Photo: Charles Walton IV; Styling: Buffy Hargett
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- Vegetable cooking spray
- 1 pound unpeeled, large raw shrimp (31/35 count)
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons olive oil
- 1 1/2 pounds bakery pizza dough
- All-purpose flour
- Plain yellow cornmeal
- 1/2 cup Garden Pesto*
- 3/4 cup freshly grated Parmesan cheese
- 1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium) heat.
- 2. Peel shrimp, and slice in half lengthwise; devein, if desired.
- 3. Sauté onion, bell pepper, salt, and pepper in 1/2 tsp. hot oil in a large skillet over medium heat 5 minutes or until tender. Transfer onion mixture to a large bowl. Sauté shrimp in remaining 1 tsp. hot oil 3 minutes or just until shrimp turn pink. Add shrimp to onion mixture, and toss.
- 4. Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface. 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.
- 5. Slide pizza dough rounds onto cooking grate of grill; spread Garden Pesto over rounds, and top with shrimp mixture. Sprinkle each with 2 Tbsp. Parmesan cheese.
- 6. 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. Serve immediately.
- *Refrigerated store-bought pesto may be substituted.
- Note: Individual pizza dough rounds may be made ahead. 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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