Grilled Shrimp, Basil & Pepper Goat Cheese Pizza

Grilled Pizza, Grilled Shrimp, Basil pesto
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While there’s nothing wrong with a good cheese-n-pepperoni pizza, there’s a whole other world of topping combinations out there. Surprising guests with something unique like this grilled shrimp, basil pesto, roasted red pepper and goat cheese pizza will have them talking about what an amazing chef you are—and inviting themselves back for more.

Grilled Shrimp, Basil Pesto, Roasted Red Pepper and Goat Cheese Pizza

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 pizzas

Serving Size: Will vary

Calories per serving: -

Fat per serving: -


    For the Crust:
  • Fresh pizza dough, about 1 1/2 pounds
  • 1/2 cup flour for dusting
  • 1/2 cup Canola oil for the grill
  • For the Toppings:
  • 30 medium-sized Shrimp cleaned, deveined (approximately 1 pound)
  • 2 cups frisee
  • 1 cup crumbled Goat Cheese
  • 2 roasted red peppers cut into strips
  • ½ cup basil pesto (*see recipe below)
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
  • Basil Pesto
  • 2 cups basil leaves
  • ¾ cup extra virgin olive oil
  • ½ cup slivered almonds
  • ½ cup shredded parmesan
  • 2 cloves garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  1. To make the pesto, add all of the ingredients to a food processor and pulse till smooth.
  2. Bring pizza dough to room temperature as per package instructions. Remove from bag; divide into 2 balls.
  3. On lightly-floured surface, pull and shape into 2 pizzas, about 9 inches (23 cm) wide.
  4. Prick dough all over with fork tines. Let rest at room temperature 30 minutes.
  5. While the pizza dough rests, preheat your grill to medium high heat (about 550F/280C).
  6. Oil grill very generously and grill shrimp for 1-1½ minutes on each side.
  7. Remove from grill and set aside.
  8. Place pizzas onto flour-dusted pizza paddle or cookie sheet.
  9. Place on an oiled Infra-red grill, preheated to medium-high (about 550F/280C); close lid.
  10. Grill dough about 2 minutes on each side until lightly browned.
  11. Remove pie dough from grill.
  12. Spread basil pesto on each pizza.
  13. Arrange grilled shrimp on each pizza.
  14. Sprinkle on Goat cheese and roasted red pepper strips.
  15. Turn off half the burners on your grill to create an indirect heat zone.
  16. Carefully return pie to the grill, placing on the side where the grills have been turned off (indirect). Grill indirect for 5-6 minutes until cheese is melted and shrimp are opaque.
  17. Top with frisee, season with salt and pepper and a drizzle of olive oil.
  18. Cool for 1-2 minutes; slice and serve.

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