BBQ Shrimp Pizza
22 g
Protein
315
Calories
44 g
Carbs
6 g
Total Fat
80 min
Prep Time
25 min
Cook Time
8
Servings

Ingredients
BBQ Shrimp Pizza
- 1 basic Italian pizza dough portion
- 1/4 cup barbecue sauce
- 1 cup cooked shrimp
- Salt and pepper
- 1/2 lime
- 6 ounces (1 1/2 cups) shredded mozzarella cheese
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped red onion
Basic Italian Pizza Dough
- 3 1/4 cups unbleached bread flour, plus more as needed
- 1 tablespoon dark or medium rye flour
- 1 envelope active dry yeast (about 2 ½ teaspoons)
- 1 teaspoon kosher salt
- 1 ½ -2 cups warm water, 105°-110°F.
- 1 1/2 teaspoons honey
- Olive oil, or another neutral flavored oil, such as canola oil
Nutrition Facts
per serving
Calories: 315
Protein: 22 g
Carbohydrate: 44 g
Fiber: 3 g
Total Fat: 6 g
Saturated fat: 3 g
Cholesterol: 93 mg
Calcium: 22% DV
Sodium: 471 mg
Protein: 22 g
Carbohydrate: 44 g
Fiber: 3 g
Total Fat: 6 g
Saturated fat: 3 g
Cholesterol: 93 mg
Calcium: 22% DV
Sodium: 471 mg
Instructions
BBQ Shrimp Pizza
- Preheat oven to 375°F. Roll out dough and place on a 12” pizza pan or baking sheet; bake for 6 minutes. Remove pizza crust from the oven; spread barbecue sauce evenly over crust.
- Season the shrimp with salt and pepper and a squeeze of lime juice. Arrange shrimp on the pizza; sprinkle with mozzarella cheese. Bake at 375°F for 4 minutes, until cheese is melted and crust is brown.
- Remove from oven and top with the chopped cilantro and onion. Serve immediately.
Basic Italian Pizza Dough*
- Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.
- Combine the water and honey. While the mixer is running, gradually add the water mixture; beat until the dough forms a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with 2 teaspoons olive oil and add the ball of dough. Cover the bowl with plastic wrap; place in a warm area to let it double in size, about 1 hour
- Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes prior to forming the pizza crusts.
Makes two pizzas.
*Tips and Tricks:
- The dough can be made 24 hours prior to cooking, and kept refrigerated.
- Save the second ball for later by freezing. Place the dough in a gallon size plastic bag sprayed with cooking spray and place in the freezer. Use within 2-3 months. When ready to use, let the dough stand at room temperature for 30 minutes.
- Ensure pizza dough is at room temperature for ease in forming the pizza crust.
Recipe Courtesy of Chef Jon Ashton
Farm Families

Jackson Family
Bentwood Dairy
Farm to Table
