35-40mini fresh mozzarella ballsor slices of fresh mozzarella
Heat 1 tbsp olive in a large skillet over high heat. Add the shrimp, sprinkle them with salt, and sear very briefly. The shrimp should sear about 30 seconds per side. Remove the shrimp from the skillet and set aside.
Roll out the dough into six 6-inch rounds. Lay them on a flour-covered cutting board until you're ready to use them.
Before the pizzas go on the grill, be sure to have all of your ingredients ready and sitting right beside the barbecue.
Place the pizza dough rounds on the grill. Depending on the size of your grill, you may have to do this in two batches. Close the lid and grill for about 2 minutes, or until the dough is puffed and there are grill marks on the bottom of each round.
Flip the rounds and press down slightly with the back of a metal spatula to get rid of some of the air inside the dough. Quickly divide the pesto, shrimp, and mozzarella evenly amongst the pizzas.
Close the lid and grill until the cheese melts, about 3 more minutes. Remove from the grill and let the pizzas sit for about 5 minutes so that the crust absorbs the olive oil released from the pesto.
From the kitchen of Cookin' Canuck | cookincanuck.com