Spinach, Shrimp & Brie Grilled Pizza Recipe

This pizza recipe is worthy of the grate Louisiana chef tradition of blending a little seafood with a little French tradition. This is a rich, elegant and extraordinary pizza that can be served as an appetizer, or a main course. This pizza falls into the white pizza category.
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  • Make your own pizza crusts, see Homemade Pizza Crust for Grilling
  • or
  • Buy 2 pre-made pizza crusts
  • 1 cup prepared Alfredo Sauce
  • 1 package pre-washed baby fresh spinach leaves (or 2 boxes frozen spinach, thawed in microwave and well drained
  • 200 grams Brie Cheese (1/8th to 1/4 wedge of brie), chopped in small pieces.
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter
  • 2 tablespoons fresh squeezed lemon juice
  • 2 Fresh Cloves Garlic, minced or pressed
  • 1 pound shelled, de-veined medium size shrimp, sliced down the center-butterfly cut.
  • 2 tablespoons olive oil or butter
  • 2 Fresh Cloves Garlic
  • 2 tablespoons lemon juice
  • In a large skillet saute shrimp for 3-5 minutes on medium heat until shrimp is cooked through, stir in remaining ingredients.
  • Place 1/2 cup Alfredo Sauce on each pizza
  • Drizzle herbed butter with shrimp juice from saute pan
  • Next evenly spread fresh spinach, or well-drained thawed frozen packaged spinach
  • Sprinkle salt and pepper to taste
  • Arrange shrimp evenly over pizza
  • Scatter Brie Cheese pieces through out the pizza round.

  • NOTE: The brie will not be completely melted.

    TIP: Spinach must be dried, any added moisture from the spinach will make crust soggy. Grilled pizza will be crispy when spinach has no extra moisture.

  • Preheat your GrillGrates (5 to 8 minutes) on Low-Low/Med HEAT with Lid Down. For charcoal, preheat GrillGrates after the red hot peak, gray coals only. Lid Down.
  • Place pizzas on your preheated GrillGrates, Grill pizzas on Low Heat with Lid Down, approximately 8 minutes, after 6 minutes, quarter turn with The GrateTool. For charcoal, grill after the red hot peak, gray coals only, approximately 8 minutes, quarter turn with The GrateTool after 6 minutes.

  • NOTE: Judge the initial sear marks after 4 minutes to get an indication of how hot you are cooking. If the sear marks are dark to black when you lift pizza to check bottom, you are cooking too hot, turn down the burners.

    This recipe also works well on thin crust pizza rounds.
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