The thing about pizza is, you can literally throw anything you have in the fridge on them. And aside from the beginnings of Shrimp and Brie pizza, we added some zucchini, mushrooms and peppers to it too.
Wash the basil and remove the leaves; pat dry. In a food processor, combine the basil, parsley, almonds, parmesan cheese, garlic, dill, water, lemon juice, pepper and salt. Blend until finely chopped. With the motor running, ass the oil in a steady stream until fully incorporated. If the mix is too thick, add a little more hot water to give you a better spreading consistency.
Spread the almond pesto evenly over the pizza crust, leaving a ½–inch border at the edge.
Pat the shrimp dry with paper towels. Slice each shrimp in half lengthwise, unless they’re smaller, then you can leave them whole. In a bowl toss the shrimp with Bay Seasoning and olive oil. Lay the shrimp evenly over the sauce.
Using a sharp knife, cut the white rind from the brie. Cut the brie into ¼–inch thick slices and then into 1–inch squares. Lay brie on top of shrimp. Sprinkle with onion slices and parmesan cheese. If the crust is pre-baked, transfer to a perforated pizza pan. If not, this whole step will be done over the grill.
Grill the pizza with the lid closed for 5 to 7 minutes or until the cheese melts and the toppings are hot. Check periodically that the crust is not burning. If the crust darkens too quickly, reduce the heat to low and continue cooking.
Remove pizza from grill and cut into slices. Serve immediately.