Now, I will tell you, I used raw vegetables on this and raw shrimp. This makes it a little wet because the moisture cooks out of the vegetables. You can cook them first if this bothers you and it won’t happen, but I think having crisp-tender vegetables and shrimp that are not over cooked is worth it. And, if you give it about five minutes to set before you eat it, most of the moisture sets up or soaks in anyway.
You can use any pizza crust you like – store bought or homemade. I used this quick recipe from my friend Jenny of In the Kitchen with Jenny. I like it because I don’t like super thick dough, and it is not and it is super quick. The only change I made to the recipe was to use all-purpose whole white wheat flour because we are trying not to eat too much white flour.
Thai Shrimp Pizza
- 1 13.5 ounce can coconut milk
- 1 1/4 cup peanut butter (I used all natural.)
- 2 tablespoons lime juice
- 2 tablespoons red curry paste
- 1 tablespoon sesame oil
- 2 tablespoons chili oil
- 1 12-14 inch pizza crust
- 4 ounces fresh bean sprouts
- 1/2 red bell pepper, sliced
- 4 ounces button mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined (You can get by with less if you want. This is a lot of shrimp!)
- 1 1/2 cups mozzarella cheese, shredded
- chopped cilantro and green onions for serving
- In a medium sauce pan, stir together all ingredients. Heat over medium, stirring frequently until smooth and thick.
- Preheat oven to 450 degrees or the temperature specified by you crust.
- Place pizza crust on pizza pan.
- Spread with peanut sauce.
- Top pizza with bean sprouts, pepper slices, mushrooms, shrimp, and cheese.
- Bake for 10-12 minutes or until crust and shrimp are done and cheese is melted and beginning to brown.