Servings: 2 10-inch pizzas
Ingredients:
¾ cup blanched almonds
2 large roasted red bell peppers (12-ounce jar), drained
2 garlic cloves, smashed
½ cup tomato paste
¼ cup sherry vinegar
2 teaspoons smoked paprika
1 teaspoon red chile flakes
1 cup olive oil
1 teaspoon salt
Black pepper
1 pound raw shrimp, shelled and deveined
1 pound prepared pizza dough
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded
1 cup (4 ounces) Wisconsin Romano Cheese, shredded
Romesco Shrimp Pizza
Directions:
In skillet, toast almonds over medium heat until just starting to brown. Remove from heat and set aside.
In bowl of food processor, combine peppers, garlic, tomato paste, vinegar, paprika, red chile flakes, olive oil, salt and peppers. Process until smooth. Remove 1/2 cup mixture from food processor and set aside. Add almonds to processor and process again until smooth.
Add reserved 1/2 cup pepper mixture (without almonds) to shrimp and mix well to marinate. Place shrimp in resealable container and refrigerate for at least 30 minutes, or until ready to make pizza.
Divide dough into two halves. On floured surface, roll each half into 10-inch round.
Brush outdoor gas grill grates with olive oil and set to high over direct heat.
Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook for 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface partially cooked side down.
Working quickly, spread 1/2 cup romesco sauce over dough. Distribute cheeses and shrimp evenly over crust. Return to grill, close lid and cook 2 minutes, or until cheese is melted and bottom side of dough is browned and crisp. Remove from grill. Cool 1-2 minutes before cutting and serving.