Edit ModuleShow Tags

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!

You’ll Need:

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!

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Product Spotlight - April 2019

PMQ brings you the brightest ideas around for April 2019

SmartMarket: 5 ways DoorDash drives sales to your business

Pizza Sports Make a Splash on ESPN3

As ESPN3 brings U.S. Pizza Team events to a national audience, pizza sports can raise your restaurant’s profile and help you boost your sales and profits.

Danger, Will Robinson? As Robotics Improve, How Will They Affect the Pizza Biz?

Food bots can already make pretty good pies. And as they get smarter and cheaper, they could reinvent the pizza business.

Chef's Corner: Anthony Spina-O4W Pizza

Inspired by his own grandmother, this New Jersey pizzaiolo has brought classic Grandma-style pies to the ATL.

How to Build a Private-Label Food Business

It all starts with a high-quality product and extensive market research, says Lenny Rago of Panino’s Pizza.

Pizza Sports are Here to Stay, and Competitors Are Set to Become Stars

Tips for gaining a competitive edge in this year's acrobatic events, broadcast on ESPN3!

How to Par-Bake Crusts in an Air Impingement Oven

Follow Tom Lehmann's five-step method to prevent the development of pita-like pockets in your crusts.

Tyson Smokehouse Pizza - Recipe of the Month

Bonici Mesquite Pepperoni and Bakin' Bacon top off this spicy pie from Tyson Foodservice.

Old Forge-Style Pizza is a Cut Above

As the self-proclaimed pizza capital of the world, Old Forge, Pennsylvania has a style—and a sense of community—that’s all its own.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags