Ingredients
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pizza dough, of your choice (I used Pillsbury pizza dough)
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2 tablespoons cornmeal
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1 teaspoon olive oil
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18 large shrimp, peeled and deveined (about one pound)
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1/8 teaspoon salt
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1 cup shredded part-skim mozzarella cheese
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1 cup queso fresco, crumbled
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3 tablespoons salsa verde (I typically use a bit more)
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1/4 cup fresh cilantro leaves
Instructions
- Combine cheeses; set aside.
- Thread 6 shrimp onto each of 3 wooden skewers.
- Sprinkle shrimp with 1/8 teaspoon salt.
- Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done.
- Cool slightly, and coarsely chop.
- Place dough on rimless baking sheet sprinkled with cornmeal.
- Brush dough with olive oil.
- Slide dough onto greased grill rack, using a spatula as a guide.
- Grill 3 minutes or until lightly browned on bottom; flip.
- Spread salsa over crust, leaving a 1/4 inch border.
- Top with shrimp and cheese mixture.
- Grill and additional 3 minutes or until crust is golden brown and cheese melts.
- Sprinkle with cilantro and serve immediately.