Grilled Shrimp and Cilantro Pesto Pizza

Name: Grilled Shrimp and Cilantro Pesto Pizza
Prep time: 1 h 42 min
Cook time: 1 h 42 min
Total time: 1 h 42 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast (2 1/4 teaspoons); 1 leave Cilantro , for garnish; 177 milliliters fresh cilantro leaves; 2 garlic cloves, coarsely chopped; 473 milliliters grated Monterey Jack cheese; 118 milliliters olive oil; 3 teaspoons olive oil, divided, plus more for brushing dough; 4 servings Olive oil; 59 milliliters grated Parmesan; 59 milliliters parsley leaves; 2 Tbsps pine nuts; 2 teaspoons salt; 4 servings Salt and freshly ground black pepper; 16 larges shrimp, peeled and deveined; 414 milliliters unbleached all-purpose flour plus additional for kneading and dredging; 177 milliliters warm water (105 to 115 degrees F)

Grilled Shrimp and Cilantro Pesto Pizza might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 889 calories, 29g of protein, and 68g of fat per serving. This recipe serves 4. It is perfect for The Fourth Of July. This recipe is typical of Mediterranean cuisine. A mixture of unbleached flour plus additional, pine nuts, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour and 42 minutes.

Instructions

Watch how to make this recipe.

In a small bowl, whisk together the yeast and 1/4 cup of the warm water.

Ingredients you will need

Water

Yeast

Equipment you will use

Whisk

Bowl

Let sit for 5 minutes to proof.

Place 1 3/4 cups of the flour in large bowl with the salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined.

Ingredients you will need

Water

Yeast

Cooking Oil

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.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Red Chili Pepper

Anchovies

Dough

Equipment you will use

Grill

Roll each ball into 8-inch circles.

Ingredients you will need

Roll

Brush each circle with oil and grill on both sides until golden brown.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted.

Ingredients you will need

Cheese

Equipment you will use

Grill

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.

Ingredients you will need

Cilantro

Shrimp

Spread

Pesto

Equipment you will use

Grill

Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;

Ingredients you will need

Salt And Pepper

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Shrimp

Equipment you will use

Grill

Bowl

Remove from grill and keep warm until ready to use.

Equipment you will use

Grill

Equipment

Ingredients

Servings:

7grams

package active dry yeast (2 1/4 teaspoons)1leave

Cilantro , for garnish 177milliliters

fresh cilantro leaves 2

garlic cloves, coarsely chopped 473milliliters

grated Monterey Jack cheese 118milliliters

olive oil 3teaspoons

olive oil, divided, plus more for brushing dough 4servings

Olive oil 59milliliters

grated Parmesan 59milliliters

parsley leaves 2Tbsps

pine nuts 2teaspoons

salt 4servings

Salt and freshly ground black pepper 16larges

shrimp, peeled and deveined 414milliliters

unbleached all-purpose flour plus additional for kneading and dredging 177milliliters

warm water (105 to 115 degrees F)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.