Grilled Shrimp and Pesto Pizzas

Main Dish

Ingredients

2 Tbl olive oil

3/4 pound fresh shrimp, small

1 tsp Old Bay Seasoning

2 tsp black pepper, freshly ground

1 Tbl garlic, minced

1 1/2 cups button mushrooms, sliced thin

1/2 cup red bell peppers, chopped fine

1/2 cup red onion, chopped fine

1/2 cup green onion, chopped fine

6 Pizza Crusts, prepared and pre grilled (see recipe)

2 Tbl olive oil

1 1/2 cup Fresh Pesto (page xxx)

1 1/2 cup mozzarella cheese, shredded

1 cup Jalapeño Jack Cheese, shredded

3/4 cup cheddar cheese, shredded

1/2 cup Parmesan cheese, freshly grated

Instructions

In a large skillet, heat olive oil over medium heat. Season the shrimp with the Old Bay and black pepper and cook for 2 minutes. Add the garlic, mushrooms, peppers, and red onion and cook for 6-8 more minutes. Remove from heat and stir in the green onions. Cool slightly (may be prepared a day in advance).

Spread the pesto evenly on top of each prepared pizza crust. Distribute the shrimp mixture over the pesto. Combine the cheeses. Top each pizza with the cheese mixture. Continue to cook the pizzas over indirect medium heat or in a 400 degree oven until the topping is hot and the cheeses have melted.

Allow the pizzas to cool slightly before cutting.

Yield: 6-10 servings

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com