Whisk Italian dressing and honey in a large bowl.

Add raw shrimp and sliced bell peppers to the bowl.

Marinate in the refrigerator for 30 minutes to 1 hour.

Preheat grill to medium heat.

Grease a grill basket with cooking spray and place on the grill.

Remove shrimp and peppers from the marinade using a slotted spoon and add to the grill basket.

Grill for 15-20 minutes, stirring occasionally, until shrimp is pink and peppers are charred.

Remove shrimp if cooked before vegetables are fully charred.

Continue cooking peppers until slightly charred.

Add spoonfuls of leftover marinade while stirring, but avoid adding during the last few minutes of cooking.

Remove the basket from the grill and reduce the heat to medium-low.

Cut off the stems of the green onions and the top portion of the green sections.

Coat remaining green onions with olive oil, salt, and pepper.

Grill green onions until lightly charred, flipping once.

Chop grilled green onions and set aside.

To make pesto, combine arugula, garlic, ginger, curry paste, and peanuts in a food processor.

Pulse to combine.

Add honey, Sriracha, and coconut milk and pulse until a pesto consistency is achieved, scraping down the sides as needed.

Spread a thick layer of pesto over the pizza crust.

Top with grilled green onions, shrimp, and peppers.

Sprinkle with shredded Monterey Jack cheese.

Grill the pizza until the bottom is crispy and the cheese is melted.