Ingredients Jump to Instructions ↓

  1. 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)

  2. 3/4 cup warm water (105 to 115 degrees F)

  3. 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging

  4. 1 1/2 teaspoons salt

  5. 3 teaspoons olive oil, divided, plus more for brushing dough

  6. 2 cups grated Monterey Jack cheese

  7. Cilantro Pesto, recipe follows

  8. Grilled Shrimp, recipe follows

  9. Cilantro leaves, for garnish

  10. 3/4 cup fresh cilantro leaves

  11. 1/4 cup parsley leaves

  12. 2 garlic cloves , coarsely chopped

  13. 2 tablespoons pine nuts

  14. 1/4 cup grated Parmesan

  15. 1/2 cup olive oil

  16. 16 large shrimp, peeled and deveined

  17. Olive oil

  18. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Put all ingredients in the work bowl of a food processor . Process until smooth. Season with salt and pepper to taste.

  4. 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.


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