This post includes an affiliate link at the bottom and iPhone photos.

Today’s post is an incredibly flavorful “drunken” shrimp pizza. This recipe comes from the Pizza on the Grill cookbook. It was from Williams-Sonoma. I am not sure if the store still sells it or not. I made this pizza while at the beach this fall and found it to be awesome.

Drunken Shrimp Pizza
Serves 2 to 4

• 1 pound colossal shrimp, thawed if applicable, shelled, and deveined
• 1 cup vodka plus Tabasco sauce (recipe calls for 1 teaspoon, I did 2 tsp)
• 4 cloves garlic, minced
• 6 tablespoons olive oil, divided
• Kosher salt to taste
• 1/4 cup of uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temperature
• 1 cup cooked tomato sauce
• 8 ounces fresh mozzarella cheese
• 10 black olives, pitted
• Zest of 1 lemon, finely grated with a microplane or zester
• Freshly ground black pepper, to taste

1. Pat the shrimp dry. Combine the vodka, garlic, and 4 tablespoons of the oil in a large nonreactive metal or glass bowl. Add the shrimp, cover with plastic wrap, and let marinate in the refrigerator for 30 minutes.
2. Preheat the grill, whether you are cooking by gas or charcoal (or oven).
3. Remove the shrimp from the marinade and season with salt. Place them on the cooking grate directly over the heat and grill until no longer translucent, 2 to 3 minutes per side. Reserve topping.



4. Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
5. Spread the entire surface with the sauce. Artfully arrange the mozzarella slices, then the shrimp and olives on top.
6. Finish grilling/baking the pizza.



7. Remove from the grill, sprinkle with the lemon zest, and season with salt and pepper. Slice and serve immediately.

Next time I make this pizza, I definitely plan to cook the pizza dough for longer. That is probably one of the hardest things to learn to do when mastering baking a pizza. If you are doing it on the grill like I do there is this awkward dance between undercooked and overcooked. The dough is so delicate when you are first figuring out how to make it that you just have to practice!

Source:
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