It’s that time again folks: Time for the “4 Ingredient Challenge” that includes 4 ingredients picked randomly, 8 food bloggers, and what we came up with! October’s ingredient challenge tasked us with coming up with something tasty using these 4 ingredients: shrimp, focaccia bread, broccoli and pomegranate. Wow, what an interesting combo! The only rule is that the protein must be cooked on the grill. Everything else is fair game!
I decided to make a focaccia pizza using shrimp, broccoli and red onions as the topping. I marinated the shrimp in a citrus, ginger and pomegranate mixture for flavor, and then grilled all the veggies and shrimp accordingly. I then baked the focaccia bread on the grill, then added my toppings to cook on the grill and melt with the cheese.
I will tell you folks, I usually like to keep things pretty simple on my blog as I don’t like making fussy, 10 step recipes that turn making dinner into a big production. I empathize with busy, overworked people without a lot of extra time on their hands who still enjoy week night grilling.
Having said that, I recommend this recipe for a weekend night so you have plenty of time to let the dough rise for the focaccia bread. OR, make the dough the night before if you are doing this on a weeknight.
Step by Step Directions:
Focaccia Bread Recipe: I used a foccaccia bread recipe I found online and augmented it for baking on the grill. As I stress to the women who come to my women’s grilling clinics, think of your grill like an outdoor oven! Direct heat= broiler, indirect heat= oven.
Peel the pomegranate. Bring the oj, pom. seeds, honey, ginger to simmer. Let simmer for 15 minutes. Take a spoon and mash the pom. seeds. in the mixture to try to release the juice. Add the keylime canola oil. After simmering for at least 15 minutes, strain the pom seeds out.
Put the marinade in the freezer so it can cool quickly. To make the best use of your time, now go ahead and wash and cut your veggies and peel your shrimp.
Once the marinade has cooled to room temp, add the shrimp. While the shrimp are marinating, go preheat the grill to medium heat, 350 degrees.
Using a grill pan, grill the broccoli and onion until slightly wilted. Remove the veggies and put them in a bowl. Next, add the shrimp. Grill for about 3 minutes or until pink, then remove. Do not overcook, they will be put back on the pizza to continue cooking.
Before adding the focaccia dough, make sure the grill is well coated with nonstick spray. Add a bit of olive oil to your foccaccia bread so it is less likely to stick. Also add a nice bit of sea salt for taste.
Bake the bread on medium low heat. Let it bake with the lid closed for 5 minutes, then go check on it to make sure it doesn’t have any hot spots (more brown than others). Grill on one side until char marks have formed, then flip over.
After flipping the focaccia over, let it cook for about 2 minutes, then add your veggies, shrimp and cheese. Close the lid and let the pizza continue to cook until the cheese has started to melt. Be careful to not burn the bottom of the foccaccia bread as you melt the cheese!
Congrats! You just made your first focaccia pizza! This pizza is nice change from your average thin crust pizza as the hearty focaccia really holds up well with lots of ingredients. The broccoli gets a nice flavor from the grill that is complemented by the goat cheese. While the pomegranate seeds can be rather tricky to remove, the health benefits (they are loaded in antioxidants) well outweigh the trouble of peeling the fruit. Hope you enjoy this interesting spin on your classic pizza on the grill.
Grilll Adventures by Broadcast Marc (our newest blogger from the Netherlands!)