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