12-14 ounces thin-crust dough, formed into a 14-inch round on a pizza screen
2½ cups cooked hominy grits (I use 5-minute, quick-cooking grits at 1 cup grits to 4 cups water to ¼ teaspoon salt on the stove covered for a good yield)
½ cup grated Parmigiano Reggiano
¼ cup cooked bacon pieces
20-22 half-ounce fritters (See recipe below.)
6½ ounces medium to large raw, deveined and thawed shrimp,
(21/25 shrimp per pound. This is approximately 10 to 13 shrimp, cut horizontally into 26 halves.)
Juice from 1 whole lime
1 tablespoon chopped fresh cilantro
Instructions
Place the cooled pre-cooked grits on the pizza dough then cover with the Parmigiano and the bacon.
Place the shrimp on the pizza mottled side up.
Place into a 485 F deck oven for 10 to 14 minutes until crisp and cooked.
When properly cooked, place the fritters around the pie and spritz with the juice of the lime and the chopped cilantro. (You can cook an egg on this pizza for dramatic effect also.)
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/carolina-shrimp-and-grits-pizza