Pizza can be made a thousand different ways. This Thai shrimp pizza is sweet, spicy, and oh so tasty. For a vegetarian version, omit the shrimp and substitute with tofu.
Thai Shrimp Pizza
1 can Pillsbury® refrigerated thin pizza crust
10 oz uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Jif® Extra Crunchy Peanut Butter
1/4 cup Smucker's® Orchard's Finest® Pacific Grove Orange Marmalade Medley
2 tablespoons Thai chili garlic paste
2 cups shredded Italian cheese blend (8 oz)
1/2 cup chopped fresh cilantro
Heat oven to 425ºF. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough on cookie sheet; press into 16 1/2x11 1/2-inch rectangle. Bake 5 minutes.
Meanwhile, cut shrimp in half; place in medium bowl. In small bowl, beat peanut butter, marmalade, chili garlic paste and 1/4 cup hot water with wire whisk until thoroughly blended. Add 2 tablespoons of the peanut butter mixture to shrimp; stir thoroughly to coat. Spread remaining peanut butter mixture over crust to within 1/4 inch of edges. Top with cheese and shrimp mixture.
Bake 6 to 8 minutes longer or until cheese is melted and crust is deep golden brown. Remove from oven; sprinkle with cilantro.
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