Appetizers / Snacks
Citrus Shrimp Pizzettes
Grilled pizza is the closest home cooks get to the distinctive charred flavor of wood-fired pizza, and these pizzettes are no exception. The hot, dry heat of the grill cooks the dough up quick and gives extra flavor to the shrimp. Just don’t leave the shrimp in the marinade too long — the citrus can actually cook them before you get them on the grill.
The flavors of mild shrimp, rich cream cheese, and warm, fresh pizza dough combine for a result that’s reminiscent of crab rangoon. And pineapple adds unexpected sweetness.
FOR THE SHRIMP, WHISK:
FOR THE CHEESE TOPPING, BEAT:
FOR THE PIZETTES, DIVIDE:
Test Kitchen Tip
You can use large or jumbo shrimp for this recipe, but they may take longer to cook than medium-sized ones. Slice them into smaller pieces so they fit on the pizzettes.
For the shrimp, whisk together ½ cup orange juice, lime juice, and 1 Tbsp. oil. Add shrimp and toss to coat; refrigerate while preparing the grill.
Preheat grill to medium. Brush grill grate with oil. Dust a baking sheet with cornmeal.
Remove shrimp from marinade; discard marinade. Thread shrimp onto four skewers.
For the cheese topping, beat together cream cheese, pineapple, 1 Tbsp. parsley, garlic, salt, black pepper, and pepper flakes.
For the pizettes, divide dough into 16 pieces. Roll each piece on a floured surface into a ¼-inch-thick round. Transfer rounds to prepared baking sheet.
Grill peppers, covered, until crisp-tender, 6–8 minutes; dice. Grill shrimp skewers, covered, 2–3 minutes per side. Grill dough, covered, 2–3 minutes per side.
To assemble, spread cream cheese mixture on crusts. Sprinkle diced red pepper and scallions over cream cheese. Toss shrimp with 3 Tbsp. orange juice and remaining 2 Tbsp. parsley; divide among pizzas and serve.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 31mg 10%
Sodium 333mg 13%
Carbs 15g 5%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.