This week the temps are going to be in the 90′s. And our A/C is on the fritz, so if I don’t have to turn on the oven I’m happy. While on vacation last week, I poured over a bunch of recent cooking magazines. A popular recipe for this time of year is pizza on the grill. So I thought I’d give it a shot tonight. This turned out better than I could have hoped, I actually ate three pieces and my hubby at the rest! And while most of the recipes called for homemade dough that you cook on the grill, I cheated and used a thin crust Boboli crust. Try this recipe this week, I promise you’ll love it!
Shrimp Pizza on the Grill:
frozen tail-off deveined shrimp (as much as you want on your pizza)
1/2 cup butter
extra virgin olive oil
2 cloves minced garlic
1/2 t. parsley flakes
1 t. italian seasoning
1 can of mushrooms
sliced sweet onions
quartered cherry tomatoes
1 cup feta cheese
1 Boboli thin crust
start with a thin crust Boboli
I used my extra virgin olive oil from Old World Olive Press in Rockford. I also used their Italian seasoning.
Throw a dash of olive oil in a fry pan.
mmm…add butter, garlic, seasonings and shrimp. scampi it up!
brush crust with olive oil
once shrimp is done, place on crust
keep the butter in the pan after you’ve removed the shrimp and add the onions and mushrooms. saute till tender.
meanwhile, cover crust with feta and tomatoes
add onions and mushrooms. i also drizzled just a LITTLE bit of the butter sauce because it was so darn good!
bring outside and throw on a grill heated to medium high. cook for about 5 minutes until crust is crispy.
this was my first helping. yummmm!
this was my hubby’s plate. he loved this and ate the entire pizza other than my three pieces. mmm…