Pizzatte with prawns

Grilled pizza delivers a delightful char that rivals wood-fired versions, and these pizzettes shine. The grill’s intense heat quickly cooks the dough while enhancing the shrimp's flavor. Just be cautious with the marinade; too much citrus can pre-cook the shrimp! With creamy cheese and fresh dough, this dish evokes Crab Rangoon vibes, plus a surprise sweetness from pineapple!
 

Ingredients

FOR THE SHRIMP

Whisk ½ cup fresh orange juice and 2 Tbsp. fresh lime juice 1 Tbsp. canola oil, then add 1 lb. medium shrimp, peeled and deveined (16 shrimp)

FOR THE CHEESE TOPPING

In a mixing bowl, beat together 1 pkg. cream cheese, softened (8 oz.) ½ cup chopped fresh pineapple 3 Tbsp. minced fresh parsley, divided 2 tsp. minced garlic ¼ tsp. red pepper flakes, Salt, and black pepper to taste. Set aside

FOR THE PIZETTES

Divide 1 lb. fresh pizza dough and cover with slivers of ½ red bell pepper, seeded, cut into 2-inch-wide strips, ¼ cup sliced scallions 3 Tbsp. fresh orange juice

You can use large or jumbo shrimp for this recipe, but they may take longer to cook than medium-sized ones. Slice them into smaller pieces so they fit on the pizzettes.

Instructions

For the shrimp, whisk together ½ cup orange juice, lime juice, and 1 Tbsp. oil. Add shrimp and toss to coat; refrigerate while preparing the grill.

Preheat grill to medium. Brush grill grate with oil. Dust a baking sheet with cornmeal.

Remove shrimp from marinade, discard marinade. Thread shrimp onto four skewers.

For the cheese topping, beat together cream cheese, pineapple, and 1 Tbsp. parsley, garlic, salt, black pepper, and pepper flakes.

For the pizzettes, divide the dough into 16 pieces. Roll each piece on a floured surface into a ¼-inch-thick round. Transfer rounds to a prepared baking sheet.

Grill peppers, covered, until crisp-tender, 6–8 minutes, and dice. Grill shrimp skewers, covered, 2–3 minutes per side. Grill dough, covered, 2–3 minutes per side.

To assemble, spread cream cheese mixture on crusts. Sprinkle diced red pepper and scallions over cream cheese. Toss shrimp with 3 Tbsp. orange juice and the remaining 2 Tbsp. parsley; divide among pizzas and serve.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Italian Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself