Grilled Seafood Pizza
Last week @mssouthernchell and I hung out with a bunch of our SCA steak cooking friends in the Bahamas for what will be forever known as the Best Steak Contest in the World thanks to GrillGrates. Brad Barrett, his wife Susan and the GrillGrates crew hosted the festivities in the Bahamas on Green Turtle Cay and the setting couldn’t have been more beautiful. Sun, Sand, and Steaks were just what this Mississippi boy needed in February and we’re already looking forward to next year.
One of the events Brad and crew scheduled was a pizza party on the beach. This sounded a little crazy to me having never had pizza on a beach but I’m sure glad I was there to witness it. Brad brought out a couple event grills and topped them with BakerStone professional pizza ovens. This setup was another first for me and I decided right then that I had to add one of these to my outdoor setup.
Chef Michael and crew were making fresh, hot pizzas right there in the sand. The pie that caught my immediate attention was the local lobster and shrimp pizza with a white sauce. The ingredients were simple; a thin crust, basic Alfredo sauce, mozzarella cheese and plenty of fresh seafood. Right there I new that I was going to attempt this recipe as soon as I was back state side.
For this recipe I picked up several lobster tails and a pound of raw gulf shrimp from my local grocery. In the Bahamas lobster is everywhere but here in Mississippi the best I could do was small Maine lobster tails which were just fine.
The next step was to decide what I wanted to do for the crust. I opted for a simple pizza dough recipe but a store bought dough would work in a pinch. The recipe for the dough is below and I don’t claim to be a pizza maker, so it was very rustic but mighty tasty. The next step was the “white sauce”; it’s my take on an easy Alfredo sauce which is butter, flour, heavy cream, and parmesan.
The dough and the sauce can be made ahead of time. For the seafood fire up a grill (I used my Big Green Egg) and bring it up to 450-500 degrees. Split the tops of the lobster and loosen the meat with your fingers. Skewer the shrimp and drizzle the lobster and shrimp skewers with olive oil.
Season everything with a blend of Garlic Salt, Parsley, and Crushed Red Pepper and grill until the shrimp and lobster are no longer translucent. It only takes 4-5 minutes for the shrimp and 8-10 for the lobster.
Remove the shrimp from the skewers and the lobster tails from the shells and course chop everything. Toss together and reserve until building the pizzas.
Place a ceramic pizza stone on the hot grill and allow it to come up to temperature. Form the dough balls into a pizza shape on a floured surface and ladle on the white sauce. Spread shredded mozzarella over the pizza and top with the lobster and shrimp. Season with another good pinch of the Garlic Salt mixture and drizzle with a little olive oil.
I cooked the pizza on a sheet of butcher paper to make transferring the pie easier but if you’re a pro you may not need it. Place the pizza on a the stone and cook until the top is bubbly and the crust is golden brown. This is a simple seafood pizza but man is it delicious. It will forever remind me of the white sandy beaches in the Bahamas and thank Brad, Susan, Chef Michael and the whole gang for allowing me to experience it!
Grilled Seafood Pizza