2008 Rosé – Grilled Pizza with Lemon Shrimp and Pesto
2008 Rosé – This dry rosé is a blend of Sangiovese and Viognier with notes of strawberry and melon. It is well balanced with a long, bright, acidic finish. Ready to enjoy this summer.
Grilled Pizza with Lemon Shrimp and Pesto
(can substitute par-baked pizza crusts such as Summer Jo’s or New Sammy’s pizza crusts)
1 (.25 ounce) pkg active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 T. olive oil
3-1/3 cups all-purpose flour
2 T. chopped basil
2 teaspoons chopped garlic
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy.
Mix in the salt, 1 T olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.
Place dough in a well-oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour.
Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Pesto – blend together and set aside:
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup olive oil
3 T pine nuts
3 cloves garlic
Shrimp (1/2 lb cooked)
Heat in microwave for 30 seconds:
1 cup olive oil
3 cloves garlic, minced
1 lemon, sliced
Cheese, set aside:
1 cup each shredded mozzarella and
1 cup shredded fontina
1/2 cup grated Parmesan
Pour half of oil mixture over 1/2 lb cooked shrimp.
Heat grill to high. Brush grill grate with reserved garlic-flavored olive oil.
Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas.
Working quickly, brush oil over crust. Arrange cheeses and shrimp on top. Drizzle with pesto.
Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.