Saturday, July 10, 2010
Grilled Shrimp Pizza
I honestly can't remember where I found this recipe! I was searching (for what seems forever) the other day for a shrimp recipe that sounded amazing and this is the one I settled on. Oh my goodness I'm glad I did! Every detail about this recipe is perfect. The dough recipe is definitely one I'll be using again and again. So very simple, so very tasty. It was fun for me and Chip to work on this together. I did the prep work and he did the grilling...I think our "thing" this summer may turn out to be experimenting with grilled pizzas!
Yield: 6 servings (serving size: 2 wedges)
2 teaspoons honey
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour (about 10 ounces), divided
6 tablespoons stone-ground yellow cornmeal, divided
1/2 teaspoon salt
2 teaspoons olive oil, divided
36 large shrimp, peeled and deveined (about 1 pound)
1/8 teaspoon salt
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) queso fresco, crumbled
6 tablespoons green salsa, divided
1/2 cup fresh cilantro leaves, divided
To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, 2 tablespoons cornmeal, and 1/2 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each into a 10-inch circle on a floured surface. Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal. Brush each portion with 1 teaspoon oil; coat lightly with cooking spray. Cover with plastic wrap; chill.
Thread 6 shrimp onto each of 6 (12-inch) wooden skewers. Sprinkle shrimp with 1/8 teaspoon salt. Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done. Cool slightly, and coarsely chop. Combine cheeses.
Remove plastic wrap from 1 dough portion; discard plastic. Slide dough onto grill rack coated with cooking spray, using a spatula as a guide. Grill 3 minutes or until lightly browned; turn. Spread 3 tablespoons salsa over crust, leaving a 1/4-inch border. Top with half of the shrimp and 2 cups cheese mixture. Grill an additional 3 minutes or until crust is golden brown and cheese melts. Remove and keep warm. Repeat procedure with remaining dough, salsa, shrimp, and cheese mixture.
Sprinkle each pizza with 1/4 cup cilantro. Cut each pizza into 6 wedges.