We observed clean pizza dough to be had at the back of the deli counter at Publix. in case you're waiting for a larger crowd, you may purchase pizza dough in bulk out of your local wholesale membership or maybe a fave pizza restaurant.
- Vegetable cooking spray
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 pound unpeeled, large raw shrimp (31/35 count)
- 1 1/2 pounds bakery pizza dough
- 1/4 teaspoon salt
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon pepper
- All-purpose flour Plain yellow cornmeal
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup Garden Pesto*
- Coat bloodless cooking grate of grill with cooking spray, and location on grill. Preheat grill to 350° (medium) heat.
- Peel shrimp, and slice in half of lengthwise; devein, if desired.
- Sauté onion, bell pepper, salt, and pepper in 1/2 tsp. warm oil in a big skillet over medium warmness five minutes or until gentle. switch onion combination to a large bowl. Sauté shrimp in closing 1 tsp. warm oil 3 mins or just until shrimp turn crimson. add shrimp to onion mixture, and toss.
- Divide dough into 6 same portions. lightly sprinkle flour on a massive surface. Roll each component into a 6-inch round (approximately 1/four-inch thick). carefully switch pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal.
- Slide pizza dough rounds onto cooking grate of grill; spread garden Pesto over rounds, and pinnacle with shrimp mixture. Sprinkle every with 2 Tbsp. Parmesan cheese.
- Grill, blanketed with grill lid, 4 mins. Rotate pizzas one-area turn, and grill, blanketed with grill lid, 5 to 6 more minutes or until pizza crusts are cooked. Serve immediately.
- *Refrigerated store-sold pesto can be substituted.
- word: individual pizza dough rounds can be made ahead. Roll out as directed, and area between pieces of wax paper sprinkled with flour and cornmeal; location in a gallon-length zip-top plastic bag. Seal bag, and sit back eight hours.
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