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Shrimp & Mozzarella Pizza

Ingredients

Scale
  • Pizza dough (Check out our go-to recipe courtesy of Debi Mazar & Gabriele Corcos)
  • Shrimp
  • Olive oil
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh basil leaves, chopped
  • 1 shallot, finely chopped
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 1/2 cup of shredded parmesan cheese
  • Extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 1 teaspoon kosher salt
  • Flour for dusting
  • Cornmeal for dusting
  • Pizza stone

Instructions

  1. Prepare pizza dough as directed.
  2. Mix 1/2 cup of EVOO and 1 clove of minced garlic. Set mixture aside (will be used when grilling).
  3. Divide dough into 3 parts. Set 1 part aside. Vacuum seal and freeze remaining 2 parts for future use.
  4. Turn your grill onto high heat. (We use The Big Green Egg at 700 degrees.)
  5. Add two tablespoons of EVOO to pan over medium heat. Saute garlic and shallot for 2 minutes.
  6. Add tomatoes to pan and continue to cook over medium heat until tomatoes are blistered (approximately 5 – 7 minutes). Add salt and pepper to taste. Remove mixture from pan and set aside in a bowl (to avoid overcooking).
  7. Season shrimp with salt and pepper. Add extra tablespoon of EVOO to pan and adjust heat to high. Saute shrimp on each side for approximately one minute, until pink and tails curl in.
  8. Remove shrimp from heat and cut into thirds. Toss into the vegetable mixture and toss.
  9. Lightly dust a flat surface with flour and roll pizza dough out.
  10. Sprinkle pizza stone with cornmeal and place dough on the stone.
  11. Cook dough on the grill for approximately 3 minutes (dough will begin to rise & slightly bubble). Brush with EVOO and garlic mixture.
  12. Spread vegetable and shrimp mixture onto dough and add mozzarella on top of mixture.
  13. Grill for an additional 5-7 minutes. Sprinkle parmesan cheese and basil on pizza and grill for 2 additional minutes.
  14. Remove from grill and let pizza set for 5 minutes.
  15. Slice and eat πŸ™‚

Keywords: pizza