Grilled Shrimp, Roasted Garlic & Basil Pesto Pizza
For the Crust:
750-g fresh pizza dough
¼ cup Cornmeal for dusting
For the Toppings:
30 Medium Sized Shrimp cleaned, deveined (approx. 1 lb)
2 cups Frisee
1 cup Fontina Cheese grated
1 bulb Roasted Garlic
½ cup Basil Pesto (*see recipe below)
¼ cup Extra Virgin Olive Oil
2 cups Basil Leaves
¾ cup Extra Virgin Olive Oil
½ cup Pine nuts
½ cup Shredded Parmesan
2 Cloves Garlic
½ tsp kosher salt
½ tsp freshly ground black pepper
* To make the pesto just add all of the ingredients to a food processor & pulse till smooth.
Bring pizza dough to room temperature as per package instructions. Remove from bag; divide into 2 balls.
On lightly floured surface, pull and shape into 2 pizzas, about 9 inches (23 cm) wide. Crimp edges as you would with pie. Prick dough all over with fork tines. Let rest at room temperature 30 minutes.
While the pizza dough rests, preheat your grill to medium high heat (about 550F/280C). Oil grill very generously and grill shrimp for 1- 1 ½ minutes on each side. Remove from grill and set aside.
Place pizzas onto cornmeal or flour-dusted pizza paddle. Place on a heated cornmeal dusted pizza stone or oiled grill preheated to medium-high (about 550F/280C); close lid. Grill dough about 3-5 minutes on each side until lightly browned. Remove pie dough from grill. Spread basil pesto on each pizza. Arrange grilled shrimp on each pizza. Sprinkle on cloves of roasted garlic and fontina. Grill indirect for 5-10 minutes until cheese is melted and shrimp are opaque. Top with frisee and a drizzle of olive oil. Cool for 1-2 minutes then slice & serve.