Grilled Shrimp and Pepperoni Pizza
Chef Santo Bruno fires up the grill to explore a different style of pizza making.
Chef Santo Bruno (right) spends a little time with his brother, Salvatore, at the Marsal & Sons office.
Grilled pizza is a rare treat. Most people don’t think to cook a pizza on an outdoor grill, but some pizzerias—such as Al Forno (alforno.com) in Providence, Rhode Island—have become famous for it. Charcoal grilling lends unique flavor to a pizza, but it’s also easy to burn your crust if you set the heat too high. Chef Craig W. Priebe, author of Grilled Pizzas & Piadinas, recommends grilling your pizza on medium-high heat. Craig and I have different techniques, but one thing’s for sure: Once you’ve tried a grilled pizza, especially one with these ingredients, you’ll want to try it again!
1 c. broccoli florets
1 small zucchini, cut into ¼” slices
10 oz. pizza dough
¾ c. pizza sauce
¾ lb. shrimp, peeled and cooked
15 pepperoni slices
6 oz. mozzarella cheese
Cook the broccoli and zucchini in boiling water for about 2 minutes. Drain and rinse immediately in cold water and set aside. Lightly grease an 11” pizza pan. Roll the dough and transfer to the pan. Start pressing the dough out with your hands. Build up the edges and prick slightly with a fork. Bake the pizza dough in an oven until half-cooked.
Take out the dough and spread pizza sauce over it. Add the shrimp, broccoli and zucchini and spread mozzarella cheese on top. Place the pan in a heated charcoal grill and cover. Cook for 10 minutes or until the cheese melts. Make sure the pizza is heated through. Check periodically to make sure that the crust does not brown. When it looks done, remove from the grill and enjoy!