Bbq Shrimp Pizza Food

BBQ SHRIMP PIZZA WITH ONIONS, BACON AND JACK BLUE CHEESE COLESLAW

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.

BARBECUE SHRIMP

Steps:

• Add all ingredients to an oven-proof skillet; stir to combine.
• Bake at 450° for 10 minutes or until shrimp turn pink.
• Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

BBQ CHICKEN GRITS PIZZA

Steps:

• Bring 5 cups water to a boil in a large pot. Slowly whisk in grits. Reduce heat and simmer, stirring often (grits will bubble in spots), until liquid has absorbed and grits are tender, 20 to 25 minutes. Remove from heat and season with salt; let stand for 5 minutes.
• Preheat oven to 450°F. Lightly grease a baking sheet. Combine chicken and barbecue sauce in a bowl. Scrape grits onto baking sheet and spread out to form a 1/2-inch-thick oval; let stand for 5 minutes. Bake until warm, 4 to 6 minutes.
• Remove from oven and switch oven to broil. Top grits with chicken, jalapeño (if desired), onion, and mozzarella. Broil, about 6 inches from heat, until beginning to brown, 2 to 3 minutes. Drizzle with barbecue sauce and sprinkle with cilantro.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

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.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and 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 of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
• Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
• Preheat the grill to medium-high.
• Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

NAANILICIOUS GRILLED SHRIMP PIZZA

Steps:

• 1. Preheat oven to 425 degrees.
• In a heated skillet add butter and 2 Tbsp olive oil, add fennel, onion, zest & garlic. Caramelize until golden brown. This will take about 20 minutes
• Combine pesto, marinara and remaining olive in a mixing bowl.
• Spread sauce on bread, add cheese, shrimp ,onions/fennel, red peppers, oilves, basil and little more cheese on top.
• Place pizza on oven proof pan or stone. Bake for 10-12 minutes or until cheese has melted.
• Garnish with fennel frawns and drizzle with olive oil.

GRILLED SHRIMP PIZZA

Steps:

• Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.
• Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.
• Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.
• Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.
• Per serving: Calories 585; Fat 28 g (Saturated 7 g); Cholesterol 143 mg; Sodium 708 mg; Carbohydrate 60 g; Fiber 3 g; Protein 27 g

BBQ SHRIMP PIZZA

Steps:

• Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from the oven, and spread the BBQ sauce evenly over the flatbread. Season the baby shrimp with salt and pepper and a squeeze of lime juice. Arrange baby shrimp on the flatbread, then scatter the mozzarella cheese over everything. Bake at 375°F for four minutes. Remove from the oven and top with the chopped cilantro and onions. Serve immediately.

SUMMERTIME SHRIMP PIZZA

Steps:

• Preheat oven to 500ºF. If using a pizza stone, put it in the oven to preheat. Otherwise, use a baking sheet coated with cooking spray.Heat ½ teaspoon olive oil in a medium nonstick skillet set over medium heat. Add zucchini and cook for 2 minutes. Transfer to a plate.Increase heat to medium-high and add ½ teaspoon olive oil to the skillet. Add shrimp and cook for 1 minute, turning halfway through. Transfer to a plate.Cut corn kernels off the cobs. Discard the cobs.Dust counter with flour and roll out pizza dough. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.Brush dough with 1 tablespoon olive oil and sprinkle with salt, pepper and Parmesan cheese. Top pizza dough with zucchini, shrimp, corn and mozzarella cheese.Bake until the cheese is bubbling and the crust is starting to brown, 7-8 minutes. Let pizza rest for 5 minutes, then cut into 8 slices. Sprinkle the basil and parsley over top. Serve.

GRILLED SALAD PIZZA

Steps:

• Prepare a grill for medium heat.
• For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
• Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
• Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
• Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
• Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.

GRILLED SHRIMP AND PESTO PIZZA

Steps:

• Place pizza stone on grill grates and heat grill, with the lid closed, to a temperature around 400-425F.
• Sprinkle the corn meal on a pizza peel, cutting board or parchment paper.
• Shape dough into a round 10" pizza crust and place on the pizza peel, cutting board or parchment paper. The corn meal will allow the pizza to transfer onto the pizza stone smoothly.
• Spread the pesto evenly on the pizza dough and sprinkle the mozzarella cheese on top of the pesto.
• Top the pizza with shrimp, tomatoes, onions, and crumbled feta cheese.
• Slide the pizza onto the pizza stone carefully. Close the lid and let the pizza bake on the grill for 15-20 minutes. The crust should be browned along the edges and the mozzarella cheese should be melted and bubbly.
• Lift the pizza off the stone and let it rest on a cutting board for 5 minutes.
• Cut it into 8 pizza slices and serve.

BBQ SHRIMP PIZZA

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.

SHRIMP AND PESTO PIZZA

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.

PESTO CHICKEN OR SHRIMP PIZZA

Steps:

• Preheat oven to 400.
• Melt 1 tbs butter over med-high heat until it starts to foam.
• Sautee mushrooms 5-7 minutes or until softened. Remove and set aside.
• Add reminaing 1 tbs of butter and onion to pan and stir. Cover and let cook about 5 minutes until onions soften.
• Remove lid and let cook 15-20 minutes or until nicely browned and caramelized, stirring midway. Pour balsamic vinegar and sprinkle sugar over onions and stir to combine.
• Meanwhile, spread roasted garlic over crust.
• Spread pesto over crust.
• Top with chicken or shrimp, onions, mushrooms, tomato and cheeses.
• Bake 10-12 minutes or until crust is brown and cheese is melted and bubbly and slightly browned.

GRILLED SHRIMP PIZZA

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.

BBQ SHRIMP PIZZA

Steps:

• Preheat oven to 375°F.
• Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes.
• Remove flatbread from the oven, and spread the BBQ sauce evenly over the flatbread.
• Season the baby shrimp with salt and pepper and a squeeze of lime juice.
• Arrange baby shrimp on the flatbread, then scatter the mozzarella cheese over everything.
• Bake at 375°F for four minutes. Remove from the oven and top with the chopped cilantro and onions. Serve immediately.

THE QUEEN OF PIZZAS (GOURMET SHRIMP PIZZA)

Steps:

• Preheat pizza stone in oven at 450°F Brush olive oil over crust and spread with prepared pizza sauce. Sprinkle on basil, oregano, red pepper flakes, pepper and garlic.
• Distribute shrimp, mushrooms, olives and onions over pizza.
• Combine 3 cheeses and sprinkle evenly over pizza.
• Bake for 10 minutes.
• Add toppings of your choice at table (do try to have some arugula and chili oil to drizzle over) and enjoy!
• With much love from the Quisine Queens.

BBQ SHRIMP PIZZAS WITH PICO DE GALLO

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil Ingredient(s) used more than once: shallot, cilantro Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Halve and peel shallot. Slice half into thin strips and mince other half.Core tomato and cut into 1/4" dice.Halve lime. Juice one half and cut other half into wedges.Mince cilantro (no need to stem).Pat shrimp dry. Place shrimp in a mixing bowl and coat with seasoning blend (use less if spice-averse).If using chicken breasts, pat dry and, on a separate cutting board, slice into 1" pieces. Season same amount. If using flank steak, separate into a single layer. Season same amount. 2 Assemble the Pizzas Place flatbreads on a clean work surface.Smear BBQ sauce on each flatbread. Add sliced shallot (to taste) and top with cheese. 3 Bake the Pizzas Place pizzas directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips.Bake until crust is crispy and cheese is bubbly, 5-7 minutes.While pizzas bake, make pico de gallo. 4 Make the Pico de Gallo In another mixing bowl, combine tomato, diced shallot (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), and 1/4 tsp. pepper. Set aside for flavors to marry.For next step, if using 16 oz shrimp, work in batches. If using chicken, use a medium non-stick pan over medium-high heat with 2 tsp. olive oil. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using flank steak, use same pan, heat, and olive oil, and stir occasionally until no pink remains, 4-6 minutes. 5 Cook Shrimp and Finish Dish Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook undisturbed until golden brown, 2-3 minutes.Flip, and cook until lightly browned and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer shrimp to a plate and set aside until cool enough to handle. Once cool, halve lengthwise.Plate dish as pictured on front of card, topping pizzas with pico de gallo and shrimp. Garnish with remaining cilantro and squeeze lime wedges over (to taste). Bon appétit!