Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time
1 Hour 20 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8

Shrimp might seem like an unusual pizza topper, but they couldn’t be more delicious when paired with smoky sausage and a bright and fresh pesto. When you’re at the seafood counter, choose medium shrimp (43 to 50 typically come in a pound). They are best for these grilled pizzas because they won’t overcook or undercook.

How to Make It

Step 1

Process spinach, basil, pecans, Parmesan, garlic, lemon zest and juice, pepper, 7 tablespoons of the oil, and 1 teaspoon of the salt in a food processor until almost smooth, 30 seconds, stopping to scrape down sides of bowl as needed. Set pesto aside.

Step 2

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side; preheat other side to low (250°F to 300°F). Place a large grill-safe skillet on unoiled grates over medium-high heat. Add remaining 1 tablespoon oil to skillet. Add sausage; cook, breaking up into small pieces, 5 minutes. Add shrimp and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. (Shrimp will not be cooked through.) Remove skillet from grill; set aside.

Step 3

Sprinkle cornmeal evenly over a large rimless baking sheet. Shape 1 of the pizza doughs into a 14-inch circle; place on prepared baking sheet. Spray the grill grates over medium-high heat with cooking spray; slide dough off baking sheet and onto grates. Grill, covered, until grill marks appear, 2 to 3 minutes. Remove from grill. Flip over, and spread grilled side of crust with half of the pesto, leaving a 3/4-inch border. Sprinkle evenly with half of the sausage-shrimp mixture and half of the mozzarella cheese. Return pizza to grill grates over low heat. Grill, covered, until cheese melts, 10 to 12 minutes. Remove from grill; cut into 8 slices. Repeat with remaining pizza dough, pesto, sausage-shrimp mixture, and mozzarella cheese.