Grilled focaccia bread pizza with pomegranate citrus shrimp and broccoli

Name: Grilled focaccia bread pizza with pomegranate citrus shrimp and broccoli
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: En
Ingredients: *1 teaspoon white sugar; *1 (.25 ounce) package active dry yeast; *1/3 cup warm water (110 degrees F/45 degrees C); *2 cups all-purpose flour; *2 tablespoons olive oil; *1/4 teaspoon salt; 1 pomegranite- peel removed; 1 cup of orange juice; 2 heaping tablespoons ginger; 3 tablespoons honey; 2 tablespoons key lime infused canola oil . If you cant find this, use a little less oil and add a tablespoon lemon juice with zest mixed in; 1/2 teaspoon red pepper flakes; 1/2 to 1 libra shrimp; 1 large head of broccoli; 1/2 large red onion, sliced in rings; 1 large container goat cheese or cheese of your prefernce

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Main Dish

Very Easy

1 h 20 m

Preparation

Preparation20 min

Cook time1 hour

Focaccia Bread :
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
While the dough is rising, start on your pomegranite marinade. After the dough has sat and risen a bit, deflate the dough and turn it out onto a lightly floured surface; knead briefly. Roll the dough into a rectangle or square. Brush the dough with oil and sprinkle with sea salt.
Pomegranate-citrus marinade:
Pomegranate pairs nicely with citrus and ginger.
Marinade directions:
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.