This grilled pizza is perfect for your next summer grilling party. Topped with sautéed shrimp, pesto, and tomatoes your guests won’t be disappointed.
Buy sun-dried tomatoes packed in olive oil if possible, because they are easier to cut.
In a small bowl, dissolve the yeast in warm water with sugar. Place the Flour in the mixing bowl and stir in the salt and cornmeal. Add the water and oil and stir with a strong spoon or with the dough hook of an electric mixer until a stiff dough has formed. If you are using a mixer the dough can be kneaded for about two minutes. If you are kneading by hand, place the dough on a very lightly floured counter and knead dough for about 10 minutes, (adding only enough flour to prevent from sticking). When the dough is nice and smooth, brush with olive oil to prevent a skin from forming. Place the dough in an oiled bowl and cover with a piece of plastic wrap. Place the dough on the counter. Don’t place it anywhere hot. Let dough rise for an hour. Punch the dough down and refrigerate the dough overnight.
The next day- Use a knife and cut your dough into four even size pieces. Roll the dough into pizza crusts. After rolling the crusts you will be ready to grill your pizza crust.
I like to use a food processor to make this sauce. If you don’t have one, you can chop everything up by hand using a sharp knife. Remove the core from the tomatoes. Slice them into quarters. Place the tomato quarters in the bowl of a food processor and chop them briefly using the pulse control on the processor. Do not puree the tomatoes. Leave them very chunky. Place the chopped tomatoes in a separate bowl. Put the Garlic and basil leaves in the food processor. Chop these using the pulse control again until this is chopped fine, but not a puree. Place the Garlic and Basil in the bowl with the Tomatoes. Add the rest of the ingredients to the bowl and stir with a spoon until the sauce is well combined. Refrigerate for about an hour to accentuate the flavors.
Brush the grilled side of the pizza crust with 1 tablespoon of the oil. Dust with the Parmesan. Heat the remaining tablespoon of oil in a sauté pan over medium heat. Sauté the shrimp until opaque and pink, about 1 ½ minutes. Don’t worry if they seem undercooked; they will cook more when you grill the pizza. Season to taste with salt and black pepper.
Top the pizza crust with the mozzarella. Spoon the tomato sauce and the basil pesto on top, creating an alternating pattern of red and green. Add the sun-dried tomatoes, shrimp, red onions, capers, and garlic.
To grill your pizza, be sure your grill is at the medium heat temperature we have described earlier. An important difference in grilling your finished pizza is to move your coals to one side of the grill. You will grill the pizza with an indirect heat, instead of directly above the hot coals.
Position your pizza alongside your grilling surface. Carefully slide your pizza off the tray using your tongs to guide the pizza on to your grill. Place the pizza to the side of the hot coals. Do not place it directly over the coals. You may place a lid on the grill now to help heat the toppings while your pizza cooks. If your pizza is not overloaded with toppings, the toppings should be hot when the crust is done.
Check your pizza in one minute to see how things are developing. Use tongs to lift the edges and see the results so far. If your pizza is beginning to darken quickly, your fire is too hot. Browning should occur in about 3 to 5 minutes. Turn your pizza, 180 degrees, during the grilling to get an even doneness. You may slide it directly over the fire for a brief moment to help get the crust even crispier. Be careful it may burn if left over the fire too long.
When your crust is browned it will also be crispy on the bottom. It is ready to remove. Pull it on to your tray or screen with your tongs and remove it from the grill. Slide the pizza onto a cutting board, garnish the fresh basil and cracked black pepper and cut into squares or slices. "Segoe UI","sans-serif"">