spicy shrimp and pesto pizza

Directions:

1. Make the pizza dough: In a large bowl, combine the flour, salt, and yeast. Pour in the water and mix with a wooden spoon into a dough (it will be on the wetter side). Cover it tightly with plastic wrap and let rest at room temperature for 1 hour. Wet your hands slightly with water, then lift the sides of the dough up and fold in towards the middle, rotating the bowl around to get all sides. Cover and let the dough rest another 30 minutes, then repeat the folding motions, and repeat the whole process 2 more times. After the last rise, divide the dough in half and place on a lightly floured work surface. Gently shape each into a ball, cupping your hands around it and pulling it towards you to create tension and helping it shape. Place each in a lightly oiled bowl and cover with plastic wrap. Let them rise for another 2 hours (or place them in the fridge for an overnight rise for extra flavor development—see Tips & Tricks).
2. Marinate the shrimp: Remove the tails and any shell from the shrimp, if needed, then cut them in half or thirds if large. In a large bowl, mix together the olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes. Add the shrimp and toss to coat.
3. Bake the Pizzas: Preheat the oven to 500ºF with a pizza stone placed on the lower third position. Sprinkle the work surface with flour. Starting in the center of the dough, use your fingers to press the dough into a 12-inch circle, adding more flour as needed (do not roll—you want the edge of the crust to be nice and thick). If the dough starts to retract, let it rest for 5 to 10 minutes to relax. Transfer it to a sheet of parchment paper and repeat with the remaining dough.
4. Spread about ¼ cup of the pesto over each pizza, then sprinkle with a layer or arugula. Divide the sliced red onion and marinated shrimp between the pizzas, then one at a time, transfer the pizza onto the pizza stone (a pizza peel helps for the transfer but is not necessary—you could use a cutting board too).
5. Bake the pizza until the crust is golden brown and charred in spots, 14 to 16 minutes.
6. Make the aioli and serve: While the pizza bakes, in a small bowl, mix together the mayonnaise, olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes.
7. Remove the pizza from the oven and top with more arugula, then drizzle with garlic aioli in a spiral motion. Repeat with the second pizza.