Individual Thai Pizzas

A Thai-Italian fusion pizza that replaces the usual tomato sauce with a creamy peanut satay sauce and tops it with bean sprouts, shrimp, and green onion. The concept sounds gimmicky but works because the flavors genuinely complement each other: peanut sauce is already a natural match for shrimp, and Monterey Jack’s mellow melt lets the Thai accents shine without clashing.

The peanut sauce builds in two steps. First, whisk water, soy sauce, cider vinegar, and sugar together in one bowl. Second, combine peanut butter, rice vinegar, and sesame oil in another bowl. Stream the first mixture into the second while whisking. This two-bowl method prevents the peanut butter from clumping or fighting the thinner ingredients and gives you a smooth sauce in under a minute.

Pre-made Italian bread shells (Boboli-style) speed things up significantly. Spread sauce, scatter bean sprouts, blanket with shredded Monterey Jack, and bake at 350°F (175°C) for 12 to 15 minutes until the cheese melts and starts browning. Cooked shrimp, scallions, and optional chilies go on top after baking so the shrimp don’t overcook and the fresh toppings stay crisp.

Eat with a knife and fork or cut into wedges and pick up Thai-taco style. Either way, the hot cheese and cool fresh toppings make for great textural contrast.

Kitchen Tips

• Use natural peanut butter for cleaner flavor. The emulsifiers in commercial peanut butter can throw off the sauce’s texture.
• Rinse bean sprouts well and pat dry. Wet sprouts make the crust soggy.
• Cook shrimp separately before assembling. Raw shrimp on top wouldn’t cook through in the short bake.
• Add sliced red chilies or a drizzle of sriracha at the table for heat without committing the whole family to spicy.

Variations

• Swap shrimp for shredded rotisserie chicken, crisp tofu, or cooked pork.
• Add julienned carrots or sliced cucumber on top for extra crunch.
• Sprinkle with chopped peanuts and fresh cilantro just before serving.