Shrimp Pesto Pizza – Lodge Cast Iron

Ingredients

• 3 cups bread flour, divided
• 1 packet (¼ ounces) active dry rapid-rise yeast
• 1 teaspoon salt
• 1 ½ teaspoons honey
• 1 ¼ cups lukewarm water
• 1 tablespoon olive oil
• Basil for garnish
• Red pepper flakes for garnish
• Flour for dusting
• Semolina or cornmeal for dusting
• 1 pound large shrimp tails, removed, peeled, and deveined (16 count)
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 cup shredded mozzarella
• ¼ teaspoon red pepper flakes
• ½ cup toasted pine nuts
• ¾ cup parmesan cheese, grated
• 3 garlic cloves, minced
• 5 cups fresh basil leaves
• ⅓ - ⅔ cup olive oil