Total Time
16mins
Prep 10 mins
Cook 6 mins

Having never made a pizza on the grill before, I was pleasantly surprised at how easy it was. This is a really tasty pizza! The salsa verde (GREEN salsa) and queso fresco cheese are a MUST, in my opinion, to the success of this pizza.

Ingredients Nutrition

Directions

  1. Combine cheeses; set aside.
  2. Thread 6 shrimp onto each of 3 wooden skewers.
  3. Sprinkle shrimp with 1/8 teaspoon salt.
  4. Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done.
  5. Cool slightly, and coarsely chop.
  6. Place dough on rimless baking sheet sprinkled with cornmeal.
  7. Brush dough with olive oil.
  8. Slide dough onto greased grill rack, using a spatula as a guide.
  9. Grill 3 minutes or until lightly browned on bottom; flip.
  10. Spread salsa over crust, leaving a 1/4 inch border.
  11. Top with shrimp and cheese mixture.
  12. Grill and additional 3 minutes or until crust is golden brown and cheese melts.
  13. Sprinkle with cilantro and serve immediately.
Most Helpful

5 5

Used my homemade salsa verde and this turned out so good. Was quick to cook on the Kamado Joe.

5 5

A very nice easy recipe.
I did use Pillsbury, and all of the other ingredients as listed.
I did make 2 small changes, but nothing that really changed the overall taste. I just like a bit more seasoning.

I brushed the pizza dough with olive oil, s/p and a little garlic. Not too much
Also, I brushed the shrimp with olive oil, s/p and a touch of chili powder for a bit more flavor.

Another option is I served a lime wedge and squeezed a bit over the top which was quite good. It went great with the shrimp and cilantro

The pizza cooked excellent. I grill pizzas often and love how they come out.
This was a very nice recipe with the salsa verde and queso. A wonderful flavor.

4 5

We made this last week as a "change of pace" type dinner. The flavor was good - the pizza tasted like something we'd get when eating out. It was pretty easy and the process went relatively quickly. Next time, I'll try to find a thicker salsa verde (the one I picked up was a bit runny but still worked). One problem we had was that after the toppings were on, our grill seemed to be a little on the hot side and was browning the bottom too quickly, so we ended up putting it in the oven to finish melting the cheese and avoid blackening a significant portion of the pizza. My husband in particular was very excited to finally try making a pizza on the grill (he's been wanting to do one for awhile now). Thanks for the idea...we'll be using this one again in the future!