A delightful twist on pizza, combining the smoky flavor of grilled shrimp with a cheesy topping and fresh herbs.
Combine the mozzarella and queso fresco in a bowl and set aside.
Mixing the cheeses beforehand ensures an even distribution on the pizza.
Thread the shrimp onto wooden skewers, about 4 per skewer.
Soak the skewers in water beforehand to prevent burning on the grill.
Sprinkle the shrimp with salt for seasoning.
A light sprinkle of salt enhances the shrimp's natural flavor.
Grill the shrimp skewers for 2 minutes on each side until cooked through.
Ensure the grill is hot before placing the shrimp to achieve a nice sear.
Remove the shrimp from the skewers and chop coarsely.
Let the shrimp cool slightly before chopping to avoid burns.
Sprinkle cornmeal on a baking sheet and place the pizza dough on it.
The cornmeal prevents the dough from sticking and adds a nice texture.
Brush the dough with olive oil for flavor.
Use a brush for even application of the oil.
Place the dough on the grill and cook for 3 minutes until lightly browned on the bottom.
Use a spatula to carefully transfer the dough onto the grill.
Flip the dough and spread salsa verde over the top, leaving a small border.
Spreading the salsa evenly ensures every bite is flavorful.
Top the pizza with the chopped shrimp and cheese mixture.
Distribute the toppings evenly for a balanced flavor.
Grill the pizza for another 3 minutes until the cheese melts and the crust is golden.
Keep an eye on the pizza to prevent burning.
Sprinkle fresh cilantro leaves on top and serve immediately.
Adding cilantro at the end preserves its fresh flavor.
Continua nella nostra app per un'esperienza migliore
