Grilled Pesto Pizza with Shrimp

I have been eating this pizza (minus the dough recipe) since I was a kid. My mom was actually in our local newspaper showcasing this pizza. It’s a classic (in my opinion) with homemade pesto, cheese, shrimp, and tomatoes. Definitely add or subtract with your preferences, but this pizza is delicious!

Toppings
Pesto
Shrimp
Tomatoes
Jarlsberg & Fontina Cheese

Pesto

5 cups basil
6 large garlic cloves
2/3 cup pine nuts
1 cup freshly grated parmigiano reggiano
1 cup olive oil
Salt & Pepper to taste

Instructions
Add basil, garlic, pine nuts, & parmigiano reggiano to food processor and pulse several times to mix and then mix continuously. Slowly add olive oil in a steady stream while mixing- stop to scrape sides down and continue mixing until pesto is smooth.
Salt & pepper to taste

Jim Lahey Pizza Dough
My Pizza Cookbook (affiliate link)

3 3/4 cups all-purpose flour
1/4 teaspoon active dry yeast
2 teaspoons fine sea salt
1 1/2 cups cool water 

Instructions

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) for 18 hours or until it has more than doubled.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. Shape each portion into a round and turn seam side down. The mounds should not be sticky; if they are, dust with more flour & cover with towels for another 2-3 hours

Pizza Construction

Preheat Grill to 450°F for about 30 minutes prior to cooking pizza. Clean grill and use a piece of paper towel to rub oil on grates liberally to prevent dough from sticking.

When grill is hot, gently shape a piece of dough with a little bit of olive oil and then set it on grill. Give it about 3-6 minutes (dough should be easy to remove, if not then let cook a little longer) and then flip the dough for another 2-4 minutes. Take off of grill and top with toppings and then place back on the grill for another 10ish minutes- check on it occasionally and keep it on the grill shorter and longer until cheese is nice & melty.

Time will vary