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5 from 1 vote

Grilled Shrimp & Pesto Pizza

Once you've had grilled pizza, you will never go back! The shrimp and pesto combination is simply magical with the crispy, but tender crust.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizers, Entrees
Cuisine: Italian
Keyword: Seafood Recipes
Servings: 6 6-inch Pizzas
Calories: 724kcal


  • 1 recipe of my homemade pizza dough or store-bought dough
  • 35-40 medium shrimp peeled & deveined
  • 1 teaspoon kosher salt
  • ¾ cup basil pesto
  • 35-40 mini fresh mozzarella balls or slices of fresh mozzarella


  • Heat 1 tablespoon 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


Calories: 724kcal | Carbohydrates: 34g | Protein: 43g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 1537mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 1.4mg | Calcium: 684mg | Iron: 2.7mg