Twin Eagles partner chef Jamie Gwen’s shrimp scampi pizza

Need grilling inspiration for National Barbecue Month? This uber delicious Shrimp Scampi Grilled Pizza can be made with store-bought dough for ease or homemade if you prefer the old school route. Read on to get the full recipe from Twin Eagles Partner, Chef Jamie Gwen.

Homemade pizza dough

Ingredients:

1 (1/4-ounce) packet active dry yeast

1 teaspoon granulated sugar

1 cup warm water

3 cups all-purpose flour

1 1/2 teaspoons salt

2 tablespoons olive oil

Directions:

Combine the dry yeast sugar and water, stir to combine and let stand for five minutes. Combine the flour and salt in the bowl of your food processor. Add the yeast mixture and pulse to combine. Add the olive oil and continue pulsing until a ball of dough forms.

Use the dough in one of these three ways:

Let the dough rest for 10 minutes, then stretch right away for a thin crust.
Let the dough rise in a warm place for 1 hour, then press or roll the dough for a thicker crust.
Place the ball of dough in an oiled mixing bowl and cover with plastic wrap. Refrigerate for up to 3 days for pizza anytime!

Shrimp scampi pizza

Ingredients:

1/2 cup extra virgin olive oil

6 large garlic cloves, minced

1/2 pound large raw peeled & deveined shrimp

1/2 cup alfredo sauce (store-bought or homemade)

1 1/2 cups shredded Italian Blend Cheese

1/4 cup freshly grated Parmesan cheese

Fresh basil leaves

Directions:

Calabrian chilies (jarred Italian red chilies in oil), optional

Preheat your Twin Eagles Grill for a 2-zone set-up: one side of the grill should produce high heat and the other side of the grill should remain very low.

Combine the olive oil and minced garlic in a heatproof sauté pan. Place the pan on the hot side of the grill and carefully watch the pan until it begins to sizzle. Move the pan to the cool side of the grill and add the shrimp. Let the shrimp cook slowly in the garlic oil until they are no longer opaque and just cooked through.

Cut the ball of pizza dough in half (reserving the remainder for your next pizza) and roll or stretch the dough to form a 14-inch round. Place the round of dough on a pizza peel or upside-down cookie sheet that is sprinkled with cornmeal or flour.

Brush the grill grates on the hottest part of your grill with olive oil and carefully slide the pizza dough on the grill. Cook for 2 minutes, then turn slightly and grill for 1 to 2 minutes more. Remove the grilled dough and turn it over onto the pizza peel or cookie sheet.

Spread the alfredo sauce on the grilled side of the pizza crust and top with the shredded cheese. Arrange the cooked shrimp on top of the pizza then drizzle the toasted garlic oil from the sauté pan over the pizza. Sprinkle with Parmesan cheese and slide the pizza onto the cool side of the grill. Close the grill and cook for 3 to 4 minutes or until the cheese is melted and bubbly.

Top with fresh basil and Calabrian chilies, slice and serve.

Makes one 14-inch pizza.