Grilled Shrimp and Cilantro Pesto Pizza

Grilled Shrimp and Cilantro Pesto Pizza

Recipe By: Bobby Flay


1 1/4 ounce pkg. active dry yeast (2 1/4 tsps.)
3/4 cup warm water (105 - 115 degrees F)
1 3/4 - 2 cups unbleached all-purpose flour - plus additional for kneading
1 1/2 tsp. salt
2 cups grated monterey jack cheese
3 tsp olive oil, divided, plus more for brushing dough
Cilantro Pesto (see below)
Grilled Shrimp (see below)
Cilantro Leaves for garnish
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves
2 tbsp. pine nuts
1/4 cup grated Parmesan Cheese
1/2 cup olive oil
salt and freshly ground black pepper
16 large shrimp, peeled and deveined
olive oil
salt and pepper


1. Prepare dough by whisking together yeast and 1/4 cup of the warm water in a small bowl. 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, remaining water, and 2 tsp oil, and stir until combined. Transfer dough to a floured surface and knead until smooth. Grease large bowl with remaining 1 tsp oil, add dough and turn to coat. Cover and put in warm place until double in volume (about 1 - 1 1/2 hours). Once risen, divide in half. Set one half aside for another pizza or other use. Divide the remaining half into 4 balls. Roll each into 8 inch circles (can also make one large pizza). Brush dough 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 grill and spread a few tablespoons of cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.

2. Prepare cilantro pesto by putting all ingredients in food processor. Process until smooth. Season with salt and pepper to taste.

3. For grilled shrimp, preheat grill to high. In a large bowl, toss shrimp with enough olive oil to coat, and season with salt and pepper. Gril for 1 - 2 minutes per side or until jusdt cooked through. Remove from grill and keep warm until ready to use.


We like to make a couple of larger pizzas (using the second half of the dough) in our outdoor pizza oven (but can also use regular oven). Also, we use the cilantro pesto as a sauce, then add cheese and shrimp on top and bake all at once.

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