American-style pizzas have come a long way from basic pepperoni, as I mentioned in my Standard-Examiner column that ran today.
When I attended the Pillsbury Bake-off last November, it was fun to check out some of the pizza entries. Pillsbury’s pizza crust is one of the qualifying products, so contestants got creative with recipes such as Ham and Creamy Sriracha Pizza, Honey and Bacon Brussels Sprouts Pizza, Saucy Shrimp and Broccoli Pizza, Spicy Chicken Pizza Roll Up, Sweet Pulled Pork Pizza, Easy Caprese Pizza Bake, Naan Greek Pizza, and Chicken Alfredo Brunch Pizza.
Kim Doyle Wille of Carbondale, Colo., won $5,000 with her Thai Shrimp Pizza, deemed the best recipe using Jif peanut butter. The peanut butter was mixed with orange marmalade (Smucker’s is another sponsor) and Thai Chili Garlic Paste. You can look for this spicy condiment in the Asian food aisle in your supermarket.
For those with gluten intolerance or celiac disease, pizza can be a real challenge. Coming up with a crust that tastes “normal” often ends in disappointment. But as awareness has heightened, so have the number of gluten-free products. Pillsbury recently launched gluten-free pizza dough. Locally, Grandpa’s Kitchen in Harrisville sells gluten-free pizza, pancake, and bread mixes at www.grandpas-kitchen.com. (Several local places, such as David’s Pizza in Kaysville and the Pizza Factory in Bountiful offer gluten-free pizzas, for those who don’t want to go the homemade route.)
Here’s the winning Thai Shrimp Pizza recipe. Other recipes that I mentioned can be found on the Bakeoff.com website.
Thai Shrimp Pizza
Prep Time: 20 minutes
Total time: 30 minutes
1 can Pillsbury refrigerated thin pizza crust
10 ounces uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup extra crunchy peanut butter (Jif preferred)
1/4 cup orange marmalade (Smucker’s Pacific Grove Orange Marmalade Medley preferred)
2 tablespoons Thai chili garlic paste
2 cups (8 ounces) shredded Italian cheese blend
1/2 cup chopped fresh cilantro
1. Heat oven to 425ºF. Spray large cookie sheet nonstick cooking spray. Unroll dough on cookie sheet; press into a 16-by-11-inch rectangle. Bake 5 minutes.
2. 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.
3. Bake 6 to 8 minutes longer or until cheese is melted and crust is deep golden brown. Remove from oven; sprinkle with cilantro. Serves 6.
— Kim Doyle Wille, Pillsbury Bake-off