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Recipes > Grilled Shrimp Pizza Grilled Shrimp Pizza

Ingredients

• Ingredients
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• Dough:
• 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
• Cooking spray
• 2 teaspoons olive oil, divided
• Remaining ingredients:
• 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
• Preparation
• 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.
• Prepare grill.
• 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.
• Julie Grimes Bottcher, Cooking Light
• SEPTEMBER 2006

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