| Level: | Intermediate |
| Total: | 1 hr 42 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 4 individual pizzas |
Ingredients
- 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
- 3/4 cup warm water (105 to 115 degrees F)
- 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
- 1 1/2 teaspoons salt
- 3 teaspoons olive oil, divided, plus more for brushing dough
- 2 cups grated Monterey Jack cheese
- Cilantro Pesto, recipe follows
- Grilled Shrimp, recipe follows
- Cilantro leaves, for garnish
- 3/4 cup fresh cilantro leaves
- 1/4 cup parsley leaves
- 2 garlic cloves, coarsely chopped
- 2 tablespoons pine nuts
- 1/4 cup grated Parmesan
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 16 large shrimp, peeled and deveined
- Olive oil
- Salt and freshly ground black pepper
Instructions
- In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
- Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;
- Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 854 |
| Total Fat | 60 g |
| Saturated Fat | 19 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 31 g |
| Cholesterol | 105 mg |
| Sodium | 673 mg |
Reviews
Absolutely amazing! I make it every year! It’s a flavor explosion in your mouth.
The pizza was delicious! I loved the cilantro pesto. I would like to try it on pasta or with chicken. So good!!!
This was delicious!! I’ve never grilled pizza before, it was amazing. So crispy, and the shrimp with the pesto was incredible over the crispy pizza crust. I found that the dough recipe really only made about half of what Bobby says it should have made (I used all of it for this recipe, with none saved for another use, as stated. Otherwise, it was perfect and I’ll definitely make again.
Loved this recipe. I added some lemon juce to the pesto.
I didn’t dredge the shrimp and it was still amazing!!
Awesome! The only thing I did differently was to switch out the parsley in favor of a cup plus of cilantro and 1/3 cup of fresh lemon juice (I’ve been making cilantro pesto this way for a decade, but this was easily the best dish ever for it!)
Wow! Glad I saved this one in my “recipe box”. I used store bought pizza dough, but did the rest exactly as the recipe directed. It was soooo easy and the results were amazing! The dough tasted incredibly fresh and the toppings were perfectly balanced. After the first few bites I decided to sprinkle a little fresh lime juice on it and thought it was even a little better. Don’t pass on this because you don’t want to go to the trouble to make the dough! Thank you, Bobby, for a dish we’ll make again and again.
I made this for a lunch pizza party.
Everybody loved it including me.
Cilantro and shrimps make fantastic combination.
Everybody loved it including me.
Cilantro and shrimps make fantastic combination.
this recipe was great and easy, however i used soft flour tortillas.
I’m new to pizza making and this turned out really well. Loved the pesto and shrimp is always good.