Shrimp-Pesto Pizza

Name: Shrimp-Pesto Pizza
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings All-purpose flour; 2 teaspoons olive oil; 177 milliliters freshly grated Parmesan cheese; 0 teaspoons pepper; 118 milliliters Garden Pesto; 680 grams bakery pizza dough; 454 grams unpeeled, large raw shrimp (31/35 count); 1 red bell pepper, chopped; 0 teaspoons salt; 6 servings Plain yellow cornmeal; 1 large yellow onion, chopped

The recipe Shrimp-Pesto Pizza could satisfy your Mediterranean craving in about 37 minutes. For $3.3 per serving, you get a main course that serves 6. Watching your figure? This pescatarian recipe has 572 calories, 32g of protein, and 17g of fat per serving. A mixture of garden pesto, olive oil, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 (medium) heat.

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Cooking Spray

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Grill

Peel shrimp, and slice in half lengthwise; devein, if desired.

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Shrimp

Saut onion, bell pepper, salt, and pepper in 1/2 tsp. hot oil in a large skillet over medium heat 5 minutes or until tender.

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Bell Pepper

Pepper

Onion

Salt

Cooking Oil

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Frying Pan

Transfer onion mixture to a large bowl. Saut shrimp in remaining 1 tsp. hot oil 3 minutes or just until shrimp turn pink.

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Shrimp

Onion

Cooking Oil

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Bowl

Add shrimp to onion mixture, and toss.

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Shrimp

Onion

Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface.

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Dough

All Purpose Flour

Roll each portion into a 6-inch round (about 1/4-inch thick). Carefully transfer pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal.

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Pizza Dough

Cornmeal

Roll

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Cutting Board

Baking Sheet

Slide pizza dough rounds onto cooking grate of grill; spread Garden Pesto over rounds, and top with shrimp mixture.

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Pizza Dough

Shrimp

Spread

Pesto

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Grill

Sprinkle each with 2 Tbsp. Parmesan cheese.

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Parmesan

Grill, covered with grill lid, 4 minutes. Rotate pizzas one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until pizza crusts are cooked.

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Prepared Pizza Crust

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Grill

Serve immediately.

*Refrigerated store-bought pesto may be substituted.

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Pesto

Note: Individual pizza dough rounds may be made ahead.

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Pizza Dough

Roll out as directed, and place between pieces of wax paper sprinkled with flour and cornmeal; place in a gallon-size zip-top plastic bag. Seal bag, and chill 8 hours.

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Cornmeal

All Purpose Flour

Roll

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Ziploc Bags

Wax Paper

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Ingredients

Servings:

6servings

All-purpose flour 2teaspoons

olive oil 177milliliters

freshly grated Parmesan cheese 0teaspoons

pepper 118milliliters

Garden Pesto 680grams

bakery pizza dough 454grams

unpeeled, large raw shrimp (31/35 count)1

red bell pepper, chopped 0teaspoons

salt 6servings

Plain yellow cornmeal 1large

yellow onion, chopped

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce.

A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.