Each bite of this pizza is packed with fresh Asian flavour. For a vegetarian pie, you can leave off the shrimp or place it on half of the pizza if only some eaters are averse to seafood.
1 cup (250 mL) organic silken firm or extra-firm tofu
1 Tbsp (15 mL) red curry paste
3 Tbsp (45 mL) natural smooth peanut butter
3 Tbsp (45 mL) warm water
1 Tbsp (15 mL) reduced-sodium soy sauce
1 Tbsp (15 mL) rice vinegar
2 tsp (10 mL) Asian chili sauce, such as Sriracha (optional)
1 tsp (5 mL) honey
2 tsp (10 mL) minced fresh ginger
1 garlic clove, minced
14 oz (400 g) homemade or store-bought pizza dough
1 cup (250 mL) shredded carrot
1/2 cup (125 mL) cubed pineapple
2 green onions, thinly sliced
1/2 lb (225 g) sustainable North American shrimp, peeled and patted dry
1/4 cup (60 mL) cilantro
In small bowl, mash together tofu and curry paste.
To make peanut sauce, in medium bowl, whisk together peanut butter, water, soy sauce, rice vinegar, chili sauce (if using), honey, ginger, and garlic until smooth.
Spread tofu mixture over dough, leaving 1 in (2.5 cm) border uncovered. Top with carrot, pineapple, green onions, and shrimp. Bake until shrimp is pink, about 12 minutes. Garnish pizza with cilantro and top with peanut sauce.
Makes 8 slices.
Each slice (not including crust) contains: 94 calories; 8 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 6 g total carbohydrates (3 g sugars, 1 g fibre); 243 mg sodium
source: "A World of Pizza", alive #376, February 2014
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