Grilled Pesto Shrimp Pizza

A fresh, summery pizza made directly on your outdoor grill

I shared the recipe I've been using for homemade pizza dough over a year ago and have been happily baking some great homemade pizzas and flatbreads ever since. But then, in a moment of true nirvana, I tried grilling my pizzas and regular homemade pizza will never be the same for me. The open flame of the grill chars the dough so that it's blackened in spots all over, giving it a smokey wood-burning oven taste that I could never replicate in my normal gas oven. And it cuts down on time! Most thin-crust pizzas bake for about 15 minutes in a hot oven, but grilled pizzas only take about half that time. And no, the dough doesn't stick to the grill at all. Just make sure your grill grates are reasonably clean and lightly brush the pizza dough with oil before grilling.

This pizza has some unusual toppings that I think are perfect for summer: fresh pesto, shrimp, thinly sliced red onion, and melty whole milk mozzarella (the fresh kind that comes packed in water). I buy already cooked cocktail shrimp from the store to save a step, but you could grill it before you make the pizza to double up on the smokey flavor of the dish. It's a fun and unexpected meal to make at your next weekend barbecue and guests (and kids) will love helping to add the toppings to the dough.

Note: If you don't have an outdoor grill, you can assemble all the ingredients on top of the raw dough and bake on a baking sheet in a 425F oven for 15 minutes, or until the cheese melts and the crust is crispy. It will still be tasty.


Related Recipes:
- Whole-Wheat Pizza with Corn & Shishito Peppers
- Asparagus Pizza
- Mushroom Flatbread


Grilled Pesto Shrimp Pizza:

• Preheat a grill to high heat.
• Roll out 1 ball of pizza dough on a floured surface until it is approximately 1/4" thick, then brush both sides lightly with olive oil.
• Thinly slice 1 ball of fresh mozzarella cheese and 1/4 red onion and set aside.
• Cut 1/4 lb. of peeled and cooked shrimp in half lengthwise and set aside.
• Cook the dough for 2-3 minutes on the grill, or until crispy and charred in some places.
• Remove the dough to a cutting board with the cooked side facing up.
• Spread the dough with 1/4 c. of basil pesto, a layer of mozzarella, the shrimp, and a sprinkle of red onion.
• Place the pizza back on the grill.
• Cook with the lid of the grill covered for another 3-5 minutes, or until the bottom is crispy and the cheese has melted.
• Sprinkle the pizza with 1 c. of loosely packed baby arugula and a pinch of coarse salt.

Serves two-three