Shrimp and Arugula Pesto Grilled Pizza

In a large bowl combine the Italian dressing and honey and whisk to combine. Add the raw shrimp and pepper strips. Put it into the refrigerator and allow to marinate for 30 minutes to 1 hour.

Preheat the grill to medium heat. Grease a grill basket with cooking spray and place on the preheated grill.

Remove the bowl of shrimp from the fridge and take it out to the grill. Using a slotted spoon to remove most of the marinade, add the shrimp and also the peppers into the grill basket. Grill for 15-20 minutes total, stirring occasionally. (If shrimp are pink and cooked before vegetables char, remove shrimp from basket and continue cooking vegetables to avoid overcooking the shrimp.) Cook the peppers for the remaining time, until they char a little. Add spoonfuls of the leftover marinade as you stir but not during the last couple minutes of cooking. After the shrimp and pepper mixture is done remove the basket from the grill, set it aside and reduce the heat to medium low.

Cut off the stems of the green onions and also the top few inches of the green section. Coat the remaining onion with the tablespoon of olive oil and season generously with salt and pepper. Add them to the grill and cook until lightly charred, flipping at least once. This should only take a few minutes. When done remove the grilled onions from the grill, chop and set aside.

To prepare the pesto add the arugula, garlic, ginger, curry paste, and peanuts into the bowl of a food processor. Pulse to combine. Add the honey, Sriracha and coconut milk and pulse until it forms a pesto consistency, scraping down the sides of the processor bowl often.

Spread a thick layer of the pesto over the pizza crust. You will have about 1/3 leftover which can be added to pasta or used as a dip. Top with the grilled green onions, shrimp and peppers. Top with shredded cheese. Grill the pizza until the bottom is crispy and the cheese is melted.