Grilled Shrimp Pizza

Directions

To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife.

Add 2 cups flour, 2 tablespoons cornmeal, and ½ teaspoon salt to yeast mixture; stir until a soft dough forms.

Turn dough out onto a floured surface.

Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

(Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Divide dough into 2 equal portions.

Working with one portion at a time (cover remaining dough), roll each into a 10-inch circle on a floured surface.

Place dough on 2 rimless baking sheets, each sprinkled with 2 tablespoons cornmeal.

Brush each portion with 1 teaspoon oil; coat lightly with cooking spray. Cover with plastic wrap; chill.

Prepare grill.

Thread 6 shrimp onto each of 6 (12-inch) wooden skewers.

Sprinkle shrimp with ⅛ teaspoon salt.

Place skewers on grill rack coated with cooking spray, and grill for 2 minutes on each side or until shrimp are done.

Cool slightly, and coarsely chop.

Combine cheeses.

Remove plastic wrap from 1 dough portion; discard plastic.

Slide dough onto grill rack coated with cooking spray, using a spatula as a guide.

Grill 3 minutes or until lightly browned; turn.

Spread 3 tablespoons salsa over crust, leaving a ¼ inch border.

Top with half of the shrimp and 2 cups cheese mixture.

Grill an additional 3 minutes or until crust is golden brown and cheese melts.

Remove and keep warm.

Repeat procedure with remaining dough, salsa, shrimp, and cheese mixture.

Sprinkle each pizza with ¼ cup cilantro.

Cut each pizza into 6 wedges.