Grilled Shrimp and Cilantro Pesto Pizza

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 25 min
  • Inactive: 1 hr 35 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)

3/4 cup warm water (105 to 115 degrees F)

1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging

1 1/2 teaspoons salt

2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl

Cilantro Pesto, recipe follows

8 ounces buffalo mozzarella, thinly sliced

Grilled Shrimp, recipe follows

Fresh cilantro leaves, for garnish

Cilantro Pesto:

3/4 cup fresh cilantro leaves

1/4 cup fresh parsley leaves

2 garlic cloves, coarsely chopped

2 tablespoons pine nuts

1/4 cup grated Parmesan

1/2 cup olive oil

Salt and freshly ground black pepper

Grilled Shrimp:

16 large shrimp, peeled and deveined

Olive oil

Salt and freshly ground black pepper

Directions

  1. Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
  2. Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.

Cilantro Pesto:

  1. Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;

Grilled Shrimp:

  1. Preheat the grill to medium-high.
  2. Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

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