Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.

Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle dough balls with 2 TBSP flour.

Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.

While dough rests, trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic.

Rinse shrimp* under cold water and pat dry with paper towels.

Heat 1 TBSP butter and a drizzle of oil in a large pan over medium-high heat (2 TBSP butter and a large drizzle of oil for 4 servings). Once butter has melted, add scallion whites, garlic, Italian Seasoning, salt, and pepper; cook, stirring constantly, until fragrant, 30 seconds.

Sprinkle 1 TBSP flour (2 TBSP for 4) over pan and cook, stirring constantly, until incorporated, 30 seconds. (Cooking the flour is important to remove the raw flavor!)

Add cream cheese and 1 cup water (1¾ cups for 4 servings) to pan with flour mixture. Whisk until fully incorporated. Simmer, stirring occasionally, until mixture has thickened and coats the back of a spoon, 2-5 minutes.

Stir in shrimp and a pinch of salt; cook, stirring frequently, until shrimp are mostly cooked through, 1-2 minutes (shrimp will finish cooking in the oven). Turn off heat. Using a slotted spoon, transfer shrimp to a plate, reserving scampi sauce in pan (you’ll use it in Step 6!).

Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough.

Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)

Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.

Spread dough with scampi sauce, leaving a 1-inch border. Top with shrimp and sprinkle with mozzarella. Drizzle or brush edges of dough with olive oil.

Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

Zest lemon directly over pizzas and garnish with scallion greens. (Zesting the lemons right over the pizzas will ensure a fresh and intense lemon flavor!)

Quarter lemon and squeeze as much juice as you like over pizzas.

Slice pizzas as desired and divide between plates. Serve.