It was nearly 80 degrees today. Do you know what happens in 80 degree weather around dinnertime? The Grillmaster emerges from hibernation to prepare us a fired up meal.
Grilled pizza seemed like the perfect light meal to enjoy on this pleasant day. And it’s probably one of the fastest grilled meals I’ve ever made, so this is a great dish to cook outside when you want to enjoy, well, being outside.
BBQ Shrimp Pizza
Yum Factor: Alex – 8.5 , Jessalyn – 7
For the crust:
Use a prepared pizza dough or the yeast-free recipe I used below.
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon dried oregano
– 2/3 cup milk or water (I used milk)
– 6 tablespoons olive oil
Mix together in a bowl until it comes together in a ball. Roll out to whatever shape you’d like.
For the shrimp:
Note: If you’re using wooden skewers, you’ll want to have them soaking in water advance. Safety first.
– 3/4 teaspoon smoked paprika
– 1/2 teaspoon each garlic powder, salt, pepper, dried oregano
– about 18 large shrimp, shells removed
Mix together the seasoning. Toss shrimp in to coat. Refrigerate until ready to grill.
For the spinach:
I boiled a great big handful of fresh spinach for about 4 minutes then rinsed under cold water, drained, squeezed out the water, and chopped to put on the pizza. You could also use thawed frozen chopped spinach.
1. After the grill has preheated, turn it down to medium-high heat and carefully place the dough directly on the grates. Close the lid. It will need about 4-5 minutes per side.
2. When you’ve flipped it to the second side, add on the shrimps. I put mine on skewers so they’re easier to keep track of. They’ll probably need 2-3 minutes per side (or less, depending on how hot your grill is). You’ll want them to be pinkish white underneath all that paprika–not gray.
3. When the crust is finished, remove it to a plate and paint on a small amount of BBQ sauce (make your own or use your favorite bottled sauce – which is what I did tonight to save time). Next, sprinkle on the cooked spinach.
4. When the shrimp are finished, remove them from their skewers, chop if you wish, and place atop the spinach.
5. I know it’s weird to mix cheese and seafood, but shrimp seems to be the sometimes exception. Plus we felt weirder eating pizza without any sort of cheese on it. So we crumbled on a bit of fresh goat cheese we picked up from the farmer’s market this weekend which actually meshed quite well with its cool creaminess against the fiery spiced shrimp.
Alex recommends sprinkling a little extra BBQ sauce over the pizza before serving. This is definitely not your average tomato-plastered, cheese oozing pizza. I’d even venture to call it gourmet. Why not? And did I mention it’s simple enough to make on a Monday night?
What are your thoughts on grilled pizza? Do you consider BBQ shrimp to be an unusual pizza topping? Or perhaps you’ve had crazier? Who’s the grillmaster in your household? Leave a comment and let us know.