This delicious Thai & Chinese inspired pizza is spicy and oh so good…
Ingredients
- 1 Recipe Pizza dough – see Tom’s Best
- 2 lb medium sized shrimp or 1 lb cooked chicken
- 2 Tb Cornstarch
- 1/2 c Rice wine vinegar
- 1/4 c Soy sauce
- 1/4 c sugar
- 1/4 c Peanut oil
- 1 large Green pepper seeded, deveined and cut into small chunks
- 2 medium Carrots; quartered lengthwise and thinly sliced
- 1/2 c thinly sliced miniature corn on the cob (optional)
- 6 Green onion, sliced
- 3 Tb Fresh ginger, chopped
- 2 Tb Garlic, minced or pressed
- 1 or more finely chopped jalapeno peppers or fresh chili of choice (devein first)
- 3/4 c Peanuts, roasted
- 1/4 c Asian style hot chili oil
- Fresh cilantro leaves (whole or chopped) for garnish
Preperation
Prepare the dough and preheat the oven as directed in pizza dough recipe.
Peel, devein, rinse, and dry the shrimp if using shrimp. If using chicken, tear or chop into pieces.
In a small bowl, combine the cornstarch, vinegar, soy sauce, and sugar. Reserve.
Heat two tablespoons of oil in a wok or deep skillet over high heat until hot. Add the shrimp and stir-fry until they turn bright pink, about 2 minutes. Remove shrimp to a bowl. If using chicken, do not add yet. Heat the remaining 2 tablespoons of oil in the wok. Add the green pepper, carrots, corn, green onion, ginger, garlic, chili peppers, and peanuts. Stir-fry until the vegetables are coated with oil about 1 minute. Add the reserved cornstarch mixture and bring to a boil. Add the reserved shrimp or chicken and stir until they are coated with sauce. Remove from heat.
Shape the pizza dough and transfer the pizza pie to a preheated baking surface and bake at 500 degrees for 4 minutes. Remove from the oven and brush the top with chili oil. Top with the Kung Pao mixture leaving a 1/2 inch border around the edges. Return to the oven and bake until crust is golden brown and puffy, about 8 minutes. Remove from the oven and garnish with miniature corn and cilantro. Slice and serve immediately.