Shrimp Scampi Grilled Pizzas on Herbed Crust
Combine 2 cups flour, undissolved yeast, rosemary, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.) Divide dough into 8 equal portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Ingredients
Crust:
- 3-1/2 to 4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 2 tablespoons rosemary
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120° to 130°F) *
- 1/3 cup Mazola® Corn Oil
- Additional flour for rolling
Sauce:
- 1/4 cup butter
- 2 tablespoons Mazola® Corn Oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine (such as chardonnay)
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
Toppings:
- 2 cups (8 ounces) shredded mozzarella cheese
- 1 pound (500 g) precooked small frozen shrimp, thawed, 40 to 60 count per pound
- 1 cup (4 ounces) shredded Parmesan cheese
- Fresh parsley, optional
Method
Combine 2 cups flour, undissolved yeast, rosemary, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
Divide dough into 8 equal portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Start charcoal fire or preheat gas grill to medium-high heat.
Melt butter in a small saucepan. Add the oil and minced garlic. Cook over medium-high heat for about 1 minute. Add the wine, lemon juice, and salt. Let the sauce continue to cook for 3 to 5 minutes to reduce down a bit. Remove from heat.
Lift each crust carefully, using hands, and place on grill. Grill for 3 to 4 minutes until bottom is lightly browned and top appears set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Brush the sauce on the grilled side of each pizza crust. Sprinkle each with about 2 tablespoons of mozzarella cheese. Top with 5 to 7 shrimp, then an additional 2 tablespoons each of mozzarella and Parmesan cheese.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill. Sprinkle with parsley, if desired. Serve immediately.
