Shrimp Pesto Grilled Pizza

This shrimp pesto grilled pizza is going to be your new favorite thing you can't wait to throw on the grill!

Course Main Course

Cuisine Italian

Keyword grilled pizza, shrimp pizza

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 401kcal

Author Kelli Shallal MPH RD

1 pizza crust medium thickness works best, too thin and it will crack, to thick and it won’t cook before it burns
¼ cup arugula pesto or walnut pesto or store bought
¼ cup shredded part skim mozzarella cheese
½ cup artichoke hearts
2 - 3 tablespoons sliced black olives
15 medium cooked shrimp tail off

Grill gas or charcoal (after an extensive amount of research we just bought this one)
Brush
Metal tongs with rubber handles
Metal spatula with rubber handles

Make or defrost your pizza dough.
Preheat grill to 600F
Coat both sides of pizza dough with olive oil.
Cook pizza dough with the lid closed for 2-3 minutes or 1-2 minutes with grill closed.
Use your tongs to lift the pizza up and check for doneness, you want grill marks but no charring. Basically, you are looking for a crisp layer of pizza dough, like it’s almost ready to eat.
If possible, at this point move the pizza crust away from direct heat. Then, flip the pizza dough and begin coating the pizza with desired toppings. If making the shrimp pesto pizza I suggest going in order of pesto, cheese, then toppings.
Cook the pizza for 3-5 minutes with the lid on or until it’s melted and bubbly. Don't walk away, you want to check your pizza every 1-2 minutes for doneness! Drag the pizza off the grill and let cool for a few minutes before serving!