Thai Peanut Shrimp Pizza
A vibrant fusion pizza topped with juicy shrimp, creamy Thai peanut sauce, mozzarella, red onion, carrots, cilantro, and chilli flakes. Sweet, savoury, fresh, and gently spicy.
Equipment
- Baking sheet
- Knife
- Mixing bowl
- Pastry brush
- Pizza Cutter
Ingredients
For the Pizza Base
- 1 Gluten-Free Pizza Crust
- 1 tablespoon Olive Oil
For the Toppings
- 200 g Cooked Shrimp peeled and deveined
- 100 g Mozzarella Cheese shredded
- 1/2 Red Onion thinly sliced
- 2 tablespoons Gluten-Free Thai Peanut Sauce
- 1 tablespoon Tamari
- 1 Carrot shredded
- 2 tablespoons Fresh Cilantro chopped
- 1/4 teaspoon Red Chilli Flakes
Instructions
For the Pizza Base
- Preheat the oven to 425°F (220°C).
- Place the gluten-free pizza crust on a baking sheet.
- Brush the surface of the crust evenly with olive oil.
For the Toppings
- Combine the shrimp, Thai peanut sauce, and tamari in a mixing bowl.
- Toss until the shrimp are evenly coated.
- Spread the shrimp mixture over the pizza crust.
- Top evenly with the mozzarella, red onion, and shredded carrot.
- Sprinkle with the red chilli flakes.
- Bake for 12 to 15 minutes, until the crust is golden and the cheese has melted.
- Remove the pizza from the oven and garnish with fresh cilantro.
- Slice into 4 equal portions and serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the pizza with a Thai-style mango salad, cucumber salad, or lightly dressed shredded cabbage. Extra gluten-free peanut sauce can be offered on the side for dipping.Recipe Notes
Use cooked shrimp that have been thoroughly drained and patted dry. Excess moisture can make the pizza crust soggy. Check that the crust, peanut sauce, and tamari are all certified gluten-free when preparing the pizza for someone with coeliac disease.Variations
Add sliced bell pepper, bean sprouts, spring onion, or chopped peanuts. Reduce the chilli flakes for a milder pizza or add fresh chilli for more heat. Cooked chicken can replace the shrimp when a seafood-free version is preferred.Storage
Store cooled leftover pizza in an airtight container in the refrigerator for up to two days. Reheat in the oven until thoroughly hot and the crust is crisp. Avoid reheating the pizza more than once.Wine Advice
A crisp Riesling balances the chilli heat and complements the sweet, nutty sauce. A fresh Sauvignon Blanc is another suitable choice with the shrimp and cilantro.Nutrition values
Serving: 1 1/4 slize | Calories: 380 kcal | Carbohydrates: 28 g | Protein: 24 g | Fat: 18 g | Saturated Fat: 6 g | Sodium: 980 mg | Sugar: 6 g