Shrimp Pizza
Baja Shrimp Grilled Pizza: a delicious twist on the classic “Hawaiian” pizza. Photo courtesy McCormick.




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July 2009

Product Reviews / Main Nibbles / Pasta & Pizza

Recipes: Grilled Pizzas

Spice Up Summer Grilling With Your Own Patio Pizzeria


Looking for grill inspiration beyond burgers and brats? Beautiful, flavorful and fun, homemade pizzas offer a fresh twist on summer grilling. And don’t sweat it—with a few simple steps, grilled pizza can be done in a snap. Whether cooking for vegetarians or steak lovers, there are flavor options for every diet and palate. Here are four recipes, courtesy of McCormick, that help transform any patio into an al fresco pizzeria. Have a party and make all of them! This is Page 1 of a four-page article. Click on the black links below to view the other pages.

Recipe Index


Baja Shrimp Grilled Pizza: Hawaii Ho

Host a luau-themed pizza party and invite your seafood-loving hoalohas (that’s Hawaiian for friends) to feast hearty upon Grilled Baja Shrimp Pizza topped with shrimp and pineapple. If you can’t find the McCormick Baja Citrus Marinade, you can create your own seasoned marinade. Yields 8 servings.


  • 1 package McCormick Grill Mates Baja Citrus Marinade
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1/4 cup orange juice
  • 1 pound large shrimp, peeled and deveined
  • 1/2 red bell pepper, cut into 2-inch wide strips
  • 1/2 yellow bell pepper, cut into 2-inch wide strips
  • 1 small zucchini, sliced lengthwise into 1/2-inch thick slices
  • 1 pound fresh pizza dough or frozen dough, thawed; or 1 prepared
    thin pizza crust (12-inch
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 can (8 ounces) pineapple rings, drained and cut into bite-size pieces
  • 1 tablespoon chopped fresh mint (optional)


  1. Mix marinade mix, 1/4 cup of the oil and orange juice in small bowl. Place shrimp and vegetables in 2 separate large resealable plastic bags. Add half the marinade to each bag; turn to coat well. Refrigerate 15 minutes.
  2. Remove shrimp and vegetables from marinade. Discard any remaining marinade. Thread shrimp onto skewers.
  3. Grill vegetables over medium heat 6 to 8 minutes or until tender-crisp. Grill shrimp kabobs 5 to 7 minutes or until shrimp turn pink, turning occasionally. Cut vegetables into bite-size pieces. Remove shrimp from skewers.
  4. Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
  5. Layer crust with 1/2 of the cheese, grilled shrimp, vegetables and pineapple. Top with remaining cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Sprinkle with mint, if desired. Slice and serve immediately.


Go To Page 2: Grilled Chicken Caesar Pizza

Go To Recipe Index Above


Recipe courtesy McCormick. All rights reserved. Other material

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