How to Cook Gulf Shrimp Pizza on a Gas Grill

This pizza is a version of a pizza we had at a place called Cobalt in Orange Beach, Alabama.  This recipe is done on direct heat, directly on the grate, and not (necessarily) using a stone.

The Prep:

• Get the shrimp cooking on the stove in a pan
• In a different pan, get the onions and mushrooms cooking, season to your taste
• Fire up the fire to a little over medium on gas or 350-400 range
• Roll out the dough into the desired size and shape
• Brush ONE side with Olive Oil
• Put the dough on the grill OIL SIDE DOWN (this is tricky because it will likely flop down awkwardly, doesn't have to be perfect, you can try to straighten it out if you really messed it up)
• Close lid and cook for 1-2 minutes, (literally)
• Pull dough when crust starts to brown and hold it's own shape.

Most people say to, flip it over and start adding toppings, leaving the dough on the grill the whole time.  I pull it off completely, take it inside, flip it over and add toppings to the ORIGINAL OIL SIDE (the side you just cooked on), then return it to the grill.  (You do not need to add oil to the other side.)

The Toppings (the order is important to follow):

1. Lay a red sauce down first and spread it out with a spoon.  You don't need a ton of sauce, it's probably less than you think if you've never done it before.  You just want a thin layer and it doesn't have to be perfect, it will even out while cooking.
2. Add the cut up cooked shrimp from pan
3. Add the onion/mushroom mix from the pan
4. Add sliced jalapenos, avocados, roma tomatoes 
5. Package of goat cheese crumbled/smeared on the pizza (8 ounce)
6. Maybe a half cup of mozarella shredded cheese to fill in the gaps the goat cheese doesn't cover

Return pizza to grill for final stage of cooking.  I usually drop the temperature slowly throughout the final stages because you're walking a fine line between burning the crust and not melting the cheese.  Usually cook for another 5 minutes.

TIP:  Sometimes I introduce a pizza stone in the last part of the cook.  I will return it to the grill on a stone and let that cook for a few minutes, which really protects the crust.  Then after about 5 minutes, I pull the stone out from under the pizza and let it cook more directly on the grate for another couple of minutes which makes the crust crispy.  This is purely optional, but I've had good results with this method, just make sure the temp is not too high or you can crack your stone.

You can also cook directly on stone using Big Green Egg at 500 degrees for about 10 minutes.