Grilled Shrimp Pizza with fresh garden veggies and a drizzle of real, chunky bleu cheese dressing is the perfect summer dinner, and I’m so excited that Litehouse is partnering with me on this post to share it with you!
For almost 18 years now (basically since I met my husband), I’ve gone down to Ocean City, MD at least once every summer. If we’re lucky, multiple times. And every year before we go, I start craving a shrimp salad that I get at one of my favorite restaurants.
The salad is loaded with fresh grilled shrimp, local corn, the juiciest tomatoes you have ever eaten and it is all doused in a fresh, cold bleu cheese dressing.
It is heaven. I’m telling you. The flavors blend so well, and I think of it often throughout the year just waiting for my chance to return. So I decided to quit waiting and make my own version of my favorite salad… in pizza form!
After all, it is almost summer and this recipe has some of my favorite summertime components- seafood, fresh veggies straight from the garden, it’s grilled and it has a cold, flavorful dressing to counteract the hot, melted cheese.
I have this quirky thing where I like my food to be the correct temperature. So if it’s a hot dinner, I want to eat it while it’s still hot. Lukewarm just doesn’t cut it for me. If I ask for a cold glass of water, I’m really asking for a glass of ice with some water poured over it.
If I want a cold salad dressing, I don’t want to have to wait for room-temperature dressing to get cold… I want it already cold. Trust me, it’s worlds better when it’s kept fresh in the refrigerated section where it stays thick, creamy and the perfect temperature to be used immediately!
So when I was grabbing the ingredients for these grilled shrimp pizzas, I also grabbed my favorite Litehouse Bleu Cheese dressing. Have you tried it?? If you’re a bleu cheese lover, this dressing is full of chunks of real bleu cheese and so thick and creamy. My absolute favorite.
It’s also perfect for this recipe, because you can use it as the sauce for your pizza and it’s so thick that it won’t run right off!
Then just load it up with some of your favorite veggies from your garden! This is the fun part, because you can totally customize it to your personal tastes. Sometimes I add fresh sliced avocado after it’s done cooking or you could even add crumbled, cooked bacon if you wanted!
I try to stick to about 3, sometimes 4, toppings max if you don’t include the cheese. If you put too much more than that, it just becomes a little top heavy and your crust won’t be able to stand the weight!
Once you have your pizza assembled, just put it on the preheated grill. You can put it on a piece of foil if you want your crust a little softer, but we like a crispy crust so we put it straight on the rack.
Let it cook on there for about 5-7 minutes or until the cheese is all melted and gooey. Once you remove it, drizzle with more of bleu cheese dressing and then sprinkle with some fresh, chopped basil!
Summertime is grill season, seafood at the beach, fresh veggies from your garden and real food that makes you crave it year-round. Next time you’re grabbing some fresh veggies from the produce section, grab some refrigerated Litehouse dressing right beside it and tell me it doesn’t improve your whole meal. It’s the perfect way to cool down on a hot summer night!
- 2 flatbreads (I use Naan)
- 2 tbsp. butter
- 5 garlic cloves, minced
- 12 large shrimp, raw
- 2-3 Roma tomatoes, sliced
- ½ cup corn
- ¼ cup bleu cheese crumbles
- sliced Mozzarella cheese
- ½ cup Litehouse Bleu Cheese dressing
- 1 tbsp. chopped, fresh basil
- In a skillet over medium heat, melt butter. Add garlic and saute gently. Add shrimp and cook on each side just until it turns pink. Once cooked, remove shrimp from pan.
- Lay flatbreads out on cutting board and brush the remaining garlic butter from shrimp pan over each flatbread. Spread 2 tbsp. Bleu Cheese Dressing over each flatbread.
- Then layer mozzarella cheese, tomatoes, corn and shrimp over flatbreads. Sprinkle bleu cheese crumbles over the top.
- Grill on a preheated grill over medium low heat for about 5=7 minutes. Each grill cooks differently, though, so keep an eye on them and remove when the cheese is melted and the crust is done to your liking.
- Remove from grill and drizzle with remaining bleu cheese dressing and then top with basil.
I seriously had this for dinner twice in the last week, and I’m already craving it again just looking at these pictures! I thought it was great in salad version, but I think I’m liking this grilled pizza twist even more!
This is a sponsored post written by me on behalf of Litehouse. All opinions are 100% mine and I adore this chunky dressing and this recipe!