Basically, if the title of a recipe has the word “Thai” in it… I’m sold.
You might think I’m exaggerating, but I am not. I am hopelessly in love with all things Thai.
One of my favourite staple items are pre-made, frozen pizza crusts. They’re just so handy. I can’t count how many times we get home from work and have no idea what to make for supper. If you have a pizza crust kicking around, you can make a meal out of practically anything. Veggies, sandwich meat, leftover sausages, cheese… so simple.
This pizza is a little bit more complicated. And it was… unusual. Different. I don’t normally have shrimp on my pizza. However, one of my favourite pizzas is the lobster and cashew pizza from La Favorita in Ottawa’s Little Italy (although it’s practically the only good thing on the menu) so I guess I was destined to love seafood on pizza.
The flavours are complex in this one. And the fresh cilantro is an absolute must.
- 1 pizza crust
- 1/4 cup bottled strained tomatoes (passata)
- 1/4 cup sour cream
- 2 tsp Thai red curry paste
- 3/4 cup shredded mozzarella chese
- 1/2 small red onion, thinly sliced
- 1/2 red pepper, thinly sliced
- 1/2 cup ricotta
- 8 oz raw hrimp
- 1/3 cup fresh cilantro, chopped
- Mix passata, sour cream and curry paste. Remove 1/4 cup and set aside. Spread remaining sauce over crust. Sprinkle with mozzarella, onion and red pepper. Dot with ricotta. Toss shrimp with reserved sauce and arrange on pizza. Bake at 400 degrees until golden, about 18 minutes. Sprinkle with cilantro and serve.
Adapted from Canadian Living