As promised earlier this week, here is the recipe for pitmaster Chris Lilly's Indonesian Sweet and Sour Grilled Shrimp Pizza. Cooked over an open fire right on the grill.

We put some of these bad boys together last week at Kingsford University, and it was the first time I ever grilled a pizza. For me, pizza was an oven thing. Period. Wood burning brick oven with an open flame? Sure. But on a grill? Never. Until I had these. Then I was hooked. Grilling gives the crust an added smokey flavor that's very similar to brick oven, in about 7 minutes. (And without having to install a brick oven in your house.)

While you can put the dough right on the grate, we opted for the indirect cooking method, by putting a pizza stone in the middle of the grill. If you're grilling pizza for the first time, I recommend the stone. You still get the smokey flavor, without the risk of burning.

The recipe for this pizza may seem difficult, but it's not. It is a little complex, and will take about 2 hours of prep time, but consider it 120 minutes well spent. The end result is well worth the trouble. (And a lot of the prep can be done ahead of time.)

Even if you don't try to tackle this exact recipe, I suggest you give the hot dogs and burgers a rest this weekend, and give some grilled pizza a shot instead.

Indonesian Sweet and Sour Grilled Shrimp Pizza
Prep Time: 2 hours
Cook Time: 30 minutes
Serves 4 to 6

Shrimp Marinade
You’ll Need:
1/2 cup yuzu
2 tablespoons soy sauce
1 tablespoon chopped lemon grass
1 tablespoon minced ginger
2 cloves minced garlic
1 tablespoon toasted sesame oil
1 tablespoon sugar
1/2 teaspoon cracked black pepper
1 lb. of peeled deveined shrimp (21-30 count per pound)
2 red bell peppers, quartered

Instructions:
1. Place the shrimp in a 1-gallon GLAD® bag and place the bag upright in large bowl.
2. In a small bowl, combine the remaining ingredients and stir until well blended. Pour the mixture over the shrimp.
3. Squeeze the extra air out of the bag and seal. Place the bowl in the refrigerator and let chill for 20 minutes, turning the bag once or twice.
4. Preheat charcoal grill or broiler to 500 degrees Fahrenheit.
5. Remove the shrimp from the marinade and grill about 1 1/2 minutes on each side or until no longer pink.
6. Grill the peppers until the softened and crisp.
7. Remove the shrimp and peppers from the grill and set aside.
8. This can be done a day in advance if stored properly.

Pickled Red Onions
You’ll Need:
1/4 cup rice wine vinegar
1/4 cup sugar
1 teaspoon salt
1 medium red onion, very thinly sliced

Instructions:
1. In a small non-reactive sauce pan, add the vinegar, sugar and salt, and bring to a boil over a medium heat.
2. Fold in the onions and stir occasionally until the mixture comes back to a boil.
3. Remove from the heat and allow to cool. This can be done two days in advance.

Sweet & Sour Pizza Sauce
You’ll Need:
2 tablespoons extra-virgin olive oil
1 clove minced garlic
1 teaspoon minced ginger
1 shallot, peeled and finely chopped
1 6 oz. can tomato paste
2/3 cup rice wine vinegar
2/3 cup sugar
1/2 cup sambal oelek
1 14 oz. can coconut milk
4 tablespoons fish sauce
2 sprigs Thai basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon black pepper

Instructions:
1. In a small saucepan, sauté the garlic, ginger, and shallots in the olive oil until crisp, about 3 to 5 minutes.
2. Add the remaining ingredients and cook stirring occasionally, for 5 minutes.
3. Remove from the heat and set aside. This can be done 2 days ahead if stored properly.

Pizza Assembly
You’ll Need:
1 pkg. frozen pizza dough, thawed
6 oz. shredded Mozzarella cheese
6 oz. sliced Provolone cheese, julienned
1/2 cup fresh Thai basil leaves, rinsed and dried

Instructions:
1. Preheat the grill and pizza stone to 500-550 degrees Fahrenheit.
2. On a well floured surface, roll the pizza dough out to the desired thickness.
3. Lay the pizza dough out on a pizza peel that has been dusted with cornmeal.
4. Slice the grilled shrimp in half lengthwise.
5. Dice the grilled pepper into julienne and drain liquid from the pickled onions.
6. Spread a thin layer of the sweet and sour pizza sauce over the dough.
7. Spread the mozzarella and provolone cheese over the sauce.
8. Generously top the pizza with the shrimp halves and the grilled bell pepper.
9. Slide the pizza off the peel and onto the stone and cook for 10 minutes or until the cheese has melted and crust is golden.
10. Remove the pizza from the oven and serve garnished with the pickled onions and the fresh Thai basil leaves.

Recipe created by world champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal