Kung Pao Shrimp Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
basic pizza dough 2 pounds medium-sized shrimp 2 tablespoons cornstarch
1/2 cup rice wine vinegar 1/4 cup soy sauce 1/4 cup granulated sugar
1/4 cup peanut oil 1 large green sweet pepper, seeded, deveined, and cut into small chunks 2 medium-sized carrots, quartered lengthwise and thinly sliced
1/2 cup thinly sliced canned miniature corn on the cob (optional) 6 green onions, thinly sliced 3 tablespoons chopped fresh ginger root
2 tablespoons minced or pressed garlic 7 to 10 small dried red chili peppers 3/4 cup roasted peanuts
about 1/2 cup Asian-style hot sesame or hot chili oil cornmeal, if using a pizza peel miniature corn on the cob for garnish (optional)
whole fresh cilantro (coriander) leaves for garnish



1 Prepare the dough and preheat the oven as directed in the basic recipe.
2 Peel, devein, rinse, and dry the shrimp. Reserve.
3 In a small bowl, combine the cornstarch, vinegar, soy sauce, and sugar. Reserve.
4 Heat 2 tablespoons of the peanut oil in a wok or deep-sided skillet over high heat until hot. Add the shrimp and stir-fry until they turn bright pink, about 2 minutes. Remove the shrimp to a bowl. Heat the remaining 2 tablespoons peanut oil in the wok, add the green pepper, carrots, corn, green onions, ginger, garlic, chili peppers, and peanuts. Stir-fry until the vegetables are coated with the oil, about 1 minute. Add the reserved cornstarch mixture and bring to a boil. Add the reserved shrimp and stir until they are well coated with the sauce. Remove from the heat, season to taste with hot sesame or chili oil, and reserve.
5 Shape the pizza dough as directed in the basic recipe. Brush dough all over with hot oil and prick all over with a fork.
6 Transfer the pie to the preheated baking surface and bake about 5 minutes. Remove from the oven and top with the reserved shrimp mixture, leaving a 1/2-inch border around the edges. Return to the oven and cook until the crust is golden brown and puffy, about 5 minutes. Remove from the oven to a cutting tray or board and lightly brush the crust with hot oil. Garnish with the miniature corn, if using, and cilantro. Slice and serve immediately.

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