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
BBQ Shrimp Pizza

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

Instructions

BBQ Shrimp Pizza  

  1. 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.  
  2. 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.  
  3. Remove from oven and top with the chopped cilantro and onion. Serve immediately.  

Basic Italian Pizza Dough*  

  1. Mix the flours, yeast and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.  
  2. 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.  
  3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.  
  4. 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  
  5. 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  

 

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