Grilled Seafood PizzaLast 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! Print
- 1lb Gulf Shrimp Raw (peeled and deveined)
- 4 Lobster Tails
- 2 Tablespoons Olive Oil divided
- 2 Tablespoons Garlic Salt
- 1 teaspoon Dried Parsley
- 1 teaspoon Crushed Red Pepper
- 2 cups White Pizza Sauce* (recipe to follow)
- 2 10” Pizza Dough Balls* or prepared crusts from store (recipe to follow)
- 12oz Shredded Mozzarella Cheese
- 1/2 stick Butter
- 1/4 cup All Purpose Flour
- 2 cups Heavy Cream
- 1 cup Parmesan Cheese grated
- 1 teaspoon Salt
- 1/2 teaspoon Ground White Pepper
- 1/2 teaspoon Granulated Garlic
- Melt butter over medium heat in a sauce pot. Add flour and whisk for 2-3 minutes to cook flour. Slowly whisk in heated heavy cream and bring to simmer. Add parmesan cheese and seasoning stirring to combine. Sauce will thicken as it heats. Add additional cream if necessary to get to the right consistency.
- 3/4 cup warm water (100–110 degrees)
- 1 teaspoon Active Dry Yeast
- 1 teaspoon Sugar
- 2 cups All Purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Olive Oil
- In stand mixer or large bowl add water, yeast, and sugar. Allow yeast to dissolve for 5 minutes until bubbles form on top of liquid. Add half of the flour and mix on low speed for 2 minutes. (stir by hand if using a bowl). Scrape the sides and add remaining flour and mix for 3 minutes at level 3 on stand mixer. Scrape sides and move speed to 4 and continue mixing for 3 additional minutes. Remove dough from bowl and place on a floured surface. Knead dough gently and form into a ball. Grease a large bowl with olive oil and add dough ball (gently move the dough around in the bowl to oil the outside). Cover the bowl with a clean kitchen towel and place in a warm place to rise for 1 hour. Once the dough has doubled in size, turn it out on a floured surface and cut in half. Form into 2 equal size balls and rest until ready to make pizza.
- Prepare Big Green Egg or other bbq grill for indirect cooking at 450-500 degrees.
- Place shrimp on wooden skewers (soak skewers in water to prevent burning). Use kitchen shears to split lobster tails down the top. Gently work the meat away from the shell using your fingers
- Drizzle the shrimp and lobster with olive oil. Combine the garlic salt, parsley, and red pepper in a small bowl and season the shrimp/lobster with several pinches of the seasoning blend.
- Cook the shrimp and lobster on the grill until no longer translucent. Shrimp about 4-5 minutes, lobster about 8 minutes.
- Remove the shrimp from the skewers and the lobster tails from the shell. Chop into bite size pieces and toss together. Place meat in a small bowl.
- Place dough (*recipe below) on a lightly floured surface and form into a thin pizza crust. Use your hands or a roller and if the dough tears pinch it back together. You can also substitute a store bought pizza crust if you prefer.
- Carefully transfer the pizza dough onto a sheet of butcher paper. Ladle white sauce (*recipe below) onto the crust and top with shredded mozzarella cheese. Add the shrimp and lobster meat and season with a pinch of garlic salt seasoning blend and a drizzle of olive oil.
- Place the pizza on a ceramic cooking stone and cook until the crust is brown and the cheese is hot and bubbly.