In nonstick skillet over low heat melt butter. Add garlic, parsley, zest, salt and pepper; cook, stirring, 1 minutes. Add shrimp; cook, turning once, until pink, 1-2 minutes per side. Add spinach; cover. Cook until wilted, 1 minute. Remove from skillet.
Divide dough into 4 pieces. On large ungreased baking sheet press dough into 7-inch circles. Spread each circle with 2 T. sauce to within 3/4-inch of edge; top with shrimp mixture. Sprinkle with cheese. Bake until crust is golden, 12-15 minutes.