Grilled Shrimp Pizza with Cilantro Pesto Sauce

Votes: 1

How to Make - Grilled Shrimp Pizza with Cilantro Pesto

Time: 25 min.
Complexity: easily
Servings: 4

Bobby Flay's pesto is a combination of aromatic cilantro and parsley. Use homemade pizza dough, coat it with pesto, top it with creamy mozzarella cheese and tender shrimp, and grill it all up.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 packet (7 g) of dry active yeast (2 and 1/4 tsp)
3/4 cup warm water (40-45°C)
1 3/4 - 2 cups unbleached durum wheat flour, plus extra for kneading and dusting the dough
1.5 tsp salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro pesto sauce, see recipe below
225 g thinly sliced buffalo mozzarella cheese (cheese made from black water buffalo milk)
Grilled shrimp, see recipe below
Fresh coriander leaves for garnish

Cilantro Pesto Sauce:

3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 coarsely chopped cloves of garlic
2 tablespoons pine nuts
1/4 tbsp. 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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, shrimps, pesto sauce, whole grain flour, garlic, pine nuts, Parmesan cheese, mozzarella cheese, parsley, cilantro

Cooking the dish according to the recipe:

In a small bowl, combine the yeast and 1/4 cup warm water and let sit for 5 minutes to test for activity. In a larger bowl, place 1 3/4 cups flour and salt. Add the dissolved yeast, remaining water, and oil and mix well.

Turn the dough out onto a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn it over to coat.

Cover and place in a warm place until the dough rises (it should double in size), for 1 to 1.5 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 a circle 20 cm in diameter. Brush with oil and grill until golden brown.

Spoon a few tablespoons of cilantro pesto sauce onto each pizza, top with slices of buffalo mozzarella cheese, then 4 shrimp, and garnish with parsley leaves. Grill the pizzas until the cheese is melted. Serve hot.

Cilantro Pesto Sauce:

Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste.

Grilled shrimp:

Preheat grill to medium-high heat.

Brush each shrimp with oil, season with salt and pepper. Grill for 1-2 minutes per side or until cooked through (the shrimp are opaque and pink).