Grilled Shrimp Pizza with Cilantro Pesto Sauce

Ingredients:

• 1 packet (7 g) of dry active yeast (2 and 1/4 tsp)
• 3/4 cup warm water (40-45°C)
• 1 3/4 - 2 cups unbleached durum wheat flour, plus extra for kneading and dusting the dough
• 1.5 tsp salt
• 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
• Cilantro pesto sauce, see recipe below
• 225 g thinly sliced ​​buffalo mozzarella cheese (cheese made from black water buffalo milk)
• Grilled shrimp, see recipe below
• Fresh coriander leaves for garnish

Cilantro Pesto Sauce:

• 3/4 cup fresh cilantro leaves
• 1/4 cup fresh parsley leaves
• 2 coarsely chopped cloves of garlic
• 2 tablespoons pine nuts
• 1/4 tbsp. grated parmesan
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Grilled shrimp:

• 16 large shrimp, peeled and deveined
• Olive oil
• Salt and freshly ground black pepper

Preparation:

1. In a small bowl, combine the yeast and 1/4 cup warm water and let sit for 5 minutes to test for activity. In a larger bowl, place 1 3/4 cups flour and salt. Add the dissolved yeast, remaining water, and oil and mix well.
   
   Turn the dough out onto a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn it over to coat.
   
   Cover and place in a warm place until the dough rises (it should double in size), for 1 to 1.5 hours.
2. Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into a circle 20 cm in diameter. Brush with oil and grill until golden brown.
   
   Spoon a few tablespoons of cilantro pesto sauce onto each pizza, top with slices of buffalo mozzarella cheese, then 4 shrimp, and garnish with parsley leaves. Grill the pizzas until the cheese is melted. Serve hot.
3. Cilantro Pesto Sauce:
   
   Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste.
   
   Grilled shrimp:
   
   Preheat grill to medium-high heat.
   
   Brush each shrimp with oil, season with salt and pepper. Grill for 1-2 minutes per side or until cooked through (the shrimp are opaque and pink).