Grilled Shrimp & Pesto Pizza
This shrimp pesto pizza is a flavor-packed delight that combines succulent shrimp, vibrant basil pesto, and creamy mozzarella on a crispy grilled crust. Each bite offers a harmony of fresh and savory notes, making it a fantastic choice for a summer gathering or a quick weeknight meal.
— Constant Cookbook
Ingredients
- 1 recipe of my 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)
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Makes six 6-inch pizzas
Nutrition
- Calories: 724 kcal
- Carbohydrate Content: 34 g
- Protein Content: 43 g
- Fat Content: 49 g
- Saturated Fat Content: 14 g
- Cholesterol Content: 149 mg
- Sodium Content: 1537 mg
- Fiber Content: 1 g
- Sugar Content: 5 g
- Serving Size: 1 serving
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