Grilled Shrimp, Basil Pesto, Roasted Red Pepper and Goat Cheese Pizza

Grilled Shrimp, Basil Pesto, Roasted Red Pepper & Goats cheese Pizza from the grill topped with frisee and extra virgin olive oil

Grilled Shrimp, Basil Pesto, Roasted Red Pepper & Goat Cheese Pizza

Grilling pizzas is a fun group grilling activity. You can feed a lot of people in a short amount of time, everyone gets to pick what they like and…hey… its pizza. Everybody loves pizza!

I had a houseful of guests over recently – a mix of kids of all ages and a handful of adults. All of them love to play in the kitchen.  And, I love the fact that pizzas don’t have to be perfect. Kids and adults can stretch the dough and make their own unique pizza. They can be any shape or size and the topping combinations are endless. While the kids stuck with the typical pepperoni and mozzarella cheese, I wanted to make something a little more flavorful.

We made 8 large pizzas in a very short amount of time. When you have all of your ingredients assembled ahead of time, it’s a snap.

Here are my top tips for having a grilled pizza party:

  1. Use store bought dough. It saves time and stress. If you have a local pizza shop where you love their dough, ask if you can buy it directly from them or purchase from your local grocery store.
  2.  Let the dough come up to room temperature and stretch the dough out at least 30 minutes in advance of grilling. This allows the dough to relax.
  3.  Make sure every ingredient you want is assembled and ready to go ahead of time.  Grilling pizzas happens quickly so you need to have everything set ahead of time.
  4. Make sure the raw ingredients you choose like peppers are sliced thinly so they will cook within 3-4 minutes. Or, grill larger pieces of vegetables and meats ahead of time and slice into smaller pieces.
  5. If you are grilling the pizzas directly on the grates – oil the grates generously and repeatedly if making more than one pizza.
  6. If you are using a pizza stone – generously flour or cornmeal the stone to help prevent sticking.
  7. Have all your tools ready to go ahead of time – pans, trays, tongs, and pizza peels should all be within arm’s length of the grill.
  8. After grilling the dough directly, use indirect heat to melt cheese and warm toppings.
  9. If making multiple pizzas, make sure to clean the grates and brush off the pizza stone in between each pie.
  10. Dessert pizzas (try a smores pizza) are a great way to end the meal. Experiment to find your favorite flavor combinations.

Here is the recipe for my favorite pizza from our pizza night: Grilled Shrimp, Basil Pesto, Roasted Red Pepper and Goat Cheese pizza. Enjoy and have fun!

 

Dough prep for grilling pizza

Dough prep for grilling pizza

Successful Pizza Flip

Successful Pizza Flip

 

Adding toppings to the grilled pizza dough

Adding toppings to the grilled pizza dough

 

Pizza is back on the grill indirect to melt the cheese and warm the toppings.

Pizza is back on the grill indirect to melt the cheese and warm the toppings.

 

Grilled Pizza on an Infrared Grill, Grilling Pizza, Pizza on the grill

Delicious Grilled Shrimp, Basil Pesto, Roasted Red Pepper and Goat Cheese Pizza

Grilled Shrimp, Basil Pesto, Roasted Red Pepper and Goat Cheese Pizza

Rating: 51

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 pizzas

Serving Size: Will vary

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Grilled Shrimp, Basil Pesto, Roasted Red Pepper and Goat Cheese Pizza

Grilled Shrimp, basil pesto and goat cheese pizza; it's delicious and easy to make too!

Ingredients

    For the Crust:
  • Fresh pizza dough, about 1 1/2 pounds
  • 1/2 cup flour for dusting
  • 1/2 cup Canola oil for the grill
  • For the Toppings:
  • 30 medium-sized Shrimp cleaned, deveined (approximately 1 pound)
  • 2 cups frisee
  • 1 cup crumbled Goat Cheese
  • 2 roasted red peppers cut into strips
  • ½ cup basil pesto (*see recipe below)
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
  • Basil Pesto
  • 2 cups basil leaves
  • ¾ cup extra virgin olive oil
  • ½ cup slivered almonds
  • ½ cup shredded parmesan
  • 2 cloves garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. To make the pesto, add all of the ingredients to a food processor and pulse till smooth.
  2. Bring pizza dough to room temperature as per package instructions. Remove from bag; divide into 2 balls.
  3. On lightly-floured surface, pull and shape into 2 pizzas, about 9 inches (23 cm) wide.
  4. Prick dough all over with fork tines. Let rest at room temperature 30 minutes.
  5. While the pizza dough rests, preheat your grill to medium high heat (about 550F/280C).
  6. Oil grill very generously and grill shrimp for 1-1½ minutes on each side.
  7. Remove from grill and set aside.
  8. Place pizzas onto flour-dusted pizza paddle or cookie sheet.
  9. Place on an oiled Infra-red grill, preheated to medium-high (about 550F/280C); close lid.
  10. Grill dough about 2 minutes on each side until lightly browned.
  11. Remove pie dough from grill.
  12. Spread basil pesto on each pizza.
  13. Arrange grilled shrimp on each pizza.
  14. Sprinkle on Goat cheese and roasted red pepper strips.
  15. Turn off half the burners on your grill to create an indirect heat zone.
  16. Carefully return pie to the grill, placing on the side where the grills have been turned off (indirect). Grill indirect for 5-6 minutes until cheese is melted and shrimp are opaque.
  17. Top with frisee, season with salt and pepper and a drizzle of olive oil.
  18. Cool for 1-2 minutes; slice and serve.
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