Grilled Seafood Pizza Recipe
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.






Grilled Seafood Pizza Recipe
Ingredients
- 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
White Sauce:
- 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.
Pizza Dough
- 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.
Instructions
- 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.

Have a Question About This Recipe?
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Malcom, that pizza you made is a must try for me. I love shrimp pizza but the addition of the lobster and white sauce really sounds good. I have one question. On your egg with your temps at 450 deg. plus what kept the butcher paper from burning up?
I love your videos!!
Eddie
A good trick is to cut the butcher paper excess near the edge of the pizza. The paper between the pizza and the stone won’t burn.
I would like to learn more on how to smoke with perfection
That looks interesting but kinda good.
Malcome Feet up or down on the plate setter, Have seen both?? Thanks
I usually go feet up – but either way works
This pizza (recipe) is fantastic. But the instructions are not clear if this makes 1 pizza or two. When printing, the “scale” at the top right shows 1X, but we had way too much seafood on the pizza. The middle of the crust wouldn’t get crispy, so we ate around the edges, and finished the leftovers the next day. I had never had seafood on pizza before but this recipe is a winner.
I used a pellet grill and a cookie sheet. Tonight we may have to try a pizza stone instead of the cookie sheet.
★★★★★