We have all heard of restaurants that feature a surf and turf combination on the menu of some sorts. Usually a steak and seafood combo and these have become very popular in many restaurants. On the other hand most of us have not ventured into the realm of seafood pizza especial ones made on the grill. I have to admit I was reluctant at first to try seafood on a pizza it just seemed wrong like it violate some food law or something so it took quite some doing to cross that line, but once I did I was sold.
Now for those of you who have followed my various blogs for a while you’ll know one of my favorite food groups, lol is bacon the other is pizza (and sugar, sorry). So, to make the move to a land and sea version of a pizza is not much of a stretch for me. I mean what isn’t better with bacon on it? It is among the greatest food enhancers out there it just makes everything better. Don’t believe me add some to salad, or wrap something in it and broil it until the bacon is just crisp. Need I mention eggs and omelets?
In this world there is probably no more perfect food to make all the others better other than bacon and sugar. Now this recipe leaves out the sugar but marries bacon and our favorite seafood shrimp together to bring you a let’s say surf and turf version of the pizza now not to leave the veggie lovers out I also combine in this land and sea marriage nice big chunks of sautéed onions because if bacon makes everything better onions make bacon better they pair wonderfully and if the onion isn’t enough to salience the veggie crowd how about the addition of corn. Corn? Yes corn it is a nice blend to tie this pizza all together.
Now technically corn is a grain and not a veggie but try and tell that to your local supermarket corn is always in the veggie isle and not with the grains unless made into meal or flour. Kind of like tomatoes are called a veggie although botanically speaking they are a fruit. Funny how we re-label foods based on perception although we do that a lot in life but that is a rant for a different time. To round this dream pizza out it is one grilled YUM! And two use two kinds of cheese for a different element there two so when all done you have a pizza with a bit of something for everyone. And who doesn’t like trying new food combos, you? Well you should open your mind to all the food possibilities.
- 16-inch pizza dough, Found here
- 1½ cups pizza sauce, Found here
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion, diced in big pieces
- 1 lb. medium shrimp, peeled and deveined
- ½ lb bacon, precooked most of the way in ½ inch strips
- 1 can whole kernel corn, well drained
- 2 cloves garlic minced
- 1 teaspoon basil or fresh chopped basil
- 1 cup mozzarella cheese, shredded
- ½ cup fresh grated parmesan cheese
- Place a flame proof pizza stone on the grill and dust lightly with corn meal
- Preheat the grill to high, 600 degrees F.
- In a pan fry the bacon until it is about 85% cooked, not crisp so it is slightly undercooked and place on a paper towel to soak up excess grease.
- In the same pan drain the bacon grease (do not wash) and add the olive oil, sauté the onions until they are translucent, then remove to a bowl or plate for assembly
- Rollout you dough until it is the size of your stone
- Top this with the sauce and distribute evenly in a swirling action with a spoon
- Sprinkle with basil, garlic
- Assemble pizza by evenly distributing the shrimp, bacon, corn, and onion.
- Top this with the mozzarella then spread the parmesan cheese on top.
- Place the pizza on the stone on the grill with a peel and close the vents on the cover most of the way.
- Close the lid and cook for a few minutes or until the bottom is golden brown and cooked through and the cheese is totally melted.
- Move pizza to a cutting board and allow to rest for 5 minutes.
- Slice with a pizza roller or knife if you don't have one first in half, then quarters, then into eight equal pieces.
- Serve with your favorite drinks.
Pizza is the only food in the phonebook with its one section (remember those) there is a reason for that it is that big a part of American culture yes the Greek’s and Italian’s may have invented it but like any pizza lover in the states will tell you we perfected it. And not just the typical combinations – Americans come at pizza from all directions and if it walked, sprouted, or swam chance are we have tried it on pizza. It seems no sub food group is safe from our experimentations and combo trying.
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