Grilled Pizza Topped with Shrimp Ceviche

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Grilled Pizza a La Mexicana

Prep Time: minutes
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • For the Shrimp Ceviche
  • 1 pound cooked shrimp chopped small
  • 4 Roma tomatoes seeded and diced
  • 1 cup white onion diced fine
  • 1 clove of garlic minced
  • 2 serrano chile pepper seeded and minced
  • 2-3 tablespoons finely chopped cilantro
  • 1 cup cucumber peeled, seeded and finely diced
  • Juice of 2-3 limes
  • 3-4 tablespoons olive oil optional
  • 1/3 teaspoon crushed Mexican oregano
  • kosher salt and fresh cracked pepper to taste
  • You Will Also Need
  • 1 pound pizza dough store-bought or homemade
  • 1 cup garlic flavored tomato sauce
  • 2 1/2 cups Mozzarella or Chihuahua cheese shredded
  • 1 avocados sliced into wedges
  • Your favorite Mexican-style hot sauce
  • 2 tablespoons chopped cilantro
  • Lime wedges
  • 1-2 fresh jalapeno pepper sliced into thin rings
Difficulty:
A fusion of flavors come together for this tasty Pizza a la Mexicana. Fresh grilled pizza dough topped with a quick version of shrimp ceviche with all of your favorite fresh Mexican toppings.

Grilled pizza is much more tempting than pizza out of the oven during these warmer months. In this recipe, I bring together two of the foods I love, pizza and a quick Mexican-style shrimp ceviche. Intimidated by the thought of grilling uncooked pizza dough? In that case, this is what I would suggest. Instead of one large pizza, that could get out of hand, why not 4 smaller pizzas? Easy to handle and great for a small dinner party for 4. Next time it's too hot to cook inside, make it a friends-and-family affair and have an outdoor pizza grilling party. Set up a special table with various toppings and your guest can build and customize their own pizza.

Directions

  1. In a large bowl, combine all of the ingredients for the quick ceviche. Taste for salt and pepper. Cover and chill until ready to use.
  2. Preheat one side of the grill to medium heat while you prep the dough.
  3. Divide the pizza dough into 4 equal parts. Use a little flour on the surface and the rolling pin to prevent from sticking; roll each dough ball to about 7-8 inches. Place rolled out pizza dough in between parchment paper. Cover with a kitchen towel.
  4. When ready to grill, you will need the pizza dough, tomato sauce, cheese and ceviche topping at hand and near the grill.
  5. Brush grates of grill with oil. Place pizza dough on hot grill. Brush the tops of pizza with oil. Close the lid and cook for 2 minutes or until bottom of crust is done. Rotate the pizza after 2 minutes and cook for another minute or two. If one side cooks faster, you may need to lower the heat on the grill.
  6. Transfer pizza crust, grilled side up, to a baking sheet. Add a thin layer of tomato sauce onto each crust. Divide the cheese onto the four pizzas. Transfer pizza back to grill. Close lid and cook for 3-4 minutes, making sure crust is cooked all the way through and cheese has melted.
  7. Remove pizza from the grill onto a large cutting board. Right before serving, using a slotted spoon, divide the shrimp ceviche onto the 4 pizzas. Garnish with avocado, hot sauce, cilantro, jalapeño and lime wedges. Slice into quarters for appetizers or serve as individual pizzas for 4. Remove pizza from the grill onto a large cutting board. Right before serving, using a slotted spoon, divide the shrimp ceviche onto the 4 pizzas. Garnish with avocado, hot sauce, cilantro, jalapeño and lime wedges. Slice into quarters for appetizers or serve as individual pizzas for 4.

Chef Notes


No time to fuss with raw pizza dough? Grab a few prebaked ones from your local market. Easy to grill and done in half the time! Go light on the toppings to your grilled pizza or the crust may get soggy. To bake pizza in the oven, preheat oven to 500ºF. Bake for 12-14 minutes on the bottom shelf of oven.

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