It seems that grilled pizzas have almost become a Memorial Day tradition in the mountains. There is nothing better than grilling on my friend’s Jamey and Phil’s mountain porch. Beautiful views and an awesome grill (that compliments a great kitchen) – and of course, good friends and cocktails. It’s a goal of mine to come up with new pizza combinations every year. This pizza was one of my favorites – a great combination of seafood, seasonal pesto and goat cheese. And, I must admit, I added some extra bacon to this recipe that made the pizza over-the-top.
This is a great last-minute recipe if you are entertaining friends this summer. I highly recommend it!
Grilled Pesto, Shrimp and Lemon Goat Cheese Pizza
- 1/2 recipe of pizza dough
- 3/4 pound pealed shrimp
- 1 teaspoon, hot smoked paprika
- 1 large log, goat cheese
- 1/2 cup, homemade or store-bought pesto
- 1/4 cup shaved parmesan cheese
- 1/2 lemon
- salt and pepper
- olive oil
In a small skillet, heat about 1 tablespoon of olive oil to medium-high heat. Add shrimp and season with hot smoked paprika, salt and pepper. Cook until pink and firm.
Prepare grill for cooking. Roll the dough out until thin. Lightly brush dough with some oil. When the fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), carefully transfer dough, trying not to stretch it, oiled side down, with your hands to grill rack. Grill oiled dough until underside is browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, sprinkle each crust with pesto, goat cheese, shrimp, and parmesan cheese. Grill, covered, until undersides are golden and cheese is melted, about 4 minutes. If it isn’t brown enough, stick under the broiler for a final crisping. Right before serving, squeeze a little lemon over it to finish!