Grilled Shrimp and Cilantro Pesto Pizza

This delicious Grilled Shrimp and Cilantro Pesto Pizza is a quick and easy meal that’s perfect for any night. With a crispy grilled crust, melted cheese, and a burst of fresh cilantro pesto, it’s a tasty twist on traditional pizza. Feel free to swap out shrimp for other proteins you have on hand!

Ingredients Needed:

• 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 the dough
• 2 cups grated Monterey Jack cheese
• Cilantro Pesto
• The grilled Shrimp
• Cilantro leaves, for garnish

Cilantro Pesto:

• 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

Grilled Shrimp:

• 16 large shrimp, peeled and deveined
• Olive oil
• Salt and freshly ground black pepper

How To Make Grilled Shrimp and Cilantro Pesto Pizza Recipe?

1. Prepare the Dough: Whisk 7g yeast and 60 ml warm water in a small bowl and let sit for 5 minutes. In a large bowl, mix 220g to 240g flour and 9g salt. Add the yeast mixture, the remaining water, and 10 ml olive oil, and stir. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled in size.
2. Preheat the Grill: Heat the grill to medium-high.
3. Shape and Grill the Pizza: Once the dough has risen, divide it in half. Roll the remaining dough into 4 balls and shape each into a 20cm circle. Brush with olive oil and grill on both sides until golden brown.
4. Add Cheese and Grill: Sprinkle 50g grated cheese on each pizza and grill until the cheese melts. Remove from the grill.
5. Add Pesto and Shrimp: Spread some cilantro pesto over each pizza. Top with 4 grilled shrimp and sprinkle with cilantro leaves.

Recipe Tips:

• Preheat the Grill Properly: Make sure your grill is at medium-high heat before placing the dough on it. This helps the dough cook evenly and gives it a nice crisp texture.
• Use a Pizza Stone: For an extra crispy crust, use a pizza stone on the grill. It helps the heat distribute evenly across the dough.
• Roll the Dough Evenly: Roll the dough into even circles to ensure it cooks evenly on the grill. The uneven dough can result in some areas being too crispy and others too soft.
• Don’t Overcook the Shrimp: Grill the shrimp for just 1-2 minutes per side. Overcooking can make them rubbery and less flavorful.
• Fresh Cilantro is Key: For the best flavor, use fresh cilantro for the pesto and as a garnish. It adds a bright, fragrant flavor that elevates the pizza.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover pizza to cool down to room temperature. Then, place it in an airtight container and refrigerate for up to 2 days.
• Freeze: After cooling, you can freeze the pizza by wrapping it in plastic wrap and aluminum foil. Freeze for up to 1 month.
• Reheat: Reheat the pizza on the grill for a few minutes until the crust is crispy and the toppings are warmed up.

Nutrition Facts:

• Calories: 854 kcal
• Total Fat: 60 g
• Saturated Fat: 9 g
• Cholesterol: 125 mg
• Sodium: 1,200 mg
• Potassium: 400 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 31 g

Try More Bobby Flay Recipes:

• Grilled Shrimp Skewers with Cilantro-Mint Chutney
• Grilled Shrimp with Garlic (Gambas al Ajillo)
• Bobby Flay Grilled Shrimp​
• Bobby Flay Grilled Pizza