Top 100 Five-Ingredient Dinners

WOW! I've made a lot of pizza dough recipes of all kinds (days-long cold ferment, quick rise, etc) and this has been the best yet! Thank you! I halved the recipe as I only needed one pizza. I used slightly more yeast as the recipe suggested for a fluffier crust (maybe 5-6 grams). Absolutely delicious! I'm interested to try this out with a cold-ferment for added flavor development but honestly it already had a lot of great flavor!

Want to make the dish for 8. How much pasta and how much shrimp if I only add shrimp and not the chicken?