Bbq Shrimp Pizza Recipes

Steps:

• Preheat oven to 450 degrees F. Roll pizza crust into a large rectangle, about 14 by 10 inches.
• Top pizza with barbecue sauce, to within 1/2-inch of the edges. Top with onions, shrimp, bacon, olives, and both cheeses. Bake 10 to 12 minutes, until cheese melts and crust is golden brown.
• Meanwhile, in a small bowl, whisk together the cider vinegar, olive oil and Dijon mustard. Stir in the raisins and the crumbled blue cheese. Season with salt and pepper and toss with the packaged coleslaw mix in a large bowl. Serve with pizza.

Steps:

• For the vinaigrette: Whisk together the vinegar, Dijon, garlic, shallots, thyme and lemon juice in a bowl. Pour in the oil slowly, whisking until emulsified. Reserve.
• For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve.
• For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F.
• Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside.
• Place dough on a work surface. Spread escarole over the dough, then add Manchego and mozzarella. Place shrimp on the pie, leaving room so that they will not be overcrowded. Transfer the pizza to a peel, then transfer to the pizza stone.
• Bake until the pizza and shrimp look cooked, 10 to 15 minutes.
• Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve.

Steps:

• 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.

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with pesto, shrimp, tomatoes, onion, and Parmesan; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

Steps:

• Preheat oven to 325 F.
• In small mixing bowl combine shrimp and BBQ sauce.
• Spread evenly over pie crusts.
• Place pie crusts on flat baking service and bake until throughly heated.
• If using cheese it may be added at the beginning or halfway through cooking.

Steps:

• Combine cheeses; set aside.
• Thread 6 shrimp onto each of 3 wooden skewers.
• Sprinkle shrimp with 1/8 teaspoon salt.
• Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done.
• Cool slightly, and coarsely chop.
• Place dough on rimless baking sheet sprinkled with cornmeal.
• Brush dough with olive oil.
• Slide dough onto greased grill rack, using a spatula as a guide.
• Grill 3 minutes or until lightly browned on bottom; flip.
• Spread salsa over crust, leaving a 1/4 inch border.
• Top with shrimp and cheese mixture.
• Grill and additional 3 minutes or until crust is golden brown and cheese melts.
• Sprinkle with cilantro and serve immediately.