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."
photo by FLKeysJen
- Ready In:
- 16mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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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Reviews
-
Used my homemade salsa verde and this turned out so good. Was quick to cook on the Kamado Joe. -
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. -
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! -
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. -
Sounds crazy but try it, you'll like it! The flavor comes from the green salsa, so choose a good one. I like La Costena which has both tomatillos and jalapenos and is thicker instead of runny. The Mexican crumbling cheese adds a nice texture without as much fat as regular pizza cheeses so with the lean protein of the shrimp and part-skim mozzarella this was a relatively lower fat pizza, as far as pizzas go.
RECIPE SUBMITTED BY
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After growing up in central Wisconsin, I moved to California and spent my 20's and part of my 30's there. I've since moved to the east coast to a small village in Northern Virginia - a huge change! We moved here mainly so we could live in an area better suited to raising children and closer to family. Although it's an adjustment, we really love it here. My husband and I were married in Feb 2003 and had our first daughter, Kylie, in Aug 2004. Our second daughter, Katie, was just born in July 2006. I was an HR Director until I became Mom, and I wouldn't trade this job for anything in the world!
I began cooking when I became a stay-at-home-mom, mostly out of necessity. We used to eat out for every meal...and I do mean EVERY meal. When our income was cut in half after my "early retirement", eating out was no longer an option. Therefore, if I was going to continue to eat all the delicious food I was accustomed to, I was going to have to...oh, the horror!!!...COOK IT MYSELF!!! I had grown up baking with my mom, but hadn't actually baked in years and had always left the cooking to her. To my utter surprise and delight (not to mention my husband's SHOCK and delight)...I loved it! Then, to find Recipezaar...well, it's become a much loved hobby and something I'll surely do for the rest of my life!
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