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Wednesday, April 13, 2016

Thai Curry Shrimp Pizza

The heat produced by the curry paste is tame enough for any palate when combined with the cooling effect of yogurt. If you like, sprinkle the pizza with crushed roasted peanuts for a crunchy garnish.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: October 2012
Photography by Jeff Coulson/TC Media
Prep time 10 minutes
Total time 30 minutes
Portion size 4

12 oz (340 g) pizza dough
1/4 cup (60 mL) bottled strained tomatoes, (passata)
1/4 cup (60 mL) Balkan-style plain yogurt
2 tsp (10 mL) Thai red curry paste
3/4 cup (175 mL) shredded fontina cheese
1/2 small red onion, thinly sliced
1/2 sweet red pepper, thinly sliced
1/2 cup (125 mL) ricotta cheese
8 oz (227 g) medium shrimp, peeled, deveined and patted dry
1/3 cup (75 mL) chopped fresh cilantro

On lightly floured surface, roll out dough to 12-inch (30 cm) circle; transfer to pan.

Combine tomatoes, yogurt and curry paste; remove 1/4 cup and set aside. Spread remaining sauce over dough. Sprinkle with Fontina cheese, onion and red pepper. Dot with ricotta. Toss shrimp with reserved sauce; arrange on pizza.

Bake in bottom third of 425°F (220°C) oven until golden and bubbly, 18 to 20 minutes. Sprinkle with cilantro.

Tandoori Chicken Pizza

Replace shrimp with 1 chicken breast, cooked and shredded. Replace Thai red curry paste with 2 tbsp tandoori curry paste.

Nutritional Information Per serving: about
cal 448 pro 25g total fat 19g sat. fat 9g 
carb 45g dietary fibre 3g sugar 7g chol 108mg 
sodium 691mg potassium 346mg   
% RDI:
calcium 29 iron 29 vit A 20 vit C 43 
folate 40

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