Chef

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6 small Italian bread shells
1 cup bean sprouts, rinsed and drained
6 ounces shredded monterey jack cheese
1/3 pound tiny boiled shrimp, rinsed and drained
1/4 cup finely chopped green onions
crushed dried red hot chiles
THAI PEANUT SAUCE:
2/3 cup smooth peanut butter
2 tablespoons water
2 teaspoons soy sauce
2 teaspoons cider vinegar
2 teaspoons sugar
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Servings: 6
1. Place bread shells, cup sides up, on 2 baking sheets, each 12x15". Spread sauce equally over cups in bread. Scatter bean sprouts equally on crusts, then sprinkle with cheese.

2. Bake in a 350F. oven until cheese has melted and begin to brown, 12-15 minutes (if using 1 oven, switch pan positions after 7 minutes). Place pizzas on dinner plates; top equally with shrimp and onion. Add chilies to taste; eat with knife and fork, or cut into wedges to pick up and eat.

3. THAI PEANUT SAUCE: Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil.
 
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