Grilled Po’ Boy Pizza with Tim McGraw

Tim's says, "This recipe combines two of my favorites – pizza and the Louisiana lunch staple of a Po’ Boy sandwich. I really like the double-barbequed, charcoal flavor of grilled shrimp topping a grilled crust – truly the perfect pre-show meal."   

YOU WILL NEED:

• 2 pounds frozen shrimp, 21-24 count

• 2 tablespoons olive oil

• 2 cloves garlic, minced 

• ½ cup KC Masterpiece Original Barbecue Sauce

• 2 tablespoons horseradish mustard

• ½ teaspoon Louisiana hot sauce

• 2 pre-baked thin 12-inch pizza crusts

• ½ cup Hidden Valley The Original Ranch dressing

• 10 slices provolone cheese

• 1 cup chopped tomatoes

• 1 cup shredded iceberg lettuce

 

STEPS:

1. Thaw shrimp by placing them in a large bowl of cold water and allowing them to soak for 30 minutes. Peel shrimp and pat dry. In a large bowl, toss the shrimp in 2 tablespoons olive oil and the minced garlic.

2. Fire up the grill with Kingsford charcoal. Once the coals are red hot, cook the shrimp for 4 minutes and then flip and grill for about another 3 minutes or until the shrimp turn pink. In a large bowl, toss the grilled shrimp with the KC Masterpiece Original Barbecue Sauce, horseradish mustard and hot sauce.

3. Carefully, with a long-handled spatula, push the coals to one side of the grill to create a cooler cooking area. Assemble the pizza, by brushing half of the Hidden Valley The Original Ranch dressing on top of each pizza crust. Then, top with 5 slices of Provolone cheese on each crust. Divide the shrimp between the two crusts and sprinkle on the diced tomatoes. Carefully transfer the loaded pizza crusts to the cooler side of the grill. 

4. Grill the pizza crusts – either one at a time or at the same time – for 5-7 minutes, or until the cheese is melted and bubbly. Remove from the heat and sprinkle the chopped lettuce on top. Slice and serve.

Makes 2 12-inch pizzas to serve 8.

Recipe created by Tim McGraw on Behalf of Kingsford Charcoal and KC Masterpiece.