Grilled Shrimp ‘n Artichoke Pizza
Sure, grilling standard fare like burgers, dogs, chicken, steak, etc. is always terrific. But there is just something about grilling PIZZA that really elevates the fun factor! Whether you decide to make your own dough from scratch, use a packaged crust or roll out pre-made fresh dough, grilling adds an extra element of summery flavor to your pies. The sky’s the limit when it comes to toppings! Choose from all kinds of sauces and cheese, (or not), ground meat, sausage, seafood, BBQ chicken or whatever! And of course, all kinds of summer-fresh veggies and herbs are awaiting your exploration. Ya just gotta try it!
Yield: 1 pizza
Yield: 1 pizza
Ingredients
Crust
- 1 pound fresh whole wheat pizza dough at room temperature allow about 30 minutes
- Whole wheat flour
- 4 teaspoons olive oil divided
Shrimp
- Oil for grill
- 3/4 pound medium raw shrimp peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- Pinch freshly ground pepper
- Skewers if wooden, soak in water for 15 minutes before grilling
Toppings
- About 1 cup all-natural pizza sauce like Eden or Muir Glen
- 1 14 ounce can artichokes, drained and quartered
- 1/2 cup roasted red peppers in jar drained and sliced (or 1 red bell pepper, sliced)
- 2 plum tomatoes sliced
- About 1 cup shredded or crumbled cheese such as mozzarella, cheddar, feta or goat
Garnish
- 1/2 cup fresh basil leaves
- Dried oregano
Instructions
Grill Shrimp:
- Prepare grill for direct and indirect heat. Lightly oil grill rack.
- Thread shrimp on skewers.
- In a small bowl, whisk together olive oil, oregano, salt and pepper. Brush marinade on shrimp, coating evenly.
- Grill shrimp over direct heat for 2 to 3 minutes per side or until opaque and cooked through. Remove shrimp from skewers to a plate. (Cut into smaller pieces if desired.)
Make Pizza:
- On a lightly floured surface, roll dough out into a rectangle. (approximately 18” x 12” or to desired thickness) Brush dough with 2 teaspoons olive oil.
- Carefully transfer dough to direct heat side of grill, oil side down. Grill until crust is lightly browned, about 3 minutes.
- Brush crust with remaining 2 teaspoons olive oil. Turn crust over. Move crust over indirect heat. . (If crispier crust is desired, grill for about 3 minutes before moving to indirect heat.)
- Spoon pizza sauce evenly onto crust, leaving a 1/2-inch border. Top with artichokes, roasted red peppers, tomatoes and shrimp. Sprinkle with cheese. Close cover.
- Grill for 5 to 6 minutes or until crust is crispy, shrimp and veggies are hot and cheese is melted. Garnish with fresh basil leaves; sprinkle with oregano. Cut into wedges.
Notes
Make Ahead and Storage: to keep dough from becoming soggy, it’s best to assemble pizza just prior to grilling. Pizza may be reheated in a 325 degrees F oven for about 10 minutes or until hot. Pizza may also be frozen, tightly wrapped for up to 4 months.
Fresh pizza dough: is available at natural food stores like Whole Foods and many supermarkets. If you prefer, you may also choose a packaged crust such as all-natural Rustic Crust (shelf-stable), or look for one of the healthy frozen crusts now available such as Udi’s Gluten-free Pizza Crusts. Bob’s Red Mill also makes a great pizza crust mix.
Grilled shrimp is really delicious! However, if time is short, you may use pre-cooked shrimp as well. Add shrimp when assembling pizza as directed above.
Grilled shrimp is really delicious! However, if time is short, you may use pre-cooked shrimp as well. Add shrimp when assembling pizza as directed above.
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