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Grilled Shrimp Pizza

Randy Mayor
Yield 6 servings (serving size: 2 wedges)
Green salsa (also known as "salsa verde") is available in most grocery stores either near Hispanic foods or stored with other bottled salsas. Queso fresco is a salty, crumbly Mexican cheese you'll find in most major supermarkets or at Latin markets.

Ingredients

  • Dough:
  • 2 teaspoons honey
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 2 1/4 cups all-purpose flour (about 10 ounces), divided
  • 6 tablespoons stone-ground yellow cornmeal, divided
  • 1/2 teaspoon salt
  • Cooking spray
  • 2 teaspoons olive oil, divided
  • Remaining ingredients:
  • 36 large shrimp, peeled and deveined (about 1 pound)
  • 1/8 teaspoon salt
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces) queso fresco, crumbled
  • 6 tablespoons green salsa, divided
  • 1/2 cup fresh cilantro leaves, divided

Nutrition Information

  • calories 458
  • caloriesfromfat 25 %
  • fat 12.8 g
  • satfat 6.4 g
  • monofat 4.1 g
  • polyfat 1.3 g
  • protein 35 g
  • carbohydrate 48.8 g
  • fiber 2.1 g
  • cholesterol 149 mg
  • iron 4.7 mg
  • sodium 636 mg
  • calcium 401 mg

How to Make It

  1. To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, 2 tablespoons cornmeal, and 1/2 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  3. Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each into a 10-inch circle on a floured surface. Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal. Brush each portion with 1 teaspoon oil; coat lightly with cooking spray. Cover with plastic wrap; chill.

  4. Prepare grill.

  5. Thread 6 shrimp onto each of 6 (12-inch) wooden skewers. Sprinkle shrimp with 1/8 teaspoon salt. Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done. Cool slightly, and coarsely chop. Combine cheeses.

  6. Remove plastic wrap from 1 dough portion; discard plastic. Slide dough onto grill rack coated with cooking spray, using a spatula as a guide. Grill 3 minutes or until lightly browned; turn. Spread 3 tablespoons salsa over crust, leaving a 1/4-inch border. Top with half of the shrimp and 2 cups cheese mixture. Grill an additional 3 minutes or until crust is golden brown and cheese melts. Remove and keep warm. Repeat procedure with remaining dough, salsa, shrimp, and cheese mixture. Sprinkle each pizza with 1/4 cup cilantro. Cut each pizza into 6 wedges.