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BBQ Pizza with Shrimp, Red Onion & Avocado

August 11, 2012

PEI doesn’t get very hot in the summer. That used to be the rule anyway.

But we’ve been flirting with 30° Celsius for much of the summer, and it was just too hot last night to make pizza in the oven.

This is another recipe I hadn’t really meant to blog, or I would have taken more photos. As I was serving it to Teresa and her brother Simon I was apologizing, saying the technique needed some perfecting. I thought I had burnt the crust, but that turned out to be the best part.

If there’s a trick to bbq pizza, it would be to cook the pizza through, and especially the crust, without burning the bottom of the crust too badly. But you definitely want some char underneath.

You can use whatever toppings on this you like. This would more-or-less be the barbecue version of this recipe, with a substitution or two.

BBQ Pizza with Shrimp, Red Onion & Avocado

pizza dough, enough for one crust (we buy our dough at the bakery or the grocery store. Someday I’ll try making my own and blog it)
olive oil, about 1 tbsp
a few pepper flakes
1 small red onion, julienned
about 1/2 lb. or so raw shrimp, shelled (freeze the leftover shells to make fish stock)
salt and pepper
about 1/3 cup prepared tomato sauce. I’ve always gone with the cheapest tomato sauce I could buy for pizza, and thought it tasted quite good. But Teresa has convinced me to go a little upscale if I’m making a gourmet pizza. For this I used a sauce that had a nice little bit of heat from some chilies. Nothing to blow your head off but I wanted just a bit of bite to the sauce. Alternately, you could add some more pepper flakes or even just a touch of Tabasco or another hot sauce.
1/2 an avocado, skin removed, chopped
1 bunch fresh oregano, chopped
about 1/3 cup (50 g) grated Gruyere cheese
about 1/4 cup (40 g) goat cheese, to be crumbled

1. Cooking times are going to depend entirely on the heat of your barbecue. The way I would keep an eye on things is just by lifting your pizza shell regularly to see how much it’s browned on the bottom. Start by pre-heating your barbecue to around 500 ° C. For mine, that means turning both burners up to high. But sometimes I think my bbq is a little underpowered.  Roll your dough into a shell. A nice thin crust works well with this, so you may want to reduce the amount of dough you’re using. Spray a baking sheet with non-stick spray and put your pizza shell on it, poke it multiple times with a fork to try to keep it from bubbling. Throw it on the bbq, put down the lid and cook until the bottom of the shell is just starting to brown. Remove from the heat and pull the shell out of the pan so it doesn’t keep browning.

2. In a large sauté pan or frying pan, warm the olive oil over medium-high heat. Add the chili flakes and then the red onion and cook until it’s just starting to colour and wilt. Then add the shrimp and a dash of salt and pepper. Cook until the shrimp is done, all the pieces will be fully pink. Remove from heat.

3. Put your pizza shell back in the pan, which should be cool by now. Cover with the tomato sauce. Add the shrimp and onion mixture. Spread around the avocado, oregano, Gruyere and goat cheese. Put this back on the bbq and cook, with the lid covered, until the bottom of the crust is nicely blackened–not burnt to a crisp, but you want lots of nice, dark patches all around. They taste really good on this. Remove the pizza when it’s done, slice and serve.

TIP: If you’re using a pre-made pizza shell, you can skip step one. In fact, I’m not entirely convinced that step one is all that necessary even when making the shell from fresh dough. Next time I might try putting the toppings on a raw shell, or reduce the cooking time in step one to give the toppings more time to cook during the final step. One thing you DON’T want to do is cook the crust until it’s completely charred on the bottom. Be careful….

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From → Food, Recipes

One Comment
  1. OMGoodnesspizza!!!

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