This is a deceptively delicious option for grilled pizza. Although not necessarily one that I would have gravitated toward, because I didn’t like the thought of seafood on pizza…I know, silly me. However, I have definitely changed my mind and this is now one of my absolute favorites!

INGREDIENTS
2 Tbs. olive oil
2 Tbs. unsalted butter
3 cloves garlic, minced
1 lemon, zested and juiced
pinch of red pepper flakes
1/4 cup white wine
1 pound, 16-20 count fresh shrimp peeled, deveined, split horizontally
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
handful fresh italian parsley, chopped
1 round fresh pizza dough
coarse corn meal

DIRECTIONS
Preheat your grill on high.
In a large skillet, melt butter and oil over medium-low heat. Then, add the garlic and lemon zest and cook for about a minute. Then add the wine and lemon juice, red pepper flakes and simmer for 2-3 minutes. Finally, add the shrimp and cook, only until pink and then remove them from pan and set aside. Continue simmering the sauce to reduce it a little bit.

Meanwhile, roll out the pizza dough in the coarse cornmeal. The cornmeal gives the crust a wonderful crunch and texture that everyone seems to love, especially me! I like my pizza very thin and crunchy, however you do the thickness you prefer. Also, I usually cut the round of dough into four pieces. I just find that to be a more manageable size to work with, on the grill and it is a more individual size.

GRILLING
When you finish rolling out, drizzle the dough with a little olive oil, salt and pepper. Then, move your pizza (no toppings yet, at this point, we are just cooking one side) to a pizza peal or sheet pan. When ready to grill, lift your dough with two hands, lay the loose (bottom end) end onto the grill and lay it away from you, directly on the preheated grill. Close the lid.

Stay close, because this only takes about 2-3 minutes. Have your tongs and a large, grill spatula ready. Lift the lid and you should see a wonderful, somewhat puffy piece of dough. If there are big bubbles, just deflate them with your tongs or spatula. Lift the dough slightly, to check the bottom. If the dough is somewhat stiff and has good grill marks, then remove from the grill. Just to let you know, when I am making this for more than two people, I prepare the crusts to this point. Then, when ready to eat, finish the toppings and the cooking.

Lower the heat to medium.

Drizzle a little more olive oil on the uncooked side and flip over. Now, on the cooked side, spread the scampi sauce evenly and then sprinkle on the mozzarella. Finally, distribute the shrimp over the pizza and sprinkle that with the parmesan. Back out at the grill, rest your sheet pan on the edge of the grill, take your tongs and gently slide the pizza from the pan to the grill and close the cover. Again, stay close and check after about five minutes. When the cheese is melted and the bottom has a good crust, then it is ready. Slide the pizza off the grill,  using the tongs and supporting underneath with the spatula.

NOTES
Don’t be overwhelmed, I know this seems daunting, but it really is quite simple, once you get over the fear of failure. Please just give it a try and I promise you won’t be disappointed. You can check out more detailed instructions in my grilled pizza recipe. Let me know how you make out.