Grilled Shrimp and Cilantro Pesto Pizza

Ingredients

• 0.3 ounce active yeast dry ()
• 8 ounces buffalo mozzarella cheese thinly sliced
• 0.8 cup cilantro leaves fresh
• 4 servings cilantro leaves fresh for garnish
• 0.3 cup parsley leaves fresh
• 2  garlic cloves coarsely chopped
• 0.5 cup olive oil 
• 2 teaspoons olive oil for greasing the bowl
• 4 servings olive oil 
• 0.3 cup parmesan grated
• 2 tablespoons pinenuts 
• 1.5 teaspoons salt 
• 4 servings salt and pepper black freshly ground
• 16 large shrimp deveined peeled
• 1.8 cups unbleached flour all-purpose for kneading and dredging
• 0.8 cup warm water (105 to 115 degrees F)

Equipment

• food processor
• bowl
• whisk
• grill

Directions

1. Watch how to make this recipe.
2. Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof.
3. Place 1 3/4 cups of the flour in a large bowl with the salt.
4. Add the yeast mixture, the remaining water, and oil and stir until combined.
5. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
6. Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls.
7. Roll each ball into an 8-inch circle.
8. Brush with oil and grill on both sides until golden brown.
9. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves.
10. Place the pizza on the grill until the cheese melts.
11. Serve hot.
12. Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
13. Preheat the grill to medium-high.
14. Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).