Best Grilled Shrimp And Clinatro Pesto Pizza Recipes

Grilled Shrimp Pizza image

Provided by Food Network Kitchen

Time 35m

Yield Serves 4

Number Of Ingredients 9

3/4 pound medium shrimp, peeled and deveined
1 red onion, sliced into rounds
1/4 cup extra-virgin olive oil, plus more for brushing
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 pound prepared pizza dough, at room temperature
1 cup cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.
Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.
Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.
Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.
Per serving: Calories 585; Fat 28 g (Saturated 7 g); Cholesterol 143 mg; Sodium 708 mg; Carbohydrate 60 g; Fiber 3 g; Protein 27 g

Grilled Shrimp and Cilantro Pesto Pizza image

Provided by Bobby Flay

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

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
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish
3/4 cup fresh cilantro leaves
1/4 cup fresh 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
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

Steps:

Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
Preheat the grill to medium-high.
Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).