Grilled Shrimp and Cilantro Pesto Pizza Recipe

Name: Grilled Shrimp and Cilantro Pesto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons); 3/4 cup warm water (105 to 115 degrees F); 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging; 1 1/2 teaspoons salt; 3 teaspoons olive oil, divided, plus more for brushing dough; 2 cups grated Monterey Jack cheese; Cilantro Pesto, recipe follows; Grilled Shrimp, recipe follows; Cilantro leaves, for garnish; 3/4 cup fresh cilantro leaves; 1/4 cup parsley leaves; 2 garlic cloves, coarsely chopped; 2 tablespoons pine nuts; 1/4 cup grated Parmesan; 1/2 cup olive oil; Salt and freshly ground black pepper; 16 large shrimp, peeled and deveined; Olive oil; Salt and freshly ground black pepper

Servings: persons

1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
1 1/2 teaspoons salt
3 teaspoons olive oil, divided, plus more for brushing dough
2 cups grated Monterey Jack cheese
Cilantro Pesto, recipe follows
Grilled Shrimp, recipe follows
Cilantro leaves, for garnish
3/4 cup fresh cilantro leaves
1/4 cup parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

1
In a small bowl, whisk together the yeast and 1/4 cup of the warm water.
2
Let sit for 5 minutes to proof.
3
Place 1 3/4 cups of the flour in large bowl with the salt.
4
Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined.
5
Transfer the dough to a floured surface and knead until smooth.
6
Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat.
7
Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
8
Preheat the grill to medium-high.
9
Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza.
10
Then divide the half into 4 balls.
11
Roll each ball into 8-inch circles.
12
Brush each circle with oil and grill on both sides until golden brown.
13
Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted.
14
Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza.
15
Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
16
Put all ingredients in the work bowl of a food processor.
17
Process until smooth.
18
Season with salt and pepper to taste.
19
Preheat the grill to high.
20
In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper.
21
Grill for 1 to 2 minutes per side or until just cooked through.
22
Remove from grill and keep warm until ready to use.

1248

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons), 3/4 cup warm water (105 to 115 degrees F), 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging, 1 1/2 teaspoons salt, and more.

Yes, Grilled Shrimp and Cilantro Pesto Pizza falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp and Cilantro Pesto Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions