for any of you who worry at the “diavolo” reference, you can totally control the spicyness to taste. With the ingredients I included on the recipe, I thought the heat was pretty mild, but definitely gave it an extra delicious kick.

So read below for the recipe, check out the amazing pizza kit and pizza-making tips from Pizza Dan, and be sure to also take a minute to read up on the latest with Recipe for Change. So many great things are happening this summer to support our nation’s tomato growers. Would love to have you get involved!

Shrimp Fra Diavolo Pizza |

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Shrimp Fra Diavolo Pizza

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 1 pizza 1x


The famous “Shrimp Fra Diavolo” ingredients…in a pizza! Spicy, fresh, and full of flavor!


  • 1 medium pizza dough, homemade or storebought (I used Pizza Dan’s recipe
  • 1/4 cup (4 Tbsp.) olive oil, divided
  • 1 lb. large uncooked shrimp, peeled and deveined
  • pinch of salt and black pepper
  • 5 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1 cup dry white or red wine
  • 2 cups grape tomatoes, halved
  • 1 tsp. crushed red pepper flakes
  • 1/4 tsp. dried oregano
  • 2 cups shredded mozzarella cheese
  • 1/2 cup fresh basil, chopped
  • grated Parmesan cheese


  1. Preheat oven (and baking stone if using) to 425 degrees F.
  2. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet. Saute for one minute, then flip shrimp and saute until the shrimp is just seared on both sides. Remove and transfer shrimp to a separate plate.
  3. Add an additional 2 Tbsp. oil to the skillet. Add onions and saute for another 5 minutes, or until translucent. Add garlic and saute for one minute. Add wine, and deglaze pan for one minute. Then add tomatoes, crushed red pepper, and oregano. Reduce heat to medium-low, and let simmer and reduce for 10-15 minutes, stirring occasionally. Remove from heat and set aside.
  4. Meanwhile, brush or mist the top of the pizza crust with the remaining 1 Tbsp. oil. Sprinkle about half of the mozzarella cheese evenly over the top of the pizza, leaving a 1-inch border. Then evenly spread the tomato mixture on top of the cheese. Add the shrimp in an even layer, and then cover with the remaining mozzarella.
  5. Bake for about 10-12 minutes, or until dough has risen and cheese is melted. Remove and garnish with chopped fresh basil and Parmesan cheese. Serve immediately.

How To Participate In The “Tomato Love Recipe Exchange” Pizzas Week:

For a chance to win a “Pro Premium Pizza Making Kit” from Pizza Home Chef:

  1. Write and post a recipe on your blog featuring tomato PIZZAS. (Or you can link to a previously posted recipe if you include the info below.)
  2. Include “”Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Pizza Home Chef. Also visit Recipe for Change to learn more about how to support tomato farmers.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the InLinkz widget below (we have the same widget code, so only add it on one site).
  5. Submit your post before Sunday August 19, 11:59pm CST.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info is available here. There are ways to earn additional entries, make sure to come back to this post and leave a comment for each entry that you complete.

Additional Entries For Everyone!

You can earn up to three additional entries by doing each of the following, but you must leave a comment below saying that you have done so.

  • Twitter: Tweet the following: Join @gimmesomeoven & @bakeyourday in celebrating tomato farmers/recipes at the #r4c #TomatoLove Recipe Exchange! –
  • Instagram: Instagram a photo of your submitted recipe(s) with the following text: “I just shared (your recipe’s name) in the #TomatoLove Recipe Exchange.”
  • Pinterest: Pin any image from this post, inviting people to participate in the recipe exchange. Use the #TomatoLove hashtag.

This Week’s Prize: “Pro Premium Pizza Making Kit” from Pizza Home Chef

This week’s giveaway winner is going to hit the pizza making jackpot! Cassie and I are thrilled to be giving away this “Pro Premium Pizza Making Kit” from Pizza Home Chef. This 7-piece set includes:

  • Our thickest, largest rectangular pizza stone
  • A dough docker that performs like a champ
  • A perfectly engineered stainless steel rocker knife
  • A spoodle to spread your sauce with flair
  • A wood peel to slide your pizza into the oven
  • A metal peel to slide it out with ease
  • A 20-inch serving tray to serve your creation in style.

Pizza Dan (such a kind man!) sent us a set to try out, and I’m pretty sure that Cassie’s and my texts back and forth as we were cooking were overflowing with exclamation points. This set is amazing!!! It was like Christmas unwrapping each piece of the set, and even more fun getting to try them out. I had never used a dough docker before, but it was totally fun. Nor did I know the term “spoodle”, but it definitely gave the sauce action (or in this pizza’s case, the tomato action!) a bit more flair. But I definitely felt like I was in one of my favorite restaurant pizza kitchens when using the two peels, the beautiful and sturdy baking stone, and the dough docker! Ha – no more little pizza slicer for me. That docker is so fun, and does the job in a second! All finished, of course, with the beautiful serving tray. I’m already planning my first pizza-making party so that my friends can have their own pro pizza fun too! Definitely a fantastic set, made with high-quality ingredients, that you could enjoy for years and years. I highly recommend it!

Check out the set here on Pizza Home Chef’s website, and would also encourage you to check out Pizza Home Chef’s Facebook, and YouTube pages!


Disclaimer: This giveaway is being sponsored by This giveaway will be open until Sunday, August 19. The prize winner will be chosen at random using The winner will be notified and will have three days to respond before another winner is chosen. Contest is open to US residents only.

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63 comments on “Shrimp Fra Diavolo Pizza {Pizza Home Chef Giveaway}”

  1. Pingback: SHRIMP FRA DIAVOLO PIZZA | RecipeStrikes

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  3. Ive made this pizza before and it was awesome. will definitely be making again. yum 

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  6. Pingback: 12 Of The Best Shrimp Recipes: Salads, Skewers, Pizza & More

  7. I’ve just purchased ingredients to mjake tonight. Which do u prefer in this White orRed winek?

  8. Excellent pizza!

  9. This recipe is fantastic! I used basil instead of oregano, just because I’m not a fan, but otherwise followed the recipe exactly. Don’t let this go to your head now, but this may be the best pizza I’ve ever had!! Thank you!

  10. This was hella good!! I made a variation of the recipe tho. Instead, I used one Roma tomato, thyme, added jalapeño, and pre-made sauce from a precooked crust package from Costco and sprinkles of basil within the sauce. I also sliced the shrimp down the spine to keep it flat for my pizza oven. Making it again very soon!