Grilling Notes: Friday Night Shrimp Scampi Pizza - 19 March 2021

Sscottfitz

Well-known member
Messages
117
Location
Hot Springs Village, Arkansas
Grill(s) owned
  1. Trailblazer
  2. Bullseye
For our final cook of Winter 2021, we present our newest favorite Shrimp Scampi Pizza....<grin> This is a compilation of a couple of Pinterest retrieved recipes, and of course the master chef made some of her own tweaks, but I'll place the base recipe below as a bullet in the General Comments section. Big thanks to Mom Nature for FINALLY providing us a very nice last day of Winter, a lot of this week was stormy, breezy, and cooler, but today we had a 9~9.5 on the last day of winter scale..... Also, another side note, both the master chef and her able bodied assistant did get their first dose of COVID-19 Vaccine (Pfizer)this week, just over a year after Arkansas declared a state of emergency - starting to look like we got lucky! Equally important to the CV-19 shots, we FINALLY had our house emergency generator fixed (Wiring Harness replacement) so we're ready to use our RecTeqs thru the Spring Storm season - THAT makes me sleep better at night!

  • Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W
  • Weather at time of Grill: Clear late afternoon, calm winds, 65F Humidity 35%
  • Total Grill Time: ~27 Min (17:04 - 17:31 CDT) [Grill Start to Grill Off]
  • Total Event Time: ~67 Min (Prep time + Grill Time) - does NOT include time spent making the dough in the bread maker
  • Grill Plates: N/A
  • Temp Probes: N/A
  • Pellets Used: Rec Tec Ultimate Blend

  • Item Grilled: Homemade Pizza (Shrimp Scampi)
    • ~14” Thin Crust (homemade dough)
    • Base pizza recipe is below in the comments section.
    • Total Pizza Prep Time: ~35 min (does not include making the dough)
    • Total Pizza Grill Time: ~9 min (~17:21 - 17:30 CDT) : NOTE For our Bullseye, 9 min seems to be the "sweet spot" for thin crust pizza

Misc Grill Observations - all times are CDT
  • Grill Start to Target Temp 400F: 76 F to 400 F *~ 17 min (17:03 - 17:20 CDT)
  • Pizza placed on a 15” Pizza Stone (Pampered Chef Classic Collection), parchment paper between dough & stone - On the grill at 17:21 CDT

General Comments:

  • Realize not everyone likes "seafood" on their pizza, but if you do, and you like a "lighter weight" sauced pizza, I highly recommend you give this one a try - we really liked it and are now thinking of a more robust seafood version (scallops, crabmeat, etc.)
  • Base recipe used for this cook: https://cookingwithcurls.com/2015/02/09/shrimp-scampi-pizza/
  • I feel just a "tad" guilty that the most predominate thing we cook on our Bullseye (on Friday nights) is Pizza, but this smoker/grill seems to be perfect for that task (among other to be sure). I think sometime in the future we'll have to try one on the Trailblazer since with the Pandemic slowly subsiding, we might actually be having guest over in the not too distant future......
 

Attachments

  • Shrimp Scampi Pizza Ingredients 20210319.jpeg
    Shrimp Scampi Pizza Ingredients 20210319.jpeg
    4.8 MB · Views: 180
  • Preparing the Shrimp 20210319.jpeg
    Preparing the Shrimp 20210319.jpeg
    1.5 MB · Views: 93
  • Pasting the Scampi Sauce 20210309.jpeg
    Pasting the Scampi Sauce 20210309.jpeg
    3.2 MB · Views: 79
  • Puttin on the Shrimp 20210319.jpeg
    Puttin on the Shrimp 20210319.jpeg
    1.9 MB · Views: 91
  • Finalizing the Cheese Toppings 20210319.jpeg
    Finalizing the Cheese Toppings 20210319.jpeg
    1.7 MB · Views: 75
  • Pizza on the Grill 20210319.jpeg
    Pizza on the Grill 20210319.jpeg
    2.1 MB · Views: 77
  • Pizza Done 20210319.jpeg
    Pizza Done 20210319.jpeg
    1.6 MB · Views: 85
  • Plating the Pizza 20210319.jpeg
    Plating the Pizza 20210319.jpeg
    1.5 MB · Views: 86
  • Friday Night Pizza on the Patio 20210319.jpeg
    Friday Night Pizza on the Patio 20210319.jpeg
    4 MB · Views: 91
Last edited:

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