Best 4 Grilled Shrimp And Cilantro Pesto Pizza Recipes
Indulge in a culinary masterpiece that tantalizes your taste buds and transports you to the sun-kissed shores of Italy – the Grilled Shrimp and Cilantro Pesto Pizza. This delectable dish combines the smoky flavors of succulent grilled shrimp with a refreshing burst of cilantro pesto, all harmoniously nestled atop a crispy and flavorful pizza crust. Dive into a symphony of textures, where the tender shrimp and crunchy vegetables dance upon a bed of melted cheese, creating an unforgettable pizza experience.
Alongside this main attraction, the article offers a treasure trove of additional pizza recipes, each a culinary gem in its own right. Embark on a culinary journey through the vibrant streets of Rome with the Prosciutto and Arugula Pizza, where salty prosciutto and peppery arugula mingle with creamy mozzarella and a drizzle of balsamic glaze. Transport yourself to the picturesque countryside of Tuscany with the Roasted Vegetable and Goat Cheese Pizza, a symphony of roasted zucchini, bell peppers, and mushrooms harmonizing with tangy goat cheese and a hint of fresh thyme.
For those seeking a taste of coastal Italy, the article unveils the Mediterranean Pizza, a seafood lover's paradise adorned with plump shrimp, tender calamari, and juicy mussels, all bathed in a savory tomato sauce and sprinkled with briny capers. And for a vegetarian delight, the article presents the Caprese Pizza, a tribute to the classic Italian salad, featuring ripe tomatoes, fresh mozzarella, and fragrant basil, drizzled with luscious olive oil and a sprinkle of sea salt.
Whether you're a seasoned pizza aficionado or a novice explorer of culinary delights, this article has something to satisfy every palate. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave you craving more.
GRILLED SHRIMP AND CILANTRO PESTO PIZZA
Provided by Bobby Flay
Categories main-dish
Time 1h42m
Yield 4 individual pizzas
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons 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 oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
- Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;
- Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.
GRILLED SHRIMP AND CILANTRO PESTO PIZZA
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cilantro Pesto: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Grilled Shrimp: 16 large shrimp, peeled and deveined Olive oil Salt and freshly ground black pepper 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). 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. Cilantro Pesto: 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.
SHRIMP AND PESTO PIZZA
In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes one 10-inch pizza
Number Of Ingredients 8
Steps:
- Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
- Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
- Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top it:Top with pesto, shrimp, tomatoes, onion, and Parmesan; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
GRILLED SHRIMP AND CLINATRO PESTO PIZZA
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. Cilantro Pesto: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Grilled Shrimp: 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).
Tips:
- For the best flavor, use fresh shrimp and cilantro.
- If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
- To make the pesto, use a food processor or blender to combine the cilantro, garlic, olive oil, Parmesan cheese, and pine nuts.
- If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
- To prevent the pizza from getting soggy, make sure to drain the shrimp well before adding them to the pizza.
- Serve the pizza immediately with your favorite dipping sauce.
Conclusion:
This grilled shrimp and cilantro pesto pizza is a delicious and easy-to-make meal that is perfect for a summer gathering. The combination of grilled shrimp, creamy pesto, and tangy goat cheese is sure to please everyone at the table. So next time you're looking for a quick and flavorful meal, give this pizza a try!
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