How many servings does this recipe make?

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

What ingredients do I need for Spicy Garlic Shrimp Barbequed Pizza?

You need 11 ingredients. The key ingredients include: 2 pizza dough balls, 1/4 cup sauce spicy quick, 2 teaspoons olive oil, 1/2 pound shrimp garlic, recipe below, and more.

Is Spicy Garlic Shrimp Barbequed Pizza suitable as seafood?

Yes, Spicy Garlic Shrimp Barbequed Pizza falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Spicy Garlic Shrimp Barbequed Pizza?

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

Spicy Garlic Shrimp Barbequed Pizza Recipe

Name: Spicy Garlic Shrimp Barbequed Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pizza dough balls; 1/4 cup sauce spicy quick; 2 teaspoons olive oil; 1/2 pound shrimp garlic, recipe below; 4 ounces Emmental cheese grated; 2 tablespoons romano cheese grated; 1/2 pound shrimp cleaned, deveined and peeled; 2 cloves garlic grated or crushed; 2 teaspoons olive oil; salt; pepper

Spicy Garlic Shrimp Barbequed Pizza

Eats Now Editorial Team · 303 kcal · Seafood

1
["Take 2 balls of dough out of your refrigerator and put on a lightly floured surface.", "Using your finger tips pull and flatten the dough into a 1/2 inch thick round.", "Cover and let rest for at least 2 hours before you are ready to cook.", "In the meantime prepare your shrimp. Chop shrimp and season with salt and pepper.", "Put olive oil in a heavy bottomed pan over medium high heat. Get oil nice and hot.", "Add shrimp and garlic to the pan.", "Turn the shrimp with a spatula to make sure that the shrimp gets coated in the garlic. Cook until just pink.", "Remove to a plate and wait to use for your topping.", "Pull pizza dough into a rough round approximately 12 inches in diameter. Place on a lightly floured pizza peel.", "Brush lightly with oil.", "Get your coals nice and hot. You want a single layer of coals covered in white ash in the bottom of your grill. For my 22"" kettle grill this means roughly 80% of my charcoal chimney is filled. You want the fire hot but not scorching. It's a delicate balance which you will need to get a feel for.", "Make sure that your cooking grate is clean and lightly oiled. Flip your dough off the pizza peel right onto the grates. When it starts to bubble check the under side. If the dough is browned or even lightly charred you are ready to take it off.", "Using your pizza peel and possibly some tongs remove your dough from the grill. Make sure that the cooked side is up.", "Add your sauce to the pizza dough. You don't want to add too much. If you can still see the dough through the sauce in some spots you are good.", "Put down your cheese in a single layer.", "Add the romano and shrimp. Now your pizza is ready to go back on the grill.", "Put on the grill and cover. Check after the first 2 minutes and keep your eye on the pizza every 30 seconds after that. Pull just as soon as your cheese is melted and your dough is golden. A little char is a good thing, all black is bad.", "Put onto a cutting board and cut into 8 slices.", "Serve away."]

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

Spicy Garlic Shrimp Barbequed Pizza

Tips for the best results

Variations & substitutions

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