Grilled Ginger Shrimp BBQ Flatbread with Ricotta
A charred, crispy flatbread topped with ginger-marinated shrimp, tangy BBQ sauce, and creamy ricotta creates a sophisticated grilled pizza that straddles casual and elegant. The shrimp's briny sweetness plays against sweet BBQ and warming ginger, while sautéed broccoli and peppers add texture and earthiness. Melted mozzarella binds everything together on a buttery, wood-fire-kissed crust. Perfect for grilling season entertaining or weeknight dinners that feel restaurant-worthy. This version skips traditional tomato sauce entirely, letting the ricotta-lemon base and ginger-forward marinade shine as the flavor foundation. The flash-sautéed vegetables stay bright and tender rather than wilting into the dough, preserving contrast. Balsamic and olive oil finishing touches add acidity and richness.
Ingredients
- ½ cup BBQ sauce
- 2 tablespoon ginger, minced
- 1 tablespoon parsley
- 1 tablespoon honey
- 1 tablespoon olive oil
- 16 oz shrimp
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup butter, melted
- 1 teaspoon parsley
- 1 teaspoon sesame seeds
- ¼ cup red bell pepper
- ¼ cup onion, sliced
- ½ cup ricotta cheese
- 1 tablespoon lemon juice
- 8 oz broccoli florets
- 1 can pizza dough
- ½ cup mozzarella, shredded
- ½ cup butter, melted
- 3 tablespoon olive oil, for drizzling
- balsamic vinegar, for drizzling(optional)
Instructions
- 1
Combine ginger, minced, parsley, honey, olive oil, and garlic and onion powders in a small bowl to create the marinade.
- 2
Reserve half the marinade separately and pour the rest over shrimp; marinate for at least one hour or overnight.
- 3
Whisk together ricotta and lemon juice; chill.
- 4
Whisk together BBQ sauce, ginger, parsley, honey, and olive oil in a separate bowl; chill for one hour.
- 5
Heat a skillet over medium-high, melt butter until frothy, sauté red bell pepper and onion until tender, about 5 minutes; set aside.
- 6
In the same skillet, flash sauté broccoli florets for 1-2 minutes in remaining butter until brightened; set aside.
- 7
Preheat grill to 425°F.
- 8
Unroll flatbread dough onto a pizza peel and brush with melted butter and reserved marinade; flip so butter side faces down.
- 9
Brush flatbread with BBQ sauce, remaining reserved marinade, dollops of ricotta, raw shrimp, and sautéed vegetables; sprinkle mozzarella on top.
- 10
Carefully transfer flatbread to grill by sliding from pizza peel.
- 11
Close grill and cook for 3-8 minutes until flatbread is puffed and shrimp is cooked through.
- 12
Transfer cooked flatbread to clean pizza peel or heatproof board using tongs.
- 13
Drizzle with olive oil and balsamic vinegar as desired; cut and serve warm.
Tips
Marinate shrimp at least one hour or overnight; the ginger and garlic powder need time to penetrate the delicate meat. Cold shrimp firms up slightly, making it less likely to overcook during the quick grill window.
Flash sauté vegetables separately and set aside; they'll stay bright and crisp instead of steaming into mushiness. The skillet's residual heat finishes them perfectly without burning the butter.
Work quickly when transferring flatbread to the grill; use a pizza peel and tongs to minimize sticking. The 3-8 minute range depends on dough thickness and grill hot spots, so watch for puffing as your cue.
Good to Know
Refrigerate cooked flatbread in an airtight container for up to 2 days. Reheat gently on a skillet or grill over medium heat to restore crispness.
Prepare marinade, ricotta mixture, and BBQ sauce up to 1 day ahead. Marinate shrimp overnight. Sauté vegetables up to 4 hours ahead; reheat gently before assembling.
Serve immediately after grilling while flatbread is warm and cheese is melted. Pair with a crisp white wine, sparkling water with lemon, or a light lager. Garnish with fresh parsley and sesame seeds.
Common Mistakes
Don't skip the reserved marinade step; brushing raw dough with it before flipping ensures the shrimp caramelizes properly on top.
Don't overcrowd toppings; excessive ricotta and vegetables will trap steam and prevent crisping.
Don't leave the flatbread unattended; grill hot spots can burn the underside in seconds once it puffs.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this in the oven instead of on a grill?
Yes, use a preheated sheet pan or pizza stone at 425°F for 8-12 minutes. You'll lose the charred flavor and texture, but assembly and cooking remain the same. For extra browning, broil for 1-2 minutes at the end.
What if I don't have a pizza peel?
Use a large cutting board or even parchment paper as a makeshift peel. Slide the flatbread directly onto the grill grate or stone. Work confidently but carefully to minimize sticking and tearing.
Can I prep and freeze the marinated shrimp ahead?
Yes, freeze shrimp in marinade for up to 3 months. Thaw overnight in the refrigerator before grilling. Defrosted shrimp may release extra liquid, so pat dry gently before assembling on the flatbread.