Pizza con Gambero Rosso

Pizza con Gambero Rosso is a Sicilian seafood pizza that highlights the region’s prized red shrimp (*gambero rosso*), known for their sweet, tender flesh and deep flavor. While the exact origin is debated, the dish likely emerged in coastal areas of Sicily, where fresh catches are a staple. At its core, a great version starts with a thin, crisp Neapolitan-style base, lightly sauced with tomato, then topped with generous amounts of raw or lightly seared gamberi rossi, fresh mozzarella, garlic, parsley, and a drizzle of extra-virgin olive oil. What distinguishes an exceptional Pizza con Gambero Rosso is the quality and freshness of the shrimp, which should be sustainably sourced and never overcooked—ideally added just before the pizza finishes baking to preserve their delicate texture. The balance between the sweet crustaceans, the acidity of the tomato, and the creaminess of the cheese is key, with some chefs finishing the dish with a squeeze of lemon or a sprinkling of sea salt. Regional variations exist throughout Sicily: some pizzerias substitute the red shrimp with langoustines or other local crustaceans, while others incorporate pistachio crumbs or burrata for added richness. In the town of Marzamemi, the restaurant Sumar has earned particular acclaim for its interpretation, as noted by the creator Italyfoodprnsicilia, who highlights the venue’s commitment to using just-caught seafood from the nearby port. This dish remains a celebration of Sicily’s maritime bounty, best enjoyed as a starter or a main course alongside a crisp white wine.