Recipe - Kung Pao Shrimp Pizza Mcnair

1 Recipe Pizza dough
2 pound Shrimp medium; shelled and
deveined
2 tablespoon Cornstarch
One half cup Rice wine vinegar
One fourth cup Soy sauce
One fourth cup Granulated sugar
One fourth cup Peanut oil
1 lg Green pepper seeded
deveined; small chunks
2 md Carrots; quartered and
cut or sliced up
One half cup Minature corn on the cob;
thinly cut or sliced up
6 Green onion; cut or sliced up
3 tablespoon Fresh ginger; chopped
2 tablespoon Garlic; minced
10 Red peppers; chilis (see
note)
Three fourths cup Peanuts; roasted
One half cup Asian style hot oil or chili
garlic sauce; (see note)

McNair's Notes" East turly meets west in this cheeseless pizza topped with
spicy stir fried shrimp. You may, of course, add a layer of cheese if you
wish. The amount of hot oil yolu brush on the crust probably seems like a
lot, but it takes that much to flavor the crust.

Prepare the dough and preheat the oven as directed in basic pizza recipe.

Peel, devein, rinse, and dry the shrimp. Reserve.

In a small bowl, combine the cornstarch, vinegar, soy sauce, and sugar.
Reserve.

Heat two tablespoons of oil in a wok or deep skillet over high heat until
hot. Add the shrimp and stirfry untl they turn bright pink, about 2
minutes. Remove shrimp to a bowl. Heat the remaining 2 tablespoons of oil
in the wok. Add the green pepper, carrots, corn, green onion, ginger,
garlic, chili peppers, and peanuts. Stirfry until the vegetables are
coated with oil about 1 minute. Add the reserved cornstarch mixture and
bring to a boil. Add the reserved shrimp and stir until they are coated
with sauce. Remove from heat and season iwth hot sesame oil or chili oil
and reserve.

Shape the pizza dough and brush all over with hot oil and prick all over
with a fork. Transfer the pizza pie to a preheated baking surface and bake
for about 5 minutes. Remove from the oven and top with the shrimp mixture
leaving a One half inch border around the edges. Return to the oven and bake
until crust is golden brown and puffy. Remove from the oven and brush with
hot oil. Garnish with minature corn and cilantro. Slice and serve
immediatly.

Ken Vaughan's notes: I cut the oil content by not using the One half cup of hot
oil on the crust. After initial baking, I brush the crust with chili garlic
sauce, or a korean chili sauce. The original calls for dried chilis,
similar to what is served in resturants. I like to use red jalapenos cut
into strips instead, or add the fresh chili of choice. I like to eat the
chilis and the dry ones do not have the good flavor of a fresh one. Note
this ppizza is made quickly with a purchased boboli crust, and preshelled
shrimp.

Recipe by: James McNair

Posted to CHILEHEADS DIGEST by "Ken and Mary Ann Vaugnan"
kvaughan@ptialaska.net on Feb 15, 1998