A few weeks ago while Chris and I were up late sorting Africa pictures, he made himself a snack. It was a pizza-like concoction that he chose to dunk in a mixture of Dijon mustard and Thai sweet chili sauce.
At first, I was mildly grossed out by the whole thing. Finally, curiosity got the best of me and I asked Chris for a taste. It was out of this world! I wanted some.
In fact, I didn’t just want some, I wanted a whole meal centered around this delicious sauce. At first we were thinking some kind of chicken pizza, but after assessing the ingredients we had on hand, this is what we came up with.
As we set out to make it, I never intended to blog this recipe. I simply didn’t think it could possibly be that good. But it was. Maybe our best pizza yet!
- ~ 3 tbsp Thai sweet chili sauce
- ~ 1 tbsp Dijon mustard
- Pizza dough (1/4 recipe)
- 1/2 cup shredded cabbage
- 2 oz salad shrimp, cooked and blotted dry
- 3 tbsp red onion, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 3 oz Manchego cheese, shredded
- Pre-heat oven to 425 degrees. (With pizza stone in oven if you have a pizza stone!)
- In a small bowl, stir together Thai sweet chili sauce and Dijon mustard. Start with a 3:1 ratio of chili sauce to mustard, then adjust to taste based on your preference for sweet or spicy.
- On a surface lightly coated with corn meal, stretch and shape pizza dough into desired shape.
- Spread chili/mustard sauce in a light, even coat over the pizza dough.
- On top of the sauce, layer cabbage, shrimp, onion, cilantro, and finally cheese.
- Bake for 10-12 minutes or until cheese is melted and the crust is a golden brown.
Servings ~ 2 to 3 (Two for us because we’re piggy.)
Calories (per 1/2 pizza) ~ 444, Fat ~ 11 g, Carbohydrates ~ 60 g, Protein ~ 20 g