Preheat your oven. Place your pizza stone in the oven and heat it up to 450F. After the oven reaches the temperature let the stone continue to heat up for another 15-30 minutes before sliding pizzette pieces onto it.
Prepare your ingredients. Take the pizza dough out of the fridge a half hour before making pizzette. Toast your walnuts if you bought them raw (not necessary if you bought them roasted), peel your garlic (chop 6 of them), chop the parsley, and shred your Mahon-Menorca cheeses.
Make Roasted Pepper Pesto. In a food processor combine roasted peppers, toasted walnuts, shredded Cured Mahon Menorca Cheese, garlic, and extra virgin olive oil. Pulse to combine. Taste for seasoning. Add salt & pepper and process until all ingredients are well combined into a pesto. Set aside.
Work with pizza dough. To avoid the dreaded pizza dough stickiness, spread some flour with semolina on your pizza peel. Divide pizza dough into small balls and stretch into little squares (from 1/2 lbs of store-bought pizza dough you should make 6 pizzettes).
Prepare and bake pizzette. Add about a tablespoon of pesto onto each pizzette and spread around. Top with shredded semi-cured Mahon Menorca Cheese and, one at the time, slide onto the hot pizza stone in the oven. Bake for 10 minutes, then remove one at the time back on the dry pizza peel.
Make Garlic Shrimp. While your pizza is cooking, heat up a skillet and add butter with olive oil and garlic. Cook for 1 minute, then add shrimp. Season with a pinch of salt and cook shrimp for about 2 minutes on each side. Sprinkle smoked paprika and chopped parsley and set aside.
Assemble pizzette. Once your pizzette is out of the oven, scoop two shrimp on each one. Spoon some more garlic, parsley sauce on the top and then serve.