PAD THAI PIZZA

Pad Thai Pizza image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 18

1/4 cup creamy peanut butter, at room temperature
3 tablespoons unsweetened coconut milk
2 tablespoons fresh lime juice plus lime wedges, for serving
2 tablespoons ketchup
2 tablespoons low-sodium soy sauce
2 tablespoons sugar
1 1/2 tablespoons fish sauce
1 teaspoon garlic powder
2 scallions, sliced, plus more for garnish
4 ounces pad Thai rice noodles
All-purpose flour, for dusting
1 pound store-bought pizza dough, at room temperature
1/2 pound peeled and deveined medium shrimp, tails removed and halved lengthwise
Kosher salt and freshly ground black pepper
Sriracha, for drizzling
2 tablespoons salted peanuts, coarsely chopped
1/3 cup mung bean sprouts
1/4 cup fresh cilantro leaves

Steps:

Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
Combine the peanut butter, coconut milk, lime juice, ketchup, soy sauce, sugar, fish sauce, garlic powder and scallions in a large bowl. Set aside.
Prepare the rice noodles according to the package instructions. Drain well, then rinse with cold water and drain well again. Add to the reserved sauce and toss to combine.
Dust a piece of parchment paper lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet. Top the dough with the noodle and sauce mixture.
Sprinkle the shrimp lightly with salt and pepper in a medium bowl. Arrange in a single layer on top of the noodles.
Slide the pizza on the parchment paper onto the stone or baking sheet and bake until the crust is golden and the shrimp are cooked through, 12 to 14 minutes.
Drizzle the pizza with sriracha and sprinkle with the peanuts, bean sprouts, cilantro and more scallions. Serve with lime wedges.