Grilled Shrimp Pizza
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.
- Ready In:
- pizza dough, of your choice (I used Pillsbury pizza dough)
- 2 tablespoons cornmeal
- 1 teaspoon olive oil
- 18 large shrimp, peeled and deveined (about one pound)
- 1⁄8 teaspoon salt
- 1 cup shredded part-skim mozzarella cheese
- 1 cup queso fresco, crumbled
- 3 tablespoons salsa verde (I typically use a bit more)
- 1⁄4 cup fresh cilantro leaves
- Combine cheeses; set aside.
- Thread 6 shrimp onto each of 3 wooden skewers.
- Sprinkle shrimp with 1/8 teaspoon salt.
- Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done.
- Cool slightly, and coarsely chop.
- Place dough on rimless baking sheet sprinkled with cornmeal.
- Brush dough with olive oil.
- Slide dough onto greased grill rack, using a spatula as a guide.
- Grill 3 minutes or until lightly browned on bottom; flip.
- Spread salsa over crust, leaving a 1/4 inch border.
- Top with shrimp and cheese mixture.
- Grill and additional 3 minutes or until crust is golden brown and cheese melts.
- Sprinkle with cilantro and serve immediately.
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A very nice easy recipe.<br/>I did use Pillsbury, and all of the other ingredients as listed.<br/>I did make 2 small changes, but nothing that really changed the overall taste. I just like a bit more seasoning.<br/><br/>I brushed the pizza dough with olive oil, s/p and a little garlic. Not too much<br/>Also, I brushed the shrimp with olive oil, s/p and a touch of chili powder for a bit more flavor.<br/><br/>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<br/><br/>The pizza cooked excellent. I grill pizzas often and love how they come out.<br/>This was a very nice recipe with the salsa verde and queso. A wonderful flavor.Reply
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!Reply
This was a delicious pizza with a new twist. I went pretty heavy on the salsa verde and it was wonderful! Unfortunately, I came up empty on my search for queso fresco due to a big snowstorm - who would have thought!! so used feta in place of it. It was still good but I definitely think the queso fresco would have made the pizza. I'll be visiting the mexican markets next time I make this one! Made for Top Recipes of 2009 Tag Game.Reply