Grilled Shrimp Pizza

Green salsa (also known as "salsa verde") is available in most grocery stores either near Hispanic foods or stored with other bottled salsas. Queso fresco is a salty, crumbly Mexican cheese you'll find in most major supermarkets or at Latin markets.

Yield: 6 servings (serving size: 2 wedges)

Ingredients

• Dough:
• 2  teaspoons  honey
• 1  package active dry yeast (about 2 1/4 teaspoons)
• 1  cup  warm water (100° to 110°)
• 2 1/4  cups  all-purpose flour (about 10 ounces), divided
• 6  tablespoons  stone-ground yellow cornmeal, divided
• 1/2  teaspoon  salt
• Cooking spray
• 2  teaspoons  olive oil, divided
• 
  Remaining ingredients:
• 36  large shrimp, peeled and deveined (about 1 pound)
• 1/8  teaspoon  salt
• 2  cups  (8 ounces) shredded part-skim mozzarella cheese
• 2  cups  (8 ounces) queso fresco, crumbled
• 6  tablespoons  green salsa, divided
• 1/2  cup  fresh cilantro leaves, divided

Preparation

To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, 2 tablespoons cornmeal, and 1/2 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each into a 10-inch circle on a floured surface. Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal. Brush each portion with 1 teaspoon oil; coat lightly with cooking spray. Cover with plastic wrap; chill.

Prepare grill.

Thread 6 shrimp onto each of 6 (12-inch) wooden skewers. Sprinkle shrimp with 1/8 teaspoon salt. Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done. Cool slightly, and coarsely chop. Combine cheeses.

Remove plastic wrap from 1 dough portion; discard plastic. Slide dough onto grill rack coated with cooking spray, using a spatula as a guide. Grill 3 minutes or until lightly browned; turn. Spread 3 tablespoons salsa over crust, leaving a 1/4-inch border. Top with half of the shrimp and 2 cups cheese mixture. Grill an additional 3 minutes or until crust is golden brown and cheese melts. Remove and keep warm. Repeat procedure with remaining dough, salsa, shrimp, and cheese mixture. Sprinkle each pizza with 1/4 cup cilantro. Cut each pizza into 6 wedges.

Nutritional Information

Calories:

458 (25% from fat)

Fat:

12.8g (sat 6.4g,mono 4.1g,poly 1.3g)

Protein:

35g

Carbohydrate:

48.8g

Fiber:

2.1g

Cholesterol:

149mg

Iron:

4.7mg

Sodium:

636mg

Calcium:

401mg