Grilled Shrimp & Pesto Pizza
Submitted By: Cookin' Canuck
1 recipe of homemade pizza dough, or store-bought dough
35-40 medium shrimp, peeled & deveined
1 tsp kosher salt
3/4 cup basil pesto
35-40 mini fresh mozzarella balls (or slices of fresh mozzarella)
1 package dry yeast
1 cup warm (105-115 degrees F) water
1 tsp honey or sugar
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1 tbsp olive oil
Flour for kneading and rolling
Heat 1 tbsp olive in a large skillet over high heat. Add the shrimp, sprinkle them with salt, and sear very briefly. The shrimp should sear about 30 seconds per side. Remove the shrimp from the skillet and set aside.
Roll out the dough into six 6-inch rounds. Lay them on a flour-covered cutting board until you're ready to use them.
Before the pizzas go on the grill, be sure to have all of your ingredients ready and sitting right beside the barbecue.
Place the pizza dough rounds on the grill. Depending on the size of your grill, you may have to do this in two batches. Close the lid and grill for about 2 minutes, or until the dough is puffed and there are grill marks on the bottom of each round.
Flip the rounds and press down slightly with the back of a metal spatula to get rid of some of the air inside the dough. Quickly divide the pesto, shrimp, and mozzarella evenly amongst the pizzas.
Close the lid and grill until the cheese melts, about 3 more minutes. Remove from the grill and let the pizzas sit for about 5 minutes so that the crust absorbs the olive oil released from the pesto.
Pour the yeast into a large bowl. Add water and honey, and stir. Let the mixture sit until foamy bubbles appear on the surface of the water, about 10 minutes. Add the flours, salt, and olive oil and stir with a wooden spoon.
Turn the dough out onto a lightly floured surface and knead the dough until it is smooth and elastic, about 5-6 minutes. Spray a large bowl with cooking spray, place the ball of dough in the bowl and lightly spray the surface with cooking spray. Cover the bowl with a dish towel and let the dough rest in a warm, draft-free room for 1 hour.
Preheat the oven to 500 degrees F. After 1 hour, the dough should have doubled in size. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a circle. Place it on a cookie sheet or pizza paddle. If you are using a pizza stone, place it in the 500 degree oven for 15 minutes. Cover the dough with desired toppings and either place it in the oven on a cookie sheet or slide it from the pizza paddle onto the stone.
Bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbling.